COMPARATIVE EVALUATION OF WET GLUTEN QUANTITY AND QUALITY THROUGH DIFFERENT METHODS

The wet gluten quantity is usually determined by the manual washing or Gluten Index Method (GIM), a fully automatic rapid method. The aim of this study was to compare the GIM with the Romanian methods used for analysis of wet gluten quantity and quality, and to establish the ratio between wet gluten content and grain protein content for different Romanian wheat varieties. The results indicate that there is no statistically significant difference between the tested methods. The linear correlation coefficients calculated for the wet gluten content measured by GIM and manual washing methods were r^sup 2^ = 0.93, in case of SR ISO 21415-1:2007 method, and r^sup 2^ = 0.90, in case of the method proposed in 2008 (Manual de gradare pentru seminte de consum). The WG/P ratios ranged between 1.91 and 2.26. [PUBLICATION ABSTRACT]