The wet gluten content of the sample is determined using one of the following methods:
Flour (subsequent to milling service) – International Association for Cereal Science and Technology (ICC) Standard Method 137/1;
Semolina (subsequent to milling service)
Whole wheat – American Association of Cereal Chemists International (AACCI) Standard Method 38-12.02, following the procedure for whole meal.
Data is reported on a 13.5% moisture basis for whole wheat and a 14.0% moisture basis for semolina.
| Required testing days | 5 |
|---|
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