Experiment No. 27
Moist and Dry Gluten
Weigh 30 gms. of flour into a porcelain dish. Make the flour into a stiff dough. After 30 minutes obtain the gluten by washing, being careful to remove all the starch and prevent any losses. Squeeze the water from the gluten as thoroughly as possible. Weigh the moist gluten and calculate the per cent. Dry the gluten in the water oven and calculate the per cent of dry gluten.