GIFSQ Tools · Module 5 — Cereal, Grain, Flour & Milling Technology · Tool 88 of 500
Gluten Index from the centrifugal sieve test by ICC 155. Enter the total wet gluten and the gluten remaining on the sieve to get the index, the passing percentage, and the strength class, with an optional duplicate determination.
Try sample values — fills the form with the worked example below.
Duplicate determination (optional — mean Gluten Index)
–
Gluten Index
–
Gluten passing sieve (%)
–
Strength class
Equation: Gluten Index = gluten remaining on the sieve (g) ÷ total wet gluten (g) × 100. Gluten passing (%) = 100 − Gluten Index. Mean Gluten Index = (first index + duplicate index) ÷ 2.
Method: ICC 155 (determination of wet gluten quantity and quality — Gluten Index method): wet gluten prepared as in ICC 106/2 is centrifuged through a special sieve; strong gluten stays on the sieve and weak gluten passes through. Classes: 90–100 very strong, 80–89 strong, 60–79 normal, below 60 weak.
Assumptions: the wet gluten is prepared exactly as in ICC 106/2; the centrifuge time and speed follow the method; the sieve is undamaged.
Limitations: the index is a single-number quality screen and does not replace rheology (farinograph, extensograph, alveograph — Tools 93–95); over-washing changes the result; a torn sieve passes strong gluten and reads falsely low.
Rounding: Gluten Index to 2 decimal places; passing percentage to 2 decimal places. Intermediate values are not rounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: ICC 155 (determination of wet gluten quantity and quality — Gluten Index method): wet gluten prepared as in ICC 106/2 is centrifuged through a special sieve; strong gluten stays on the sieve and weak gluten passes through. Classes: 90–100 very strong, 80–89 strong, 60–79 normal, below 60 weak.
Assumptions: the wet gluten is prepared exactly as in ICC 106/2; the centrifuge time and speed follow the method; the sieve is undamaged.
Limitations: the index is a single-number quality screen and does not replace rheology (farinograph, extensograph, alveograph — Tools 93–95); over-washing changes the result; a torn sieve passes strong gluten and reads falsely low.
Rounding: Gluten Index to 2 decimal places; passing percentage to 2 decimal places. Intermediate values are not rounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: Total wet gluten 2.85 g, gluten remaining on the sieve 2.50 g. Gluten Index = 2.50 ÷ 2.85 × 100 = 87.72; gluten passing = 0.35 ÷ 2.85 × 100 = 12.28 % — strong gluten. A duplicate of 2.60 g remaining from 2.90 g gives 89.66, so the mean index is 88.69.
Enter values above to see results.
Gluten Index: 90–100 very strong, 80–89 strong, 60–79 normal, below 60 weak. The index measures gluten quality; Tool 87 measures gluten quantity. Tool 88 of 500 — GIFSQ Tool 88 of 500 — GIFSQ
