GIFSQ Tools · Module 5 — Cereal, Grain, Flour & Milling Technology · Tool 87 of 500
Wet and dry gluten from the hand-washing test by ICC 106/2. Enter the flour weight and the washed gluten weights to get wet gluten, dry gluten, and water binding, with an optional dry-basis figure.
Try sample values — fills the form with the worked example below.
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Wet gluten (%)
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Dry gluten (%)
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Water binding (%)
Equation: Wet gluten % = wet gluten mass ÷ flour mass × 100. Dry gluten % = dry gluten mass ÷ flour mass × 100. Water binding % = wet gluten % − dry gluten %. Wet gluten % (dry basis) = wet gluten % × 100 ÷ (100 − flour moisture %).
Method: ICC 106/2 (determination of wet gluten in wheat flour): 10 g of flour is made into a dough with 2 % sodium chloride solution, washed free of starch under running water, and the wet gluten is weighed; drying the washed gluten gives dry gluten.
Assumptions: washing removes all starch and soluble material; no gluten is lost through the sieve; the wet gluten is weighed promptly before it dries.
Limitations: hand washing varies between operators, so run duplicates; over-washing loses gluten and under-washing leaves starch, which inflates wet gluten; the test measures quantity, not gluten quality — see Tool 88 for the Gluten Index.
Rounding: gluten percentages 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 106/2 (determination of wet gluten in wheat flour): 10 g of flour is made into a dough with 2 % sodium chloride solution, washed free of starch under running water, and the wet gluten is weighed; drying the washed gluten gives dry gluten.
Assumptions: washing removes all starch and soluble material; no gluten is lost through the sieve; the wet gluten is weighed promptly before it dries.
Limitations: hand washing varies between operators, so run duplicates; over-washing loses gluten and under-washing leaves starch, which inflates wet gluten; the test measures quantity, not gluten quality — see Tool 88 for the Gluten Index.
Rounding: gluten percentages 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: 10.00 g of flour gives 2.85 g of wet gluten and 0.95 g of dry gluten. Wet gluten = 2.85 ÷ 10.00 × 100 = 28.50 %; dry gluten = 9.50 %; water binding = 28.50 − 9.50 = 19.00 %. At 13.5 % flour moisture, wet gluten on a dry basis = 28.50 × 100 ÷ 86.5 = 32.95 %.
Enter values above to see results.
Bread flour typically gives 25–35 % wet gluten. Wash with the standard 2 % salt solution and weigh the wet gluten within the stated time. Tool 87 of 500 — GIFSQ Tool 87 of 500 — GIFSQ
