The purpose of the document is to establish a general and uniform method for the determination of gluten in Atta.
2.0SCOPE
This standard testing procedure is suitable the for determination of gluten in Atta.
3.0 RESPONSIBILITY
The expert and trained chemist are responsible for following this procedure. The technical manager is responsible for implementing this procedure.
4.0 REQUIREMENTS
4.1 Apparatus
4.1.1 Hot Air Oven
4.1.2 Muslin or silk cloth with an aperture of 0.16 mm size or 150-micron sieve.
4.2 Glassware
4.2.1 Beaker-250ml
4.2.2 Porcelain or silica dish
4.2.3 Desiccator
4.2.4 Petri plate
4.2.5 Spatula
4.3 Reagent
4.3.1 Iodine solution
5.0 PROCEDURE
5.1. Weigh 25 g the of sample into a silica dish.
5.2. Add about 15 ml of water the to sample and make it into the dough, taking care to see that all material is taken into the dough.
5.3. Keep the dough gently in a beaker filled with water and let it stand for 1 hour.
5.4. Remove the dough and place it in a piece of muslin/ silk cloth.
5.5. Wash it with a gentle stream of tap water till the complete removal of starch is done.
5.6. Assure it by adding a drop of iodine solution to it, if blue color occurs continue washing till it gives an iodine color.
5.7. After washing spread the silk cloth on a porcelain plate for facilitating scraping.
5.8. Transfer the residue from the silk cloth by the mean of the spatula, to a tared petriplate.
5.9. Spread the wet gluten into a thin layer and cut it into small pieces.
5.10. Transfer any residue sticking to the spatula into the dish.
5.11. Place the dish in a hot air oven maintained at 130 to 1330C for two hours.
5.12. Cool in the desiccator and weigh.
6.0 CALCULATION
8.0 ATTACHMENTS
· Appendix-1 –FLOW CHART FOR GLUTEN IN ATTA
9.0 REFERENCES
· FSSAI Lab Manual for Cereal & Cereal Products-2016 – SrNo 8.4
· Appendix D of IS 1009-1979 (Reaff.2010)
END OF THE DOCUMENT
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