Determination of Gluten Index

Gluten index (GI) can be defined as a measurement of wheat protein that allows the determination of gluten quality and quantity. It is important to determine the amount of gluten in various flours, especially wheat flour. The amount of gluten in flours to be used in bread production or various pastries is important to obtain information about their texture properties.

Gluten index determination result;
- If the gluten amount is between 80 – 100, it indicates a strong gluten,
- A gluten amount below 50 indicates a soft gluten.

Gluten index is made during the quality control of the wheat to be used in flour production. The same can be done in specially produced food products for people with gluten intolerance and celiac disease.