- meters of water, knead, and allow to stand for an hour. Work into a ball,
being careful that none of the material adheres to the dish. Holding the mass in the hand knead it in a slow stream of cold water until the starch and all soluble matter are washed out. Place the ball of gluten thus formed in cold water and allow to stand for one hour; remove from water, press as dry as possible between the hands, roll into a ball, and weigh in a flat-bottomed dish. After weighing, place the ball of moist gluten in the drying oven for twenty hours; cool and weigh.
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Fig. 34.—Kedzie's Farinometer Showing the Parts.—(Bulletin 13, U. S. Dept. of Agriculture.)
Gluten Tester.—A simple test for determining the approximate percentage of gluten in flour may be used, based upon the principle that the viscosity of dough is a measure of its practical gluten content. The name applied to a gluten tester is farinometer.
A convenient form of farinometer devised by Kedzie is shown in the accompanying figure. It is patterned somewhat upon the plan of Jago's viscometer. The instrument is shown in parts in Fig. 34. The instrument as in use is exhibited in Fig. 35. Parts shown in Fig. 34 are as follows: No. 1 is the stand or support of the parts. No. 2 is the cap of
