Determination of Gluten Content of Wheat or Flour Sample _ A Complete Procedure (IS 1155-1968)

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Thank you so much 😀

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every video is a big help. ❤️🙏 SALAMAT

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Please make more videos on environmental analysis

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[@MicroChemsExperiments]

Thank you

[@Wardi_lovers]

That's very important video for me & others.... Thanks for your support 🙏🏻❤️❤️ But I still waiting for analysis video of sugar percentage. I hope you upload soon. Thank you so much ❤️

[@MicroChemsExperiments]

Thanks to you too. Please give us more times to prepare the sugar determination method.

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[@yashusalunkhe8498]

It's needed and Urgent to know. Why it's so

[@MicroChemsExperiments]

Replied

[@KOUSHICKBARICK]

Thank you

[@shankarsahu8340]

Aaise hi acid insoluble ki vedio bta dijia please ❤

[@MicroChemsExperiments]

Already uploaded

[@janneangeliqueravelas571]

Can I use liquid as a sample? How many ml water should I use to dissolve the sample?

[@ankurupadhyay280]

Just did this as semester assignment

[@MicroChemsExperiments]

Okay. Great.

[@rifatbinazad8818]

Tremendous❤

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[@prasannaudayakumara2319]

wow very interest... Aflatoxin test can give

[@MicroChemsExperiments]

Yes, sure. please wait

[@koroshiyaxenpai5191]

Nice video ThankQ so much. Can u please tell me the name of the method ? Who introduced and all !

[@MicroChemsExperiments]

Reference is given in the video title

[@Vg_11849]

Share video on starch damage content and Diastatic activity & Maltose value of flour AEAP pls. Thanks for all videos till now

[@MicroChemsExperiments]

We will start working on your mentioned parameters soon. Stay with us.

[@Lo-Fiebook]

There is a mistake it's not a wet basis because it's the measurement after drying the dough !!!

[@deboraholuwafadekemi]

Good afternoon, please. How do I check for gluten content in bread?

[@daisybuendia1292]

Determination of gluten traces in alternative flours (rice, buckwheat) Could you make a video of this too? thank you so much.

[@MicroChemsExperiments]

Yup. Sure. We will. Stay with us

[@nileshpandey5358]

Nice

[@MicroChemsExperiments]

Thank you

[@jaiprakashchaprana518]

How we make iodine solution

[@omprakash-rb5wh]

Use glass rod madam for kneading

[@bokulhossain5771]

Make a video Flour sedimentation value testing,

[@MicroChemsExperiments]

Noted

[@yashusalunkhe8498]

I preferred Same Process with same parameters for lab... But I found The Gluten From Brownish in colour after drying .. at 138© , why it's so Can Please explain

[@MicroChemsExperiments]

No problem. It can be brownish. It depends on varieties of wheat source

[@suzaava5170]

Hello. Can you make a video on determination of Bacillus cereus using Mannitol Egg-Yolk Polymyxin Agar. Thanks

[@MicroChemsExperiments]

Working on it. Stay with us

[@rohitsahu573]

How can test in gums in AIS and HIS

[@bokulhossain5771]

Make a video for packaging material lab test!

[@MicroChemsExperiments]

Please specify the test name.

[@bokulhossain5771]

@@MicroChemsExperiments 1.Thickness 2. Paper density - Basis weight - Grammage 3. Burst Strength 4. Tear Resistance 5. Tensile Strength 6. Grease Resistance 7. Gas Transmission Rate ( GTR ) 8. Water Vapour Transmission Rate ( WVTR ) 9. Impact Strength : 10. Abrasion Resistance make a all test in on video!

[@MicroChemsExperiments]

@@bokulhossain5771 Sorry Bokul Hossain, we don't have enough facilities to do these tests and we are very sorry for that. In fufure, if we get facilities, we will make videos on your mentioned parameter.

[@omprakash-rb5wh]

Its dry basis calculation.

[@mr.v_creations2530]

Mam, I want a dry basis (Gluten test).. & what is the maximum percentage value of gluten in Dry basis & Wet basis..?. Please kindly reply

[@seraj2104]

Make a video on alcoholic acidity

[@MicroChemsExperiments]

For which sample?? You can follow: kzbin.info/www/bejne/rGjcd4aofrh-atU

[@seraj2104]

Wheat

[@MicroChemsExperiments]

@@seraj2104 Okay I will develop

[@FST307]

@@MicroChemsExperiments

[@abaurre3]

Procedure should mention to only drop iodine when water turns clear.

[@MicroChemsExperiments]

You are right but we wanted to show that how voilet color develops strongly in first few washings and the dark voilet color becomes faded away with the increasing the washing number.

[@kyungmikim3431]

Is it safe to dispose of what I assume is IKI solution down the drain like that?

[@MicroChemsExperiments]

You can but you shouldn't drain any chemical without treatment

[@adawisniowska3317]

Hello! Did the dried gluten come off easily from the Petri dish?

[@MicroChemsExperiments]

Yes it does!

[@viswanathankn7590]

How could this be possible on daily life?

[@MicroChemsExperiments]

What do you mean?

[@ovaneschakoyan6584]

In most methods specifies sodium chloride solution 20 g/l, is any difference in glutrn determination

[@MicroChemsExperiments]

No difference will be observed

[@vaishnavisharma1039]

Im a gluten free person ...can i do this experiment to test my food for gluten???

[@MicroChemsExperiments]

Yes. You can

[@FST307]

how to find the chak adultration in wheat flour.

[@MicroChemsExperiments]

Noted. We will make video soon

[@kyungmikim3431]

Why do you leave the dough in water for 1 hour before washing it?

[@MicroChemsExperiments]

To loosen the starch from the Gluten content.

[@kyungmikim3431]

@@MicroChemsExperiments oooHh icic, thank you for clarifying!

[@242anuj]

Hi, I am looking for wheat with high glutenin and gliadin content, with a slightly higher amount for gliadin content. Is there a way by which I can find it out or what kind of tests would I have to conduct to find it out??

[@MicroChemsExperiments]

Please contact with wheat producing team

[@242anuj]

Do you guys have any in your contact?? @@MicroChemsExperiments

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@@242anuj Nop

[@242anuj]

Cool, thank you@@MicroChemsExperiments

[@MicroChemsExperiments]

@@242anuj Sorry I couldn't help you.

[@mehedihasanrabbi342]

Different Between free fatty acid vs fatty acid.

[@MicroChemsExperiments]

Both are fatty acid, but when these acids remain in free form due to the rancidity or diatortion, then these acids are called free fatty acids

[@zanyarnali2214]

what source did you use this procedure from , please ?

[@MicroChemsExperiments]

Reference is given in the video title

[@BlackCat-pv2ub]

Please tell me Dry gluten calculation

[@MicroChemsExperiments]

Given in this video

[@HarpreetKaur-up9hy]

Why is ELISa methodology note employed?

[@MicroChemsExperiments]

Question is not clear

[@HarpreetKaur-up9hy]

@@MicroChemsExperiments Why is the Enzyme linked immunosorbent assay not employed for the detection and determination of gluten in wheat or flour sample?

[@HarpreetKaur-up9hy]

Would it not be more accurate, specific and precise if ELISA or HPLC methodology was employed?

[@Wardi_lovers]

If we want check gluten content in maize.... Then how??

[@MicroChemsExperiments]

Grind the maize to powder form. Then analyze your sample by following this video.

[@Wardi_lovers]

@@MicroChemsExperiments thanks you so much 🙏🏻❤️

[@hildavasantha9733]

But you should have kept the wet gluten in the oven as a dough. It expands well like bread. I have got good result in the lab.

[@MicroChemsExperiments]

Oh really?? Never tried this. We just follow the official method strictly. Anyways, thank you for your sugesstion. We will try at our lab.

[@jyotiSingh1_13_7]

Dry ka bhi toh nikalte

[@MicroChemsExperiments]

Same method

[@jalalsalih6977]

❤

[@MicroChemsExperiments]

❤

[@avishkarikade4533]

Please upload the video of water absorption capacity and oil absorption capacity of flour

[@MicroChemsExperiments]

Noted

[@caramel6866]

Can someone please tell me what problem can be solved in a country by comparing the fermentation rates of different samples of flour???

[@MicroChemsExperiments]

It can varies on different parameters like: environmental conditions of any country, genetically modified plant, type of soil etc.

[@biswajitdhara223]

Maida germ oil koto video din

[@MicroChemsExperiments]

Noted

[@HelpingLand]

too high dry gluten max dry gluten in wheat flour 9% something as for me

[@MicroChemsExperiments]

Okay

[@Dave_en]

I got 385gm gluten ball from exactly 1kg of maida. How much dry gluten content present?

[@agnelomascarenhas8990]

What could cause discrepancy. Assumption is that water removes starch. Water wasnt fully removed, may need drying under low pressure. There must also be cellulose, hemicellulose and pectin in the wheat flour which aren't removed by water washing. I'm not from the biochemistry field. Just curious. Interesting experiment.

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How much hairs on his hand 🤮🤮🤮

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