Cereal Chem. 71:635-636   |  VIEW ARTICLE



Note: Rapid Determination of Dry Gluten by Microwave.

C. N. Vatsala and P. Haridas Rao. Copyright 1994 by the American Association of Cereal Chemists, Inc. 

Drying of wet gluten using the standard method requires a period longer than 24 hr. Hence, there is a need to develop a quicker method for drying of wet gluten. In recent years, microwave has been used for faster heating of food products (Rosenberg and Bogl 1987). Therefore, an attempt has been made for possible application of microwave for drying of wet gluten. The results are presented in this article.