Students of Group AG-201, within the course “Storage and Processing of Crop Products,” conducted a laboratory exercise titled “Manual Determination of Gluten Quality in Wheat Flour,” using the hand-washing method to extract gluten.

Objective: to learn how to manually determine the quantity and quality of gluten in flour.

This experiment plays an important role in assessing the technological properties of grain and flour products.

Course instructor – Zakieva Arayly Alenkhanovna.
Researcher of the “Agrotechnopark” Scientific Center – Derbyshev K.Yu.