Method for prediction of raw gluten content in wheat grain

Abstract The possibility of using the developed equations reflecting the dependence of the raw gluten content (Y, %) on the protein content (X1, %) and the 1000-grain weight (X2, g) to predict its (gluten) content in wheat grain is discussed. The developed equations allow to determine the main trends in the change in raw gluten content of wheat grains, occurring when the protein content and 1000-grain weight vary under the influence of various factors, and explain the contradictory nature of these dependencies available in the scientific literature. The equations can be used to control the quality of the manual or mechanical determination of the raw gluten content of winter and spring soft and hard wheat grains, as well as to test the operation and reliability of the various analyzers used in protein and gluten analysis.