Gluten-Hand washing Method

1.Weigh 25 g of flour into a cup and gradually add sufficient water to form a firm dough. Hand knead dough and incorporate fines into a ball. (Record the amount of water you add). Let the dough stand in water at room temperature 20-60 min. 2.Knead dough gently in stream of tap water over cloth until starch and all soluble matter are removed. When much of the starch has been removed, the gluten ball will become darker and will take on a weblike structure. This generally takes 20-30 min. 3. To determine whether gluten is approximately starch-free, let 1 or 2 drops of water, obtained by squeezing, fall into a see thru glass containing clear water. If starch is present, cloudiness appears. 4. Let gluten thus obtained by washing stand in water for 1 hr. press as dry as possible between the hands, roll into a ball , place in a dish and weigh it as moist gluten (wet gluten).

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Определить количество клейковины очень легко и его можно провести даже в дома методом продолжительном отмыванием муки или зерна. Не отмывший теста и есть м

Thank u for answering....Can you pls answer it in English...