Gluten Extraction Solution Comparison: Contaminated Gluten Free Bread
In order to demonstrate the effect that extraction solution can have on extraction efficiency and gluten estimation, the gluten free flour (ingredients: rice, potato, tapioca, maize, buckwheat flours) supplemented with 5% of a low gluten wheat starch (AOAC 991.19 B Starch) that was used in the previous experiment was baked into bread, crumbed then dried before extracting with different solutions and using varying extraction conditions.
Results: In this matrix, homogenisation was required for efficient extraction; 40% ethanol again gave a low recovery; HAVen Allergen extraction solution (ALLEXT; no ethanol) was slightly more effective at extracting gluten. It was noted that in non-ethanolic solutions the bread sample appeared to absorb more liquid, resulting in a much bulkier solid mass after extraction.
