GB/T 5506.3 - 2008 focuses on the determination of gluten content in wheat and wheat flour, and uses the oven drying method to measure dry gluten. Gluten content affects flour processing characteristics and food quality. This standard specifies the drying process of obtaining dry gluten from wet gluten. The dry gluten content is obtained by accurately weighing the weight before and after drying. Provide reliable detection methods for grain processing and food production enterprises to help them control the mass of raw materials and products, optimize the formula and process, and ensure the taste and quality of food. Play a key role in the mass control of the wheat industry chain.