Instrument: ECS 8060
The wheat flour is composed by starch and protein. Proteins in wheat flour are important from nutritional and productive points of views. Glutein and gliadin, assisted by water, form gluten; this proteinic compound is physically a grid that captures starch and gas during leavening stage.
The content of those two proteins and their ratio are fundamental for dough characterization, its employment and production techniques. The strength of flour depends by the quality and type of gluten so, by the protein content. This amount is responsible of water capture during the dough stage; the more is the protein content, the more is the gluten achieved during the processing. A protein content of 9-15% as average range is normally reported; In this application note, by multiplying the crude protein coefficient 6.25 and total nitrogen, a 12% protein content was calculated.
Nitrogen amount has a fundamental role in wheat flour based food, so consequently assumes importance in industrial food productions, techniques choices and human health.
In this case, ECS8060 was able to produce high reproducibility results. Moreover, the innovative oxygen injection and technology, let to obtain a perfect combustion, even if flour reports a range of 90-95% of volatile solids.
Result
|
Parameters |
Nitrogen |
|
|
Average |
1.92 |
|
|
Standard deviation |
< 0.01 |
|
|
Average accuracy |
< 0.01 |
|
|
All reported values unit: % |
||
Contact us : This email address is being protected from spambots. You need JavaScript enabled to view it.
