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Protein Measurement (in Flour)

Protein Measurement (in Flour). The estimation of the protein content (q.v.) in flour (q.v.) by various analytical procedures that quantitatively measure either a specific element or a functional group present in proteins (q.v.) and from which the protein content can be calculated. The most common procedures used for this purpose include the Kjeldahl method (q.v.), the biuret method (q.v.), and the near-infrared reflectance analyzer method (q.v.).