Flour Quality II (Proteins)

After our initial entry where we discussed general aspects of flour quality, such as moisture, particle size, ash content, germination problems, and protein degradation (which you can find at this link), it’s time to delve into the proteins found in cereals. Protein Quantity The protein content of flours is a well-known analysis and can be conducted in many places. Many laboratories have equipment for measuring protein, typically using the Kjeldahl method, as protein is one of the most important macronutrients … Continue reading Flour Quality II (Proteins)