Catalog excerpts
Environment, soil, geology, marine science Organic chemistry, pharmacy Food analysis & security Petrol chemistry, coal, energy Quality control Nitrogen in Wheat Flour Instrument: ECS 8060 Mode: N,protein Pretreatments: none Via Milano,15/A - 20060 Bussero (MI), Italy Phone: +39 02 950 34 69 www.nctechnologies.it info@nctechnologies.it
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Nitrogen in Wheat Flour Parameter Average Standard deviation Average Accuracy All reported values unit: % 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...
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