Application Spotlight: Determination of Nitrogen/Protein in Flour

LECO's 828 Series: A Fast Food Solution

Baker kneading dough at a counter in a commercial kitchenWe want you and your laboratory to succeed by getting the results you can count on, while making life in your lab easier and more streamlined. Our latest solution for the analysis of nitrogen and protein, the 828 series, quickly and effortlessly analyzes your challenging samples—including meats, feeds, petfood, and milled products.

The 828 series maintains the central advantages of our previous generations of nitrogen/protein analyzers, while delivering improvements in sample throughput, uptime, and reliability to streamline your food analysis. The FP828’s core capabilities will transform your total protein analysis in food and feed materials. Rapid analysis times as fast as 2.8 minutes, a reagent-free furnace design, and extended reagent replenishment frequency all result in a low cost-per-analysis and unparalleled instrument uptime. You'll be able to analyze more samples in less time.

You can see the 828 in action in our latest app note, Determination of Nitrogen/Protein in Flour, where the 828 was used to determine the protein content in flour. Determining this protein content is one of the primary constituents that determines the best use for the flour, with lower-protein flour (~8%) typically being used for cakes and pastries, mid-range protein flours (~10%) being categorized as all-purpose, and higher-protein flours (~12%) being referred to as bread flour.

The accurate and precise determination of protein not only plays a role in the characterization of nutritional or dietary value in flours, but is also the key to determining the category or quality of the flour. You can read more about the sample preparation, accessories, method parameters, procedure, and results in the application note here.

Read the app note

Recent Posts

Subscribe for Updates