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This document specifies a method using a farinograph for the determination of the water absorption of flours and the mixing behaviour of doughs made from them by a constant flour mass procedure or by a constant dough mass procedure. The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.).

NOTE           This document is related to ICC 115/1[5] and AACC Method 54-21.02[6].

 This part of ISO 16634 specifies a method for the determination of the total nitrogen content and the calculation of the crude protein content of cereals, pulses and cereal coproducts (e.g. wheat flour, wheat starch, peas proteins, wheat gluten, semolina). This method, like the Kjeldahl method (see References [1] and [6]), does not distinguish between protein nitrogen and non-protein nitrogen. For the calculation of the protein content, various conversion factors are used (see 3.2).