N/Protein Determination in Cereals According to the Kjeldahl Method

Cereals contain between 8-15% of different kinds of proteins such as albumins, globulins, prolamines, gliadins, glutelins and glutenins. Their chemical composition is important not only for nutritional purpose, but also for the bread dough and its process of baking. This application note presents a method for nitrogen and protein determination in cereals according to the Kjeldahl method.