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AACC International Approved Methods - AACC Method 39-11.01. Near-Infrared Reflectance Method for Protein Determination in Wheat Flour

AACC International Approved Methods

Infrared Analysis

AACCI Method 39-11.01
Near-Infrared Reflectance Method for Protein Determination in Wheat Flour

VIEW METHOD

Objective
Protein content in wheat flour may be ascertained by near-infrared reflectance readings either at discrete nonadjoining wavelengths or in a continuous wavelength region. Measurement is based upon a calibration to a suitable standard method (Method 46-11.02, 46-16.01, or 46-30.01), whereupon an empirical model is made that relates spectral response to reference value. Near-infrared absorption, attributable to combination or overtone vibrational frequencies of NH from peptide linkages between amino acids, is the primary basis of a protein content model.