I am looking at different flours in baked goods such as biscuits and breads. Baking time has been a fixed factor in me methodology and I have noticed that longer baking times have increased the protein levels of the final products. When looking into this, it seems most people report a decrease in protein content following thermal treatments. Can anyone suggest a reason for this or some literature that might of use.
Thank you in advance.
Yes that is what I expected to happen. I am using a Leco protein analyser which uses Dumas principle. Nitrogen is calculated and a conversion factor of 6.25 was applied.
Do you express your protein content on dry matter basis or on product basis?
Longer baking may increase the dry matter content, so protein in dry matter is for me the best value.
Thanks for the advice. My Leco is working perfectly. After I got unexpected results I went through it all with my technician. Regards the moisture content, all my samples have been calculated with respect to dry matter.
Well, the protein content is expected to reduce due to maillard reaction but it is also quite possible for the protein content to increase due to dehydration as result of nutrient concentration. However, make sure your unit is consistent based on whether it is on wet matter basis or dry matter basis. All the best.
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