Abstract

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).

Begin

2023-11-07

WI

00338092

Planned document number

DIN EN ISO 16634-2

Project number

05702698

Responsible national committee

NA 057-05-06 AA - Cereals and cereal products  

Responsible european committee

CEN/TC 338 - Cereal and cereal products  

Responsible international committee

ISO/TC 34/SC 4 - Cereals and pulses  

draft standard

Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and cereal coproducts (ISO/DIS 16634-2:2025); German and English version prEN ISO 16634-2:2025
2025-11
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previous edition(s)

Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products (ISO 16634-2:2016); German version EN ISO 16634-2:2016
2016-11

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