Analysis of Pasta

Pasta mainly contains milled wheat, water, eggs (for egg noodles) and sometimes optional ingredients.

Using Karl Fischer titration the water content can be determined. The Kjeldahl method determines the total nitrogen. A factor can be used to calculate the total protein content. This corresponds in principle to the average content of 'available' proteins.

Select your application of interest

• Simultaneous determination of cadmium, lead and copper in pasta
• Determination of the water content in pasta
• Determination of the chloride and cooking salt content in pasta

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