AOAC GFA Stakeholder Program Meeting Book (March 15, 2023)

ANNEX B … As an example, a barley flour is tested and found to have a Dumas nitrogen level of 1.5%. This is multiplied by 5.83 to attain a crude protein level of 8.75%. Using the conversion factor for barley, the 8.75% crude protein is multiplied by 0.75 to obtain the gluten percent of 6.56%. This percent value is then multiplied by 10,000 to estimate the mg/kg (ppm) value at 65,600. This is equivalent to 65.6 mg of gluten per gram of flour.

Using the conversion factor for barley which is 0.78 instead of 0.75, the gluten content should be 6.83% instead of 6.56 as reported in the document.

ANNEX C

Pagination of Annex C needs repair.