This document outlines Lowry's method for determining the total protein content in a wheat flour sample. The method involves forming a complex between amino acids and copper sulfate in an alkaline solution, which is then reduced by phosphomolybdic and phosphotungstic acids to produce a blue color. The intensity of this color can be measured spectrophotometrically and is proportional to the protein content. The document details the reagents, sample preparation by precipitation and washing, using a BSA standard curve to quantify the unknown protein content in the wheat flour sample.