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​Listed Methods by Number​

View All 02 Acidity Methods & Summaries

02-01.​02 Fat Acidity—General Method

02-02.02 Fat Acidity—Rapid Method, for Small Grains

02-03.02 Fat Acidity—Rapid Method, for Corn

02-04.02 Fat Acidity—Colorimetric Method

02-31.01 Titratable Acidity

02-32.02 Neutralizing Value of Acid-Reacting Materials

02-52.01 Hydrogen-Ion Activity (pH)—Electrometric Method

View All 04 Acids Methods & Summaries​

04-10.01 Phosphoric Acid—Qualitative Method

04-11.01 Phosphoric Acid—Quantitative Method

04-14.01 Sulfuric Acid—Quantitative Method

04-20.01 Acetic, Butyric, and Lactic Acids in Rye Flour

04-21.01 Benzoic Acid

04-22.01 Citric and Isocitric Acids

04-27.01 Tartaric Acid—Quantitative Method

04-28.01 Free or Combined Tartaric Acid—Qualitative Method

View all 06 Admixture of Flours Methods & Summaries

06-10.01 Admixture of Rye and Wheat Flours

06-11.01 Soy Flour

View All 07 Amino Acids Methods & Summaries

07-01.01 Measurement of Acid-Stable Amino Acids

07-11.01 Measurement of Sulfur Amino Acids

07-20.01 Measurement of Tryptophan—Alkaline Hydrolysis

07-50.01 ​Total Amino Acids by UHPLC-UV

View all 08 Total Ash Methods & Summaries

08-01.01 Ash—Basic Method

08-02.01 Ash—Rapid (Magnesium Acetate) Method

08-03.01 Ash—Rapid (2-Hour, 600°) Method

08-10.01 Ash in Cacao Products

08-11.01 Ash in Dry Milk Products

08-12.01 Ash in Farina and Semolina

08-14.01 Ash in Molasses, Sugars, and Syrups

08-16.01 Ash in Soy Flour

08-17.01 Ash in Starch

08-18.01 Ash in Yeast Foods

08-21.01 Prediction of Ash Content in Wheat Flour—Near-Infrared Method

View All 10 Baking Quality Methods & Summaries

10-05.01 Guidelines for Measurement of Volume by Rapeseed Displacement

10-09.01 Basic Straight-Dough Bread-Baking Method—Long Fermentation

10-10.03 Optimized Straight-Dough Bread-Baking Method

10-11.01 Baking Quality of Bread Flour—Sponge-Dough, Pound-Loaf Method

10-12.01 Baking Guidelines for Scoring Experimental Bread

10-13.02 Guidelines for Testing a Variety of Products

10-14.01 Determination of Bread Volume by Laser Topography: BVM Method

10-15.01 Baking Quality of Angel-Cake Flour

10-16.01 Baking Volumetric and Dimensional Profile of Baked Products by Laser Topography—VolScan Profiler Method

10-18.01 Baking Measurement of Crumb Structure of Baked Products by C-Cell

10-31.03 Baking Quality of Biscuit Flour

10-50.05 Baking Quality of Cookie Flour

10-52.02 Baking Quality of Cookie Flour—Micro Method

10-53.01 Baking Quality of Cookie Flour—Macro Wire-Cut Formulation

10-54.01 Baking Quality of Cookie Flour—Micro Wire-Cut Formulation

10-80.01 Baking Flour Quality in a Pancake-Making Method

10-90.01 Baking Quality of Cake Flour

10-91.01 Use of Layer Cake Measuring Template

View All 11 Biotechnology Methods & Summaries

11-10.01 Bt Cry1Ab-Modified Corn in Corn Flour—ELISA Method

11-20.01 StarLink Corn in Corn Flour and Corn Meal—ELISA Method

11-21.01 ELISA Method for StarLink Corn in Corn Flour and Corn Meal

11-30.01 Quantification of MON 810 Corn in Corn Flour by Real-Time Polymerase Chain Reaction

11-50.01 Guideline for Disclosure of Bioengineered Products

View All 12 Carbon Dioxide Methods & Summaries

12-10.01 Residual Carbon Dioxide in Baking Powder

12-20.01 Total (Gasometric) Carbon Dioxide in Baking Powder

12-21.01 Total Carbon Dioxide in Prepared Mixes and Self-Rising Flours

12-29.01 Table: Correction Factors for Gasometric Determination of Carbon Dioxide

View All 14 Color and Pigments Methods & Summaries

14-10.01 Pekar Color Test (Slick Test)

14-22.01 Color of Pasta—Reflectance Colorimeter Method

14-30.01 Agtron Color Test for Flour

14-50.01 Determination of Pigments

14-60.01 Total Carotenoid Content of Cereal Grains and Flours

View All 20 Ingredients Methods & Summaries

20-01.01 Egg Solids—Digitonin Cholesterol Method

20-10.01 Egg Solids in Pasta Products

20-20.01 Determination of Isoflavones in Soy and Selected Foods Containing Soy by Extraction, Saponification, and Liquid Chromatography

View All 22 Enzymes Methods & Summaries

22-02.01 Measurement of alpha-Amylase in Plant and Microbial Materials Using the Ceralpha Method

22-05.01 Measurement of alpha-Amylase in Cereal Grains and Flours—Amylazyme Method

22-08.02 Measurement of alpha-Amylase Activity with the Rapid Visco Analyser

22-10.01 Measurement of alpha-Amylase Activity with the Amylograph

22-11.01 Measurement of Gassing Power by the Pressuremeter Method

22-12.01 Measurement of alpha-Amylase Activity in Flour Supplemented with Fungal alpha-Amylase—Modified Amylograph Method

22-14.01 Measurement of Gassing Power by Volumetric Method

22-15.01 Measurement of Diastatic Activity of Flour or Semolina

22-40.01 Measurement of Trypsin Inhibitor Activity of Soy Products—Spectrophotometric Method

22-62.01 Measurement of Proteolytic Activity—Spectrophotometric Method

22-80.01 Qualitative Test for Peroxidase in Oat Products

22-85.01 Measurement of Polyphenol Oxidase in Wheat Kernels (L-DOPA Substrate)

22-90.01 Measurement of Urease Activity

View All 26 Experimental Milling Methods & Summaries

26-10.02 Experimental Milling: Introduction, Equipment, Sample Preparation, and Tempering

26-21.02 Experimental Milling—Bühler Method for Hard Wheat

26-22.01 Experimental Milling—Batch Method for Hard Wheat

26-30.02 Experimental Milling—Bühler Method for Soft Wheat Short-Extraction Flour

26-31.01 Experimental Milling—Bühler Method for Soft Wheat Straight-Grade Flour

26-32.01 Experimental Milling—Batch Method for Soft Wheat

26-41.01 Experimental Milling—Bühler Method for Durum Wheat

26-42.01 Experimental Milling—Batch Method for Durum Wheat

26-50.01 Brabender Quadrumat Jr. (Quadruplex) Method

26-70.01 Chopin CD1 Laboratory Mill Method

26-95.01 Experimental Milling: Temper Table

View All 28 Extraneous Matter Methods & Summaries

28-01.01 Apparatus or Materials for Extraneous Matter Methods

28-02.01 Reagents for Extraneous Matter Methods

28-03.02 Special Techniques for Extraneous Matter Methods

28-06.01 Cinder and Sand Particles in Farina—Counting Method

28-07.01 Cinder and Sand Particles in Farina—Gravimetric Method

28-10.02 Macroscopic Examination of External Contamination in Whole Grains

28-19.01 External Filth and Internal Insect Infestation in Whole Corn

28-20.02 Microscopic Examination of External Contamination in Whole Grains

28-21.02 X-Ray Examination for Internal Insect Infestation

28-22.02 Cracking-Flotation Test for Internal Insects in Whole Grains

28-30.02 Macroscopic Examination of Materials Hard to Hydrate

28-31.02 Pancreatin Sieving Method, for Insect and Rodent Filth in Materials Hard to Hydrate

28-32.02 Sieving Method, for Materials Hard to Hydrate

28-33.02 Pancreatin Nonsieving Method for Insect and Rodent Filth in Materials Easy to Hydrate

28-40.01 Acid Hydrolysis Method for Insect Fragments and Rodent Hairs—Wheat-Soy Blend

28-41.03 Acid Hydrolysis Method for Extracting Insect Fragments and Rodent Hairs—Light Filth in White Flour

28-43.01 Glass Plate Method, for Insect Excreta

28-44.01 Iodine Method, for Insect Eggs in Flour

28-50.01 Decantation Method, for Rodent Excreta

28-51.02 Flotation Method, for Insect and Rodent Filth

28-60.02 Tween-Versene Method, for Insect Fragments and Rodent Hairs in Rye Flour

28-70.01 Defatting-Digestion Method, for Insect Fragments and Rodent Hairs

28-75.02 Sieving Method, for Light Filth in Starch

28-80.01 Flotation Method, for Insect and Rodent Filth in Popped Popcorn

28-85.01 Ultraviolet Light Examination, for Rodent Urine

28-86.01 Xanthydrol Test, for Urea

28-87.01 Urease-Bromthymol Blue Test Paper, for Urea

28-93.01 Direction of Insect Penetration into Food Packaging

28-95.01 Insect, Rodent Hair, and Radiographic Illustrations

View All 30 Crude Fat Methods & Summaries

30-10.01 Crude Fat in Flour, Bread, and Baked Cereal Products Not Containing Fruit

30-12.02 Crude Fat in Cocoa

30-14.01 Crude Fat in Baked Pet Food

30-16.01 Crude Fat in Dry Milk Products

30-18.01 Crude Fat in Egg Yolk by Acid Hydrolysis

30-20.01 Crude Fat in Grain and Stock Feeds

30-25.01 Crude Fat in Wheat, Corn, and Soy Flour, Feeds, and Mixed Feeds

30-40.01 Unsaponifiable Matter

View All 32 Fiber Methods & Summaries

32-05.01 Total Dietary Fiber

32-06.01 Total Dietary Fiber—Rapid Gravimetric Method

32-07.01 Soluble, Insoluble, and Total Dietary Fiber in Foods and Food Products

32-10.01 Crude Fiber in Flours, Feeds, and Feedstuffs

32-20.01 Insoluble Dietary Fiber

32-21.01 Insoluble and Soluble Dietary Fiber in Oat Products—Enzymatic-Gravimetric Method

32-22.01 beta-Glucan in Oat Fractions and Unsweetened Oat Cereals

32-23.01 beta-Glucan Content of Barley and Oats—Rapid Enzymatic Procedure

32-24.01 beta-Glucan Viscosity in Cereal Products with the Rapid Visco Analyzer

32-25.01 Total Dietary Fiber—Determined as Neutral Sugar Residues, Uronic Acid Residues, and Klason Lignin (Uppsala Method)

32-28.02 Polydextrose in Foods by Ion Chromatography

32-31.01 Fructans in Foods and Food Products—Ion Exchange Chromatographic Method

32-32.01 Measurement of Total Fructan in Foods by an Enzymatic/Spectrophotometric Method

32-33.01 Determination of trans-Galactooligosaccharides in Selected Food Products by Ion-Exchange Chromatographic Method

32-40.01 Resistant Starch in Starch Samples and Plant Materials

32-41.01 Total Dietary Fiber in Foods Containing Resistant Maltodextrin—Enzymatic-Gravimetric Method and Liquid Chromatography Determination

32-45.01 Total Dietary Fiber (Codex Alimentarius Definition)

32-50.01 Insoluble, Soluble, and Total Dietary Fiber (Codex Definition) by an Enzymatic-Gravimetric Method and Liquid Chromatography

32-60.01 Rapid Integrated Method for Total Dietary Fiber

View All 33 Sensory Analysis & Summaries

33-50.02 Sensory Evaluation—Triangle Difference Test

View All 35 Shelf Life & Summaries

35-01.01 Guidelines for Shelf-Life Testing of Food and Ingredients for Key Quality Attributes

35-02.01 Guideline for Shelf-Life Testing of Baking Powders for Key Quality Attributes

View All 38 Gluten & Summaries

38-10.01 Gluten—Hand Washing Method

38-12.02 Wet Gluten, Dry Gluten, Water-Binding Capacity, and Gluten Index

38-20.01 Farinograph Test for Vital Wheat Gluten

38-50.01 Gluten in Corn Flour and Corn-Based Products by Sandwich ELISA

38-52.01 Gluten in Rice Flour and Rice-Based Products by G12 Sandwich ELISA Assay

38-52.01 Gluten in Rice Flour and Rice-Based Products by G12 Sandwich ELISA Assay

38-60.01 Gluten in Corn Flour and Corn-Based Products by Qualitative R5 Analysis

View All 39 Infrared Analysis Methods & Summaries

39-00.01 Near-Infrared Methods—Guidelines for Model Development and Maintenance

39-01.01 Evaluation of NIR Instrument Calibration

39-10.01 Near-Infrared Reflectance Method for Protein Determination in Small Grains

39-11.01 Near-Infrared Reflectance Method for Protein Determination in Wheat Flour

39-20.01 Near-Infrared Reflectance Method for Protein and Oil Determination in Soybeans

39-21.01 Near-Infrared Reflectance Method for Whole-Grain Analysis in Soybeans

39-25.01 Near-Infrared Reflectance Method for Protein Content in Whole-Grain Wheat

39-70.02 Near-Infrared Reflectance Method for Hardness Determination in Wheat

View All 40 Inorganic Constituents & Summaries

40-10.01 Aluminum—Qualitative Method

40-15.01 Ammonia—Quantitative Method

40-16.01 Ammonium Salts—Qualitative Method

40-18.01 Ammonium Salts—Quantitative Method

40-20.01 Calcium in Bread and Flour

40-21.01 Calcium in Feedstuffs

40-26.01 Calcium in Mineral Feeds

40-30.01 Chlorides in Ash as Sodium Chloride—Gravimetric Method

40-31.01 Chlorides in Ash as Sodium Chloride—Volumetric Method

40-33.01 Chlorides in Yeast Foods—Quantitative Method

40-35.01 Iodine Determination

40-40.01 Iron—Qualitative Method

40-41.03 Iron—Spectrophotometric Method

40-45.01 Acid-Soluble Manganese

40-50-02 Sample Preparation for Phosphate Determination in Flour Improvers

40-56.01 Phosphorus—Modified Fiske-Subbarow Colorimetric Method

40-57.01 Phosphorus—Gravimetric Method

40-58.01 Phosphorus—Volumetric Method

40-61.02 Salt, Calculated from Soluble Chlorides

40-66.01 Sulfates—Gravimetric Method

40-70.01 Elements by Atomic Absorption Spectrophotometry

40-71-01 Sodium and Potassium by Atomic Absorption Spectrophotometry

40-75.01 Determination of Minerals by Inductively Coupled Plasma Spectroscopy

View All 42 Microorganisms & Summaries

42-10.01 Microorganisms—Sampling Procedure

42-11.01 Aerobic Plate Count

42-15.02 Coliform—E. coli

42-17.02 Clostridium perfringens Enumeration

42-20.01 Rope Spore Count

42-25.03 Salmonella Bacteria

42-30.04 Enumeration of Staphylococcus aureus

42-35.01 Enterococci

42-40.01 Thermophilic Spore Counts (Total Aerobic, Flat-Sour, H2S, Non-H2S Anaerobic)

42-45.01 Thermophilic and Psychrotrophic Bacteria

42-50.02 Mold and Yeasts Counts

42-56.01 Ergot—Ether-Bicarbonate Method

42-70.01 Smut—Microscopic Method

42-71.01 Smut—Sedimentation Method

View All 44 Moisture & Summaries

44-01.01 Calculation of Percent Moisture

44-11.01 Moisture—Dielectric Meter Method

44-15.02 Moisture—Air-Oven Methods

44-16.01 Moisture—Air-Oven (Aluminum-Plate) Method

44-17.01 Moisture—Air-Oven Method (Pulses)

44-19.01 Moisture—Air-Oven Method, Drying at 135°

44-20.01 Moisture—ASBC Air-Oven Method

44-30.01 Moisture and Volatile Matter in Fats and Shortenings

44-31.01 Moisture and Volatile Matter in Soy Flours

44-40.01 Moisture—Modified Vacuum-Oven Method

44-51.01 Moisture—By Distillation with Toluene, for Fats and Shortenings

44-60.01 Moisture—Drying on Quartz Sand

View All 45 Mycotoxins & Summaries

45-01.01 Sampling Grain for Mycotoxins

45-05.01 Aflatoxin—Thin-Layer Chromatography Method

45-14.01 Aflatoxin—Rapid Screening Method

45-15.01 Aflatoxin—Presumptive Test

45-16.01 Aflatoxin—Liquid Chromatography Method

45-20.01 Zearalenone—Thin-Layer Chromatography Method

45-21.01 Zearalenone and alpha-Zearalenol in Corn—HPLC Method

45-25.01 Identification of Aflatoxin on TLC Plates

45-41.01 Deoxynivalenol in Wheat—TLC Method

45-51.01 Fumonisins B1, B2, and B3 in Corn—Liquid Chromatographic Method

View All 46 Nitrogen & Summaries

46-09.01 Crude Protein—Automated Colorimetric Method

46-11.02 Crude Protein—Improved Kjeldahl Method, Copper Catalyst Modification

46-12.01 Crude Protein—Kjeldahl Method, Boric Acid Modification

46-13.01 Crude Protein—Micro-Kjeldahl Method

46-14.03 Crude Protein—Udy Dye Method

46-15.01 Crude Protein—5-Minute Biuret Method for Wheat and Other Grains

46-16.01 Crude Protein—Improved Kjeldahl Method, Copper-Titanium Dioxide Catalyst Modification

46-18.01 Crude Protein, Calculated from Percentage of Total Nitrogen, in Feeds and Feedstuffs

46-19.01 Crude Protein, Calculated from Percentage of Total Nitrogen, in Wheat and Flour

46-23.01 Nitrogen Solubility Index

46-24.01 Protein Dispersibility Index

46-30.01 Crude Protein—Combustion Method

46-50.01 Urea and Ammoniacal Nitrogen

View All 48 Oxidizing, Bleaching, and Maturing Agents Methods & Summaries

48-08.01 Benzoyl Peroxide—Quantitative Method

48-42.01 Quantitative Method for Bromates

48-62.01 Ammonium Persulfate—Quantitative Method

48-71.02 Azodicarbonamide in Premix

View All 54 Physical Dough Tests Methods & Summaries

54-10.01 Extensigraph Method, General

54-21.02 Rheological Behavior of Flour by Farinograph: Constant Flour Weight Procedure

54-22.01 Rheological Behavior of Flour by Farinograph: Constant Dough Weight Procedure

54-28.02 Farinograph Table for Constant Dough Weight Method Only

54-29.01 Approximate Corrections for Changing As-Is Farinograph Absorption to 14.0% Moisture Basis, for Constant Dough Weight Method Only

54-30.02 Alveograph Method for Soft and Hard Wheat Flour

54-40.02 Mixograph Method

54-50.01 Determination of the Water Absorption Capacity of Flours and of Physical Properties of Wheat Flour Doughs, Using the Consistograph

54-60.01 Determination of Rheological Behavior as a Function of Mixing and Temperature Increase in Wheat Flour and Whole Wheat Meal by Mixolab

54-70.01 High-Speed Mixing Rheology of Wheat Flour Using the doughLAB

View all 55 Physical Tests Methods & Summaries

55-10.01 Test Weight per Bushel

55-20.01 Corn Breakage Susceptibility

55-30.01 Particle Size Index for Wheat Hardness

55-31.01 Single-Kernel Characterization System for Wheat Kernel Texture

55-40.01 Particle Size of Wheat Flour by Laser Instrument

55-50.01 Specific Volume

55-60.01 Guideline for Determination of Particle Size Distribution

55-99.01 Glossary—Barley

View All 56 Physicochemical Tests Methods & Summaries

56-10.02 Alkaline Water Retention Capacity

56-11.02 Solvent Retention Capacity Profile

56-15.01 Solvent Retention Capacity Profile – Automated Measurement

56-20.01 Hydration Capacity of Pregelatinized Cereal Products

56-21.01 Flour Swelling Volume

56-30.01 Water Hydration Capacity of Protein Materials

56-35.01 Method for Determining Water Hydration Capacity and Percentage of Unhydrated Seeds of Pulses

56-36.01 Firmness of Cooked Pulses

56-37.01 Water-Holding Capacity of Pulse Flours and Protein Materials

56-40.01 Water Hydration (Absorption) of Rolled Oats

56-50.01 Pelshenke Test (Wheat-Meal Fermentation Time Test)

56-60.01 Sedimentation Test for Flour

56-61.02 Sedimentation Test for Wheat

56-62.01 Modified Sedimentation Test for Wheat

56-63.01 Micro Sedimentation Test for Wheat

56-70.01 Sodium Dodecyl Sulfate Sedimentation Test for Durum Wheat

56-81.04 Determination of Falling Number

56-99.01 Glossary—Grain and Flour

View All 57 Pulse and Pulse Products Methods & Summaries

​​​​57-10.01 Guideline for Pulse Approved Methods

57-12.01 Method for Determining Water Hydration Capacity and Percentage of Unhydrated Seeds of Pulses

​​​​57-13.01 Water-Holding Capacity of Pulse Flours and Protein Materials

​​​​57-14.01 Firmness of Cooked Pulses​​

View All 58 Special Properties of Fats, Oils, and Shortenings Methods & Summaries

58-10.01 Cloud Point

58-11.01 Cold Test

58-12.01 Determination of Oil Color

58-13.01 Determination of Congeal Point

58-14.01 Consistency—Penetration Method

58-15.01 Determination of Free Fatty Acids

58-16.01 Determination of Peroxide Value—Acetic Acid-Chloroform Method

58-17.01 Preparation of Methyl Esters of Long-Chain Fatty Acids

58-18.01 Fatty Acid Composition by Gas Chromatography

58-19.01 Total, Saturated, Unsaturated, and Monounsaturated Fats in Cereal Products by Acid Hydrolysis and Capillary Gas Chromatography

58-20.02 Refractive Index

58-25.01 Solid Fat Index—Dilatometric Method

58-30.02 Iodine Value of Fats and Oils—Cyclohexane-Acetic Acid Method

58-35.01 Acetone-Insoluble Lecithin

58-39.01 Dropping Point—Automatic Determination of Melting Point in Fats

58-40.01 Melting Point—Capillary Method

58-45.01 Monoglycerides and Free Glycerol

58-50.01 Saponification Value

58-53.01 Slip Melting Point

58-54.02 Oil Stability Index

58-82.01 Smoke, Flash, and Fire Points

58-99.01 Glossary—Lipids

View All 61 Rice Methods & Summaries

61-01.01 Amylograph Method for Milled Rice

61-02.01 Determination of the Pasting Properties of Rice with the Rapid Visco Analyser

61-03.01 Amylose Content of Milled Rice

61-04.01 Gelatinization Temperature of Milled Rice Flour

61-10.01 Determining Crack Resistance and Translucency of Paddy Rice Kernels Using the PaddyCheck Instrument

61-99.01 Glossary—Rice

View All 62 Preparation of Sample Methods & Summaries

62-05.01 Preparation of Sample: Bread

62-20.02 Preparation of Sample: Semolina and Feedstuffs

62-25.01 Preparation of Sample: Fruit and Fruit Products

62-40.01 Preparation of Sample: Dried Pasta and Noodle Products

62-50.01 Preparation of Sample: Malt

View All 64 Sampling Methods & Summaries

64-40.01 Sampling of Fats and Shortenings

64-50.01 Sampling of Feeds and Feedstuffs

64-60.01 Sampling of Flour, Grain Products, and Feed Products in Sacks

64-70.02 Manual Sampling of Wheat and Other Whole Grains

64-71.01 Mechanical Sampling of Dry, Free-Flowing Granular Material

View All 66 Semolina, Pasta, and Noodle Quality Methods & Summaries

66-20.01 Determination of Granularity of Semolina and Farina: Sieving Method

66-41.01 Macro Scale Pasta Processing

66-42.01 Micro Scale Pasta Processing

66-50.01 Pasta and Noodle Cooking Quality—Firmness

66-51.01 Fully Cooked Time of Spaghetti

66-52.01 Determination of Cooked Spaghetti Firmness

66-60.01 Guidelines for Making and Cooking Japanese Udon Noodles

66-65.01 Guidelines for Making Japanese Ramen Noodles

View All 70 Solutions Methods & Summaries

70-15.01 Preparation of Buffer Solutions

70-20.02 Preparation and Standardization of Hydrochloric Acid Solution

70-25.01 Preparation of Indicator Solutions

70-40.01 Preparation and Standardization of Ammonium and Potassium Thiocyanate Solutions

70-50.02 Preparation and Standardization of Potassium Permanganate Solution

70-60.01 Preparation and Standardization of Silver Nitrate Solution

70-70.01 Preparation and Standardization of Sodium or Potassium Hydroxide Solution

70-75.01 Preparation and Standardization of Sodium Thiosulfate Solution

70-80.01 Preparation and Standardization of Sulfuric Acid Solution

View All 74 Staleness/Texture Methods & Summaries

74-09.01 Measurement of Bread Firmness by Universal Testing Machine

74-10.02 Measurement of Bread Firmness—Compression Test

74-30.01 Staleness of Bread—Sensory Perception Test

View All 76 Starch Methods & Summaries

76-11.01 Starch—Glucoamylase Method with Subsequent Measurement of Glucose with Glucose Oxidase

76-13.01 Total Starch Assay Procedure (Megazyme Amyloglucosidase/alpha-Amylase Method)

76-21.02 General Pasting Method for Wheat or Rye Flour of Starch Using the Rapid Visco Analyser

76-22.01 Pasting Properties of Oat—Rapid Viscosity Analysis

76-30.02 Determination of Damaged Starch

76-31.01 Determination of Damaged Starch—Spectrophotometric Method

76-33.01 Damaged Starch — Amperometric Method by SDmatic

View All 78 Statistical Principles Methods & Summaries

78-40.01 Definitions of Statistical Terms

78-60.01 Statistical Evaluation of Test Methods—Estimation of Variance in Analytical Tests

View All 80 Sugars Methods & Summaries

80-04.01 Determination of Simple Sugars in Cereal Products—HPLC Method

80-05.01 Determination of Saccharides by Liquid Chromatography

80-10.01 Determination of Glucose in Sugar Mixtures—Glucose Oxidase Method

80-50.01 Determination of Sucrose

80-51.01 Solids in Syrups—Refractometer Method

80-53.01 Solids in Syrups—Spindle Method

80-60.01 Determination of Reducing and Nonreducing Sugars

80-68.01 Determination of Reducing Sugars—Schoorl Method

View All 82 Tables Methods & Summaries

82-20.01 Notes on of Use of Tables 82-21, 82-22, 82-23, and 82-24

82-21.01 Table: Conversion of Farinograph Absorption to 14.0% Moisture Basis (Constant Weight Method Only)

82-22.01 Table: Correction of Analytical Values to 14.0% Moisture Basis

82-23.01 Table: Flour Weight to Give 100 g at 14.0% Moisture Content

82-24.01 Table: Multiplication Factors to Correct Weights to 14.0% Moisture Basis

View All 86 Vitamins Methods & Summaries

86-01.02 Vitamin A—Ultraviolet Absorption Method

86-02.01 Vitamin A—Carr-Price Method

86-03.01 Vitamin A in Enriched Flour

86-05.01 Vitamin A and Carotene

86-06.01 Analysis of Vitamins A and E by High-Performance Liquid Chromatography

86-10.01 Ascorbic Acid—Indophenol-Xylene Extraction Method

86-31.01 Vitamin B6 Complex—Microbiological Method

86-40.01 Vitamin B12—Microbiological Method

86-45.01 Choline

86-47.01 Total Folate in Cereal Products—Microbiological Assay Using Trienzyme Extraction

86-49.01 Niacin in Enrichment Concentrates

86-50.02 Niacin and Niacinamide in Cereal Products

86-51.01 Niacin—Microbiological Method

86-70.01 Riboflavin—Fluorometric Method

86-72.01 Riboflavin—Microbiological Method

86-80.01 Thiamine—Thiochrome Method

86-90.01 B-Vitamins in Vitamin Concentrates by HPLC

​ View All 89 Yeast Methods & Summaries​

89-01.01 Yeast Activity, Gas Production