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02 Acids Methods
04 Acidity Methods
06 Admixture of Flours Methods
07 Amino Acids Methods
10 Baking Quality Methods
11 Biotechnology Methods
12 Carbon Dioxide Methods
14 Color and Pigments Methods
20 Ingredients Methods
22 Enzymes Methods
26 Experimental Milling Methods
28 Extraneous Matter Methods
32 Fiber Methods
33 Sensory Analysis Methods
39 Infrared Analysis Methods
40 Inorganic Constituents Methods
45 Mycotoxins Methods
46 Nitrogen Methods
56 Physicochemical Tests Methods
58 Special Properties of Fats, Oils, and Shortenings Methods
76 Starch Methods
78 Statistical Principles Methods
08 Total Ash Methods
30 Crude Fat Methods
35 Shelf Life Methods
38 Gluten Methods
42 Microorganisms Methods
44 Moisture Methods
48 Oxidizing, Bleaching, and Maturing Agents Methods
54 Physical Dough Tests Methods
55 Physical Tests Methods
61 Rice Methods
62 Preparation of Sample Methods
64 Sampling Methods
66 Semolina, Pasta, and Noodle Quality Methods
70 Solutions Methods
74 Staleness/Textrue Methods
80 Sugars Methods
82 Tables Methods
86 Vitamins Methods
89 Yeast Methods
Listed Methods by Number
Currently selected
57 Pulses Methods
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02 Acidity
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
04 Acids
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
06 Admixture of Flours
View all 06 Admixture of Flours Methods & Summaries
06-10.01 Admixture of Rye and Wheat Flours
06-11.01 Soy Flour
07 Amino Acids
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
08 Total Ash
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
10 Baking Quality
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
11 Biotechnology
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
12 Carbon Dioxide
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
14 Color and Pigments
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
20 Ingredients
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
22 Enzymes
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
26 Experimental Milling
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
28 Extraneous Matter
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
30 Crude Fat
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
32 Fiber
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
33 Sensory Analysis
View All 33 Sensory Analysis & Summaries
33-50.02 Sensory Evaluation—Triangle Difference Test
35 Shelf Life
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
38 Gluten
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
39 Infrared 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
40 Inorganic Constituents
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
42 Microorganisms
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
44 Moisture
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
45 Mycotoxins
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
46 Nitrogen
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
48 Oxidizing, Bleaching, and Maturing Agents
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
54 Physical Dough Tests
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
55 Physical Tests
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
56 Physicochemical Tests
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
57 Pulse and Pulse Products
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
58 Special Properties of Fats, Oils, and Shortenings
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
61 Rice
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
62 Preparation of Sample
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
64 Sampling
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
66 Semolina, Pasta, and Noodle Quality
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
70 Solutions
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
74 Staleness/Texture
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
76 Starch
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
78 Statistical Principles
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
80 Sugars
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
82 Tables
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
86 Vitamins
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
89 Yeast
View All 89 Yeast Methods & Summaries
89-01.01 Yeast Activity, Gas Production