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
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
46-09.01 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 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
56-37.01 Water-Holding Capacity of Pulse Flours and Protein Materials
56-36.01 Firmness of Cooked Pulses
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 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
