AACC Approved Methods of Analysis, 11th Edition
10-20.01 Guideline for Straight-Dough Bread Baking Using Whole Wheat/Whole Grain Flour: A standardized straight-dough procedure for baking bread from whole wheat or whole grain flour based on practices from the Grain Research.
10-21.01 Lean No-Time Bake Test Guideline: This test effectively distinguishes between wheat varieties based on dough strength and is used as a screening tool in cultivar trials.
