​​​​​​​​​​AACC International Approved Methods of Analysis ​​

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​Welcome to the AACC Approved Methods of Analysis 11th Edition! Search for a specific Method Number or Search by Subject below

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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

  • 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

    46-09.01 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

  • 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

    56-37.01 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

  • 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

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    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

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    89-01.01 Yeast Activity, Gas Production