Archived AACC Approved Methods of Analysis

​​​​​The Following Methods Have Been Archived Since 2000


AACC Method 10-52: Baking Quality of Cookie Flour—Micro Method

Revised and replaced by AACC Method 10-52.03 in December 2008.

AACC Method 32-28.01: Polydextrose in Foods by Ion Chromatography

Revised and replaced by AACC Method 32-28.02 in October 2013.

AACC Method 38-12.01: Wet Gluten, Dry Gluten, Water-Binding Capacity, and Gluten Index

Revised and replaced by AACC Method 38-12.02 in November 2000.

AACC Method 46-10.01: Crude Protein—Improved Kjeldahl Method

This method contains the use of hazardous chemicals.

AACC Method 54.21.01: Farinograph Method for Flour

Revised and replaced by AACC Method 54-21.02 and 54-22.01 in January 6, 2011.

AACC Method 56.10.01: Alkaline Water Retention Capacity

Revised and replaced by AACC Method 56-10.02 in June, 2009.

AACC Method 56.11.01: Solvent Retention Capacity Profile

Revised and replaced by AACC Method 56-11.02 in June, 2009.​


*Note that revised methods are indicated by a numeric suffix. For instance, AACC Method 02-01.02, the Fat Acidity—General Method replaced Method 02-01 in 1984.

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View Deleted Methods