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Check Sample Program
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Cross Referencing AACC International Methods with the AACC International Check Sample Program

Users of the AACC International Approved Methods of Analysis would know that the AACC International Check Sample Program (CSP) is available to assist methods users in monitoring their instrument and technician performance. Information on the CSP is available using the following link   AACC International Analytical Resources.

Currently the CSP offers 20 series and 5 standard reference materials. The table below describes the tests associated with each check sample and indicates the appropriate AACC International Approved Method(s). The column referencing the AACC International Approved Methods may not be exhaustive. 

Note that AACC International Methods numbering was revised from an alpha suffix to a numeric suffix for the 11th edition. A method with no suffix was updated to carry the suffix ".01" ; an "A" suffix became .02; "B" became .03; and so on. A cross reference chart may consulted for specific method numbers.

Check Sample

Methods Tested

AACC International Approved Method(s)

Analytical Series

A – Hard wheat flour (monthly)

Ash

FN

Gassing power

Moisture

Protein

Ash (08-01.01, 08-02.01, 08-03.01)

FN (56-81.03)

Gassing Power (22-11.01, 22-14.01)

Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)

Protein (46-10.01, 46-11.02, 46-12.01, 46-30.01)

B – Hard wheat flour (bimonthly)

Ash

Diastatic power

FN

Gassing power

Moisture

Protein

Ash (08-01, 08-02, 08-03)

 

FN (56-81.03)

Gassing power (22-11.01, 22-14.01)

Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)

Protein (46-10.01, 46-11.02, 46-12.01, 46-30.01)

C – Soft wheat flour

Ash

FN

Moisture

pH

Protein

Ash (08-01, 08-02, 08-03)

FN (56-81.03)

Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)

pH (02-52.01)

Protein (46-10.01, 46-11.02, 46-12.01, 46-3.01)

D – Feed Analysis

Ash

Calcium

Crude fat

Crude fibre

Moisture

Phosphorus

Protein

Ash (08-01.01, 08-02.01, 08-03.01)

Calcium (40-21.01, 40-26.01, 40-70.01)

Crude fat (30-10.01, 30-14.01, 30-20.01, 30-25.01)

Crude fibre (32-10.01)

Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)

Phosphorus (40-58.01, 40-70.01)

Protein (46-10.01, 46-11.02, 46-12.01, 46-30.01)

K – Bakery mixes or cereal – based product

Moisture

Total/crude fat

Fatty acids (SFA, MUFA and PUFA)

Total fat (as triglycerides)

Fatty acid profile

Cholesterol

Moisture (44-15.02, 44-19.01, 44-40.01)

Crude fat (30-10.01, 30-14.01, 30-20.01, 30-25.01)

Fatty acids (58-17.01, 58-18.01)

SEM – Semolina analysis

Ash

Granulation

Minolta colour

Mixograph

Moisture

Protein

Speck count

Ash (08-01.01, 08-02.01, 08-12.01)

Granulation (66-20.01)

 

Mixograph (54-40.02)

Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)

Protein (46-10.01, 46-11.02, 46-12.01, 46-30.01)

DF – Dietary fibre & β - glucan analysis

Dietary fibre (total, insoluble, soluble dietary)

β - glucan

Moisture

Dietary fibre (32-05.01, 32-06.01, 32-07.01, 32-20.01, 32-21.01)
 

β - glucan (32-22.01, 32-23.01)

Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)

VMP – Vitamin/mineral analysis

A

B1/Thiamin

B2/Riboflavin

Niacin

B6

B12

C

E

Biotin

Folic acid

Pantothenic acid

Calcium

Iron

Sodium

Potassium

Zinc

Magnesium

Manganese

Copper

Phosphorus

Chromium

Selenium

Moisture

Crude fat

Protein


Ash

A (86-02.01, 86-03.01, 86-05.01)

B1/Thiamin (86-80.01)

B2/Riboflavin (86-70.01, 86-72.01, 86-73.01)

Niacin (86-50.02, 86-51.01, 86-52.01)

B6 (86-31.01)

B12 (86-40.01)

C (86-10.01)

 

 

 

 

Calcium (40-20.01, 40-70.01)

Iron (40-41.01, 40-70.01)

Sodium (40-70.01, 40-71.01)

 

Zinc (40-70.01)

Magnesium (40-70.01)

Manganese (40-45.01, 40-70.01)

Copper (40-70.01)

 

 

 

Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)

Crude fat (30-10.01, 30-14.01, 30-20.01, 30-25.01)

Protein (46-10.01, 46-11.02, 46-12.01, 46-13.01, 46-30.01)

Ash (08-01, 08-02, 08-10)

SA – Sugar analysis by HPLC

Glucose, fructose, sucrose, maltose, lactose

Moisture

Glucose, fructose, sucrose, maltose, lactose (80-04.01)

 

Moisture (44-15.02, 44-19.01, 44-40.01)

Physical Testing Series

ALV – Alveograph

Alveograph analysis of hard and soft wheat flours

Moisture

Alveograph (54-30.02)

 

Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)

HS – Farinograph (small bowl)

Farinograph analysis

Moisture

Farinograph (54-21.01)

Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)

HL – Farinograph (large (bowl)

Farinograph analysis

Moisture

Farinograph (54-21.01)

Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)

I – Amylograph

Amylograph analysis

Moisture

Amylograph (22-10.01)

Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)

J – Mixograph

Mixograph analysis

Moisture

Mixograph (54-40.02)

Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)

RF – RVA Analysis

Stirring number

Pasting properties

Moisture

Stirring number (22-08)

Pasting properties (76-21.01)

Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)

Food Quality and Saftey Series

MBA – Microbiological analysis (quarterly)

Salmonellae

Coagulase positive Staphylococci

Yeasts and molds

Coliforms and E. coli

APC

Salmonellae (45-25.01)

Coagulase positive Staphylococci (42-30.02)


Yeasts and molds (42-50.01)

Coliforms and E. coli  (42-15.01)

MBB – Microbiological analysis (bimonthly)

Yeasts and molds

Coliforms and E. coli

APC

Yeasts and molds (42-50.01)

Coliforms and E. coli  (42-15.01)

E – Extraneous material in flour (quarterly)

Flour analysis with individual review by a leading authority

 

L – Mycotoxins in ground whole grain or other food/feed (quarterly)

Aflatoxin

DON

Fumonisins

Zeralenone

Aflatoxin (45-01.01, 45-16.01)

DON (45-41.01)

 

Zeralenone (45-20.01, 45-21.01)

     

Analytical Reference Materials

BG – beta-glucan - 50 g

   

CFW – Certified wheat brans (red and white)

   

CFO – Certified oat bran

   

TDF – Reference for total, insoluble and soluble dietary fibre


Results for total, insoluble and soluble dietary fibre

Possibly similar methods as for  DF check sample

Dietary fibre (32-05.01, 32-06.01, 32-07.01, 32-20.01, 32-21.01)

β - glucan (32-22.01, 32-23.01)

Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)