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Calculators

Moisture Basis (MB) Adjustment Calculator
Calculate Test Value at Desired Moisture Level for Grains and Grain Products
This calculator is best viewed in Internet Explorer. Alternatively, right click to save PDF.

Extras by Method

Calculator. Method 02-01.02 Fat Acidity — General Method
Report fat acidity as mg KOH required to neutralize free fatty acids from grain on dry-matter basis

Calculator. Method 10-09.01 Basic Straight-Dough Bread-Baking Method — Long Fermentation
Bake Test Data Recording worksheet (excel)

Calculator. Method 10-10.03 Bread Baking
Bake Test Data Recording worksheet (excel)

Video Enhancement. Method 10-16.01 Bread Baking
VolScan Profiler

Calculator. Method 10-52.02 - Baking quality of cookie flour
Calculation worksheet (excel)

Image. Method 10-52.02 Baking Quality of Cookie Flour — Micro Method
Chart: Cookies made with three flours at four hydration levels

Article. Method 10-52.02 Baking Quality of Cookie Flour — Micro Method
Collaborative study on updated method 10-52.

Visual Supplement. Method 12-20.01 Total (Gasometric) Carbon Dioxide in Baking Powder (Chittick Analysis)
Procedural Guide for the determination of carbon dioxide content of baking powders

Visual Supplement. Method 12-20.01 Total (Gasometric) Carbon Dioxide in Baking Powder (Chittick Analysis)
Preparation of the Acid Solution Reagent

Calculator. Method 14-60.01 Total Carotenoid Content of Cereal Grains and Flours
Calculator for the Total Carotenoid Content of Cereal Grains and Flours

Calculator. Method 22-02.01 Measurement of alpha-Amylase in Plant and Microbial Materials Using the Ceralpha Method
alpha-Amylase determination spreadsheet (excel)

Visual Supplement. Method 22-80.01 Qualitative Test for Peroxidase in Oat Products
Peroxidase in Oat Products Visual Supplement

Video. Method 32-23.01 β-Glucan Content of Barley and Oats — Rapid Enzymatic Procedure
Measurement of Mixed-Linkage β-Glucan using Megazyme Assay Procedure

Calculator. Method 32-23.01 β-Glucan Content of Barley and Oats — Rapid Enzymatic Procedure
Spreadsheet for determining and recording β-Glucan Content of Barley and Oats

Calculator. Method 32-32.01 Measurement of Total Fructan in Foods by an Enzymatic/Spectrophotometric Method
Spreadsheet for measuring total fructan in foods.

Calculator. Method 32-40.01 Resistant Starch in Starch Samples and Plant Materials
Spreadsheet for calculating resistant starch

Calculator. Method 39-00.01 Near-Infrared Methods—Guidelines for Model Development and Maintenance
Spreadsheet for calculating statistical figures in NIR analysis

Calculator. Method 39-01.01 Evaluation of NIR Instrument Calibration
Spreadsheet for evaluating NIR Calibration

Calculator. Method 44-15.02 Aflatoxin—Presumptive Test
Determining moisture content

Calculator. Method 44-17.01 Moisture—Air-Oven Method (Pulses)
Calculate pulse moisture content (air oven method)

Video. Method 54-30.02 Alveograph Method for Soft and Hard Wheat Flour
Video tutorial on the methods using the Alveograph

Video. Method 54-50.01 Determination of the Water Absorption Capacity of Flours and of Physical Properties of Wheat Flour Doughs, Using the Consistograph
Video tutorial on the procedure using the Consistograph

Video. Method 56-21.01 Flour Swelling Volume
Video demonstration of flour swelling volume test procedure

Photo gallery. Method 56-35.01 Method for Determining Water Hydration Capacity and Percentage of Unhydrated Seeds of Pulses
Comparison Images of a Variety of Hydrated and Unhydrated Pulses

Visual Supplement. Method 56-36.01 Firmness of Cooked Pulses
Determining Firmness of Cooked Pulses Visual Guide

Calculator. Method 61-03.01 Amylose Content of Milled Rice
Amylose Content Calculator for Samples Measured by Method 61-03 (excel)

Video. Method 76-22.01 Determination of the Pasting Properties of Oat with Rapid Viscosity Analysis
Video demonstration of oat pasting using the RVA

Calculator. Method 76-31.01 Determination of Damaged Starch—Spectrophotometric Method
Spreadsheet for calculating starch damage

Video. Method 76-33.01 Determination of Damaged Starch—Amperometric Method
Video demonstration using the SDMatic