METHODS
SHORTCUTS
ABOUT
FAQ
SUBSCRIBE
Methods Home
All Methods
Methods eXtras
Propose a Method
Cite a Method
Technical Committees
Archived Methods
Standards Affiliations
Suppliers Guide
Check Sample Program
Harmonized Methods

Cross Referencing AACC International Methods
Old numbers, new numbers

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. This cross reference chart may consulted for new method numbers vs. legacy numbers.



Methods title
New
Methods
Number
Old
Methods
Number
Fat Acidity—General Method 02-01.02 02-01A
Fat Acidity—Rapid Method, for Small Grains 02-02.02 02-02A
Fat Acidity—Rapid Method, for Corn 02-03.02 02-03A
Fat Acidity—Colorimetric Method 02-04.02 02-04A
Titratable Acidity 02-31.01 02-31
Neutralizing Value of Acid-Reacting Materials 02-32.02 02-32A
Hydrogen-Ion Activity (pH)—Electrometric Method 02-52.01 02-52
Phosphoric Acid—Qualitative Method 04-10.01 04-10
Phosphoric Acid—Quantitative Method 04-11.01 04-11
Sulfuric Acid—Quantitative Method 04-14.01 04-14
Acetic, Butyric, and Lactic Acids in Rye Flour 04-20.01 04-20
Benzoic Acid 04-21.01 04-21
Citric and Isocitric Acids 04-22.01 04-22
Tartaric Acid—Quantitative Method 04-27.01 04-27
Free or Combined Tartaric Acid—Qualitative Method 04-28.01 04-28
Admixture of Rye and Wheat Flours 06-10.01 06-10
Soy Flour 06-11.01 06-11
Measurement of Acid-Stable Amino Acids 07-01.01 07-01
Measurement of Sulfur Amino Acids 07-11.01 07-11
Measurement of Tryptophan—Alkaline Hydrolysis 07-20.01 07-20
Ash—Basic Method 08-01.01 08-01
Ash—Rapid (Magnesium Acetate) Method 08-02.01 08-02
Ash—Rapid (2-Hour, 600°) Method 08-03.01 08-03
Ash in Cacao Products 08-10.01 08-10
Ash in Dry Milk Products 08-11.01 08-11
Ash in Farina and Semolina 08-12.01 08-12
Ash in Molasses, Sugars, and Syrups 08-14.01 08-14
Ash in Soy Flour 08-16.01 08-16
Ash in Starch 08-17.01 08-17
Ash in Yeast Foods 08-18.01 08-18
Prediction of Ash Content in Wheat Flour—Near-Infrared Method 08-21.01 08-21
Guidelines for Measurement of Volume by Rapeseed Displacement 10-05.01 10-05
Basic Straight-Dough Bread-Baking Method—Long Fermentation 10-09.01 10-09
Optimized Straight-Dough Bread-Baking Method 10-10.03 10-10B
Baking Quality of Bread Flour—Sponge-Dough, Pound-Loaf Method 10-11.01 10-11
Guidelines for Testing a Variety of Products 10-13.02 10-13A
Baking Quality of Angel-Cake Flour 10-15.01 10-15
Baking Quality of Biscuit Flour 10-31.03 10-31B
Baking Quality of Cookie Flour 10-50.05 10-50E
Baking Quality of Cookie Flour—Micro Method 10-52.02 10-52A
Baking Quality of Cookie Flour—Macro Wire-Cut Formulation 10-53.01 10-53
Baking Quality of Cookie Flour—Micro Wire-Cut Formulation 10-54.01 10-54
Baking Quality of Cake Flour 10-90.01 10-90
Use of Layer Cake Measuring Template 10-91.01 10-91
Bt Cry1Ab-Modified Corn in Corn Flour—ELISA Method 11-10.01 11-10
StarLink Corn in Corn Flour and Corn Meal—ELISA Method 11-20.01 11-20
ELISA Method for StarLink Corn in Corn Flour and Corn Meal 11-21.01 11-21
Residual Carbon Dioxide in Baking Powder 12-10.01 12-10
Total (Gasometric) Carbon Dioxide in Baking Powder 12-20.01 12-20
Total Carbon Dioxide in Prepared Mixes and Self-Rising Flours 12-21.01 12-21
Table: Correction Factors for Gasometric Determination of Carbon Dioxide 12-29.01 12-29
Pekar Color Test (Slick Test) 14-10.01 14-10
Color of Pasta—Reflectance Colorimeter Method 14-22.01 14-22
Agtron Color Test for Flour 14-30.01 14-30
Determination of Pigments 14-50.01 14-50
Egg Solids—Digitonin Cholesterol Method 20-01.01 20-01
Egg Solids in Pasta Products 20-10.01 20-10
Determination of Isoflavones in Soy and Selected Foods Containing Soy by Extraction, Saponification, and Liquid Chromatography 20-20.01 20-20
Measurement of alpha-Amylase in Plant and Microbial Materials Using the Ceralpha Method 22-02.01 22-02
Measurement of alpha-Amylase in Cereal Grains and Flours—Amylazyme Method 22-05.01 22-05
Measurement of alpha-Amylase Activity with the Rapid Visco Analyser 22-08.01 22-08
Measurement of alpha-Amylase Activity with the Amylograph 22-10.01 22-10
Measurement of Gassing Power by the Pressuremeter Method 22-11.01 22-11
Measurement of alpha-Amylase Activity in Flour Supplemented with Fungal alpha-Amylase—Modified Amylograph Method 22-12.01 22-12
Measurement of Gassing Power by Volumetric Method 22-14.01 22-14
Measurement of Diastatic Activity of Flour or Semolina 22-15.01 22-15
Measurement of Trypsin Inhibitor Activity of Soy Products—Spectrophotometric Method 22-40.01 22-40
Measurement of Proteolytic Activity—Spectrophotometric Method 22-62.01 22-62
Qualitative Test for Peroxidase in Oat Products 22-80.01 22-80
Measurement of Polyphenol Oxidase in Wheat Kernels (L-DOPA Substrate) 22-85.01 22-85
Measurement of Urease Activity 22-90.01 22-90
Experimental Milling: Introduction, Equipment, Sample Preparation, and Tempering 26-10.02 26-10A
Experimental Milling—Bühler Method for Hard Wheat 26-21.02 26-21A
Experimental Milling—Batch Method for Hard Wheat 26-22.01 26-22
Experimental Milling—Bühler Method for Soft Wheat Short-Extraction Flour 26-30.02 26-30A
Experimental Milling—Bühler Method for Soft Wheat Straight-Grade Flour 26-31.01 26-31
Experimental Milling—Batch Method for Soft Wheat 26-32.01 26-32
Experimental Milling—Bühler Method for Durum Wheat 26-41.01 26-41
Experimental Milling—Batch Method for Durum Wheat 26-42.01 26-42
Brabender Quadrumat Jr. (Quadruplex) Method 26-50.01 26-50
Experimental Milling: Temper Table 26-95.01 26-95
Apparatus or Materials for Extraneous Matter Methods 28-01.01 28-01
Reagents for Extraneous Matter Methods 28-02.01 28-02
Special Techniques for Extraneous Matter Methods 28-03.02 28-03A
Cinder and Sand Particles in Farina—Counting Method 28-06.01 28-06
Cinder and Sand Particles in Farina—Gravimetric Method 28-07.01 28-07
Macroscopic Examination of External Contamination in Whole Grains 28-10.02 28-10A
External Filth and Internal Insect Infestation in Whole Corn 28-19.01 28-19
Microscopic Examination of External Contamination in Whole Grains 28-20.02 28-20A
X-Ray Examination for Internal Insect Infestation 28-21.02 28-21A
Cracking-Flotation Test for Internal Insects in Whole Grains 28-22.02 28-22A
Macroscopic Examination of Materials Hard to Hydrate 28-30.02 28-30A
Pancreatin Sieving Method, for Insect and Rodent Filth in Materials Hard to Hydrate 28-31.02 28-31A
Sieving Method, for Materials Hard to Hydrate 28-32.02 28-32A
Pancreatin Nonsieving Method for Insect and Rodent Filth in Materials Easy to Hydrate 28-33.02 28-33A
Acid Hydrolysis Method for Insect Fragments and Rodent Hairs—Wheat-Soy Blend 28-40.01 28-40
Acid Hydrolysis Method for Extracting Insect Fragments and Rodent Hairs—Light Filth in White Flour 28-41.03 28-41B
Glass Plate Method, for Insect Excreta 28-43.01 28-43
Iodine Method, for Insect Eggs in Flour 28-44.01 28-44
Decantation Method, for Rodent Excreta 28-50.01 28-50
Flotation Method, for Insect and Rodent Filth 28-51.02 28-51A
Tween-Versene Method, for Insect Fragments and Rodent Hairs in Rye Flour 28-60.02 28-60A
Defatting-Digestion Method, for Insect Fragments and Rodent Hairs 28-70.01 28-70
Sieving Method, for Light Filth in Starch 28-75.02 28-75A
Flotation Method, for Insect and Rodent Filth in Popped Popcorn 28-80.01 28-80
Ultraviolet Light Examination, for Rodent Urine 28-85.01 28-85
Xanthydrol Test, for Urea 28-86.01 28-86
Urease-Bromthymol Blue Test Paper, for Urea 28-87.01 28-87
Direction of Insect Penetration into Food Packaging 28-93.01 28-93
Insect, Rodent Hair, and Radiographic Illustrations 28-95.01 28-95
Crude Fat in Flour, Bread, and Baked Cereal Products Not Containing Fruit 30-10.01 30-10
Crude Fat in Cocoa 30-12.02 30-12A
Crude Fat in Baked Pet Food 30-14.01 30-14
Crude Fat in Dry Milk Products 30-16.01 30-16
Crude Fat in Egg Yolk by Acid Hydrolysis 30-18.01 30-18
Crude Fat in Grain and Stock Feeds 30-20.01 30-20
Crude Fat in Wheat, Corn, and Soy Flour, Feeds, and Mixed Feeds 30-25.01 30-25
Unsaponifiable Matter 30-40.01 30-40
Total Dietary Fiber 32-05.01 32-05
Total Dietary Fiber—Rapid Gravimetric Method 32-06.01 32-06
Soluble, Insoluble, and Total Dietary Fiber in Foods and Food Products 32-07.01 32-07
Crude Fiber in Flours, Feeds, and Feedstuffs 32-10.01 32-10
Insoluble Dietary Fiber 32-20.01 32-20
Insoluble and Soluble Dietary Fiber in Oat Products—Enzymatic-Gravimetric Method 32-21.01 32-21
beta-Glucan in Oat Fractions and Unsweetened Oat Cereals 32-22.01 32-22
beta-Glucan Content of Barley and Oats—Rapid Enzymatic Procedure 32-23.01 32-23
Total Dietary Fiber—Determined as Neutral Sugar Residues, Uronic Acid Residues, and Klason Lignin (Uppsala Method) 32-25.01 32-25
Polydextrose in Foods by Ion Chromatography 32-28.01 32-28
Fructans in Foods and Food Products—Ion Exchange Chromatographic Method 32-31.01 32-31
Measurement of Total Fructan in Foods by an Enzymatic/Spectrophotometric Method 32-32.01 32-32
Determination of trans-Galactooligosaccharides in Selected Food Products by Ion-Exchange Chromatographic Method 32-33.01 32-33
Resistant Starch in Starch Samples and Plant Materials 32-40.01 32-40
Total Dietary Fiber in Foods Containing Resistant Maltodextrin—Enzymatic-Gravimetric Method and Liquid Chromatography Determination 32-41.01 32-41
Sensory Evaluation—Triangle Difference Test 33-50.02 33-50A
Gluten—Hand Washing Method 38-10.01 38-10
Wet Gluten, Dry Gluten, Water-Binding Capacity, and Gluten Index 38-12.02 38-12A
Farinograph Test for Vital Wheat Gluten 38-20.01 38-20
Near-Infrared Methods—Guidelines for Model Development and Maintenance 39-00.01 39-00
Near-Infrared Reflectance Method for Protein Determination in Small Grains 39-10.01 39-10
Near-Infrared Reflectance Method for Protein Determination in Wheat Flour 39-11.01 39-11
Near-Infrared Reflectance Method for Protein and Oil Determination in Soybeans 39-20.01 39-20
Near-Infrared Reflectance Method for Whole-Grain Analysis in Soybeans 39-21.01 39-21
Near-Infrared Reflectance Method for Protein Content in Whole-Grain Wheat 39-25.01 39-25
Near-Infrared Reflectance Method for Hardness Determination in Wheat 39-70.02 39-70A
Aluminum—Qualitative Method 40-10.01 40-10
Ammonia—Quantitative Method 40-15.01 40-15
Ammonium Salts—Qualitative Method 40-16.01 40-16
Ammonium Salts—Quantitative Method 40-18.01 40-18
Calcium in Bread and Flour 40-20.01 40-20
Calcium in Feedstuffs 40-21.01 40-21
Calcium in Mineral Feeds 40-26.01 40-26
Chlorides in Ash as Sodium Chloride—Gravimetric Method 40-30.01 40-30
Chlorides in Ash as Sodium Chloride—Volumetric Method 40-31.01 40-31
Chlorides in Yeast Foods—Quantitative Method 40-33.01 40-33
Iodine Determination 40-35.01 40-35
Iron—Qualitative Method 40-40.01 40-40
Iron—Spectrophotometric Method 40-41.03 40-41B
Acid-Soluble Manganese 40-45.01 40-45
Sample Preparation for Phosphate Determination in Flour Improvers 40-50-02 40-50A
Phosphorus—Modified Fiske-Subbarow Colorimetric Method 40-56.01 40-56
Phosphorus—Gravimetric Method 40-57.01 40-57
Phosphorus—Volumetric Method 40-58.01 40-58
Salt, Calculated from Soluble Chlorides 40-61.02 40-61A
Sulfates—Gravimetric Method 40-66.01 40-66
Elements by Atomic Absorption Spectrophotometry 40-70.01 40-70
Sodium and Potassium by Atomic Absorption Spectrophotometry 40-71-01 40-71-01
Determination of Minerals by Inductively Coupled Plasma Spectroscopy 40-75.01 40-75
Microorganisms—Sampling Procedure 42-10.01 42-10
Aerobic Plate Count 42-11.01 42-11
Coliform—E. coli 42-15.01 42-15
Clostridium perfringens Enumeration 42-17.02 42-17A
Rope Spore Count 42-20.01 42-20
Salmonella Bacteria 42-25.03 42-25B
Enumeration of Staphylococcus aureus 42-30.03 42-30B
Enterococci 42-35.01 42-35
Thermophilic Spore Counts (Total Aerobic, Flat-Sour, H2S, Non-H2S Anaerobic) 42-40.01 42-40
Thermophilic and Psychrotrophic Bacteria 42-45.01 42-45
Mold and Yeasts Counts 42-50.01 42-50
Ergot—Ether-Bicarbonate Method 42-56.01 42-56
Smut—Microscopic Method 42-70.01 42-70
Smut—Sedimentation Method 42-71.01 42-71
Calculation of Percent Moisture 44-01.01 44-01
Moisture—Dielectric Meter Method 44-11.01 44-11
Moisture—Air-Oven Methods 44-15.02 44-15A
Moisture—Air-Oven (Aluminum-Plate) Method 44-16.01 44-16
Moisture—Air-Oven Method (Pulses) 44-17.01 44-17
Moisture—Air-Oven Method, Drying at 135° 44-19.01 44-19
Moisture—ASBC Air-Oven Method 44-20.01 44-20
Moisture and Volatile Matter in Fats and Shortenings 44-30.01 44-30
Moisture and Volatile Matter in Soy Flours 44-31.01 44-31
Moisture—Modified Vacuum-Oven Method 44-40.01 44-40
Moisture—By Distillation with Toluene, for Fats and Shortenings 44-51.01 44-51
Moisture—Drying on Quartz Sand 44-60.01 44-60
Sampling Grain for Mycotoxins 45-01.01 45-01
Aflatoxin—Thin-Layer Chromatography Method 45-05.01 45-05
Aflatoxin—Rapid Screening Method 45-14.01 45-14
Aflatoxin—Presumptive Test 45-15.01 45-15
Aflatoxin—Liquid Chromatography Method 45-16.01 45-16
Zearalenone—Thin-Layer Chromatography Method 45-20.01 45-20
Zearalenone and alpha-Zearalenol in Corn—HPLC Method 45-21.01 45-21
Identification of Aflatoxin on TLC Plates 45-25.01 45-25
Deoxynivalenol in Wheat—TLC Method 45-41.01 45-41
Fumonisins B1, B2, and B3 in Corn—Liquid Chromatographic Method 45-51.01 45-51
Crude Protein—Automated Colorimetric Method 46-09.01 46-09
Crude Protein—Improved Kjeldahl Method 46-10.01 46-10
Crude Protein—Improved Kjeldahl Method, Copper Catalyst Modification 46-11.02 46-11A
Crude Protein—Kjeldahl Method, Boric Acid Modification 46-12.01 46-12
Crude Protein—Micro-Kjeldahl Method 46-13.01 46-13
Crude Protein—Udy Dye Method 46-14.02 46-14A
Crude Protein—5-Minute Biuret Method for Wheat and Other Grains 46-15.01 46-15
Crude Protein—Improved Kjeldahl Method, Copper-Titanium Dioxide Catalyst Modification 46-16.01 46-16
Crude Protein, Calculated from Percentage of Total Nitrogen, in Feeds and Feedstuffs 46-18.01 46-18
Crude Protein, Calculated from Percentage of Total Nitrogen, in Wheat and Flour 46-19.01 46-19
Nitrogen Solubility Index 46-23.01 46-23
Protein Dispersibility Index 46-24.01 46-24
Crude Protein—Combustion Method 46-30.01 46-30
Urea and Ammoniacal Nitrogen 46-50.01 46-50
Benzoyl Peroxide—Quantitative Method 48-08.01 48-08
Quantitative Method for Bromates 48-42.01 48-42
Ammonium Persulfate—Quantitative Method 48-62.01 48-62
Azodicarbonamide in Premix 48-71.02 48-71A
Extensigraph Method, General 54-10.01 54-10
Farinograph Method for Flour 54-21.01 54-21
Farinograph Table for Constant Dough Weight Method Only 54-28.02 54-28A
Approximate Corrections for Changing As-Is Farinograph Absorption to 14.0% Moisture Basis, for Constant Dough Weight Method Only 54-29.01 54-29
Alveograph Method for Soft and Hard Wheat Flour 54-30.02 54-30A
Mixograph Method 54-40.02 54-40A
Determination of the Water Absorption Capacity of Flours and of Physical Properties of Wheat Flour Doughs, Using the Consistograph 54-50.01 54-50
Test Weight per Bushel 55-10.01 55-10
Corn Breakage Susceptibility 55-20.01 55-20
Particle Size Index for Wheat Hardness 55-30.01 55-30
Single-Kernel Characterization System for Wheat Kernel Texture 55-31.01 55-31
Particle Size of Wheat Flour by Laser Instrument 55-40.01 55-40
Specific Volume 55-50.01 55-50
Glossary—Barley 55-99.01 55-99
Alkaline Water Retention Capacity 56-10.02 56-10A
Solvent Retention Capacity Profile 56-11.02 56-11A
Hydration Capacity of Pregelatinized Cereal Products 56-20.01 56-20
Flour Swelling Volume 56-21.01 56-21
Water Hydration Capacity of Protein Materials 56-30.01 56-30
Method for Determining Water Hydration Capacity and Percentage of Unhydrated Seeds of Pulses 56-35.01 56-35
Water Hydration (Absorption) of Rolled Oats 56-40.01 56-40
Pelshenke Test (Wheat-Meal Fermentation Time Test) 56-50.01 56-50
Sedimentation Test for Flour 56-60.01 56-60
Sedimentation Test for Wheat 56-61.02 56-61A
Modified Sedimentation Test for Wheat 56-62.01 56-62
Micro Sedimentation Test for Wheat 56-63.01 56-63
Sodium Dodecyl Sulfate Sedimentation Test for Durum Wheat 56-70.01 56-70
Determination of Falling Number 56-81.03 56-81B
Glossary—Grain and Flour 56-99.01 56-99
Cloud Point 58-10.01 58-10
Cold Test 58-11.01 58-11
Determination of Oil Color 58-12.01 58-12
Determination of Congeal Point 58-13.01 58-13
Consistency—Penetration Method 58-14.01 58-14
Determination of Free Fatty Acids 58-15.01 58-15
Determination of Peroxide Value—Acetic Acid-Chloroform Method 58-16.01 58-16
Preparation of Methyl Esters of Long-Chain Fatty Acids 58-17.01 58-17
Fatty Acid Composition by Gas Chromatography 58-18.01 58-18
Total, Saturated, Unsaturated, and Monounsaturated Fats in Cereal Products by Acid Hydrolysis and Capillary Gas Chromatography 58-19.01 58-19
Refractive Index 58-20.02 58-20A
Solid Fat Index—Dilatometric Method 58-25.01 58-25
Iodine Value of Fats and Oils—Cyclohexane-Acetic Acid Method 58-30.02 58-30A
Acetone-Insoluble Lecithin 58-35.01 58-35
Dropping Point—Automatic Determination of Melting Point in Fats 58-39.01 58-39
Melting Point—Capillary Method 58-40.01 58-40
Monoglycerides and Free Glycerol 58-45.01 58-45
Saponification Value 58-50.01 58-50
Slip Melting Point 58-53.01 58-53
Oil Stability Index 58-54.02 58-54A
Smoke, Flash, and Fire Points 58-82.01 58-82
Glossary—Lipids 58-99.01 58-99
Amylograph Method for Milled Rice 61-01.01 61-01
Determination of the Pasting Properties of Rice with the Rapid Visco Analyser 61-02.01 61-02
Amylose Content of Milled Rice 61-03.01 61-03
Glossary—Rice 61-99.01 61-99
Preparation of Sample: Bread 62-05.01 62-05
Preparation of Sample: Semolina and Feedstuffs 62-20.02 62-20A
Preparation of Sample: Fruit and Fruit Products 62-25.01 62-25
Preparation of Sample: Dried Pasta and Noodle Products 62-40.01 62-40
Preparation of Sample: Malt 62-50.01 62-50
Sampling of Fats and Shortenings 64-40.01 64-40
Sampling of Feeds and Feedstuffs 64-50.01 64-50
Sampling of Flour, Grain Products, and Feed Products in Sacks 64-60.01 64-60
Manual Sampling of Wheat and Other Whole Grains 64-70.02 64-70A
Mechanical Sampling of Dry, Free-Flowing Granular Material 64-71.01 64-71
Determination of Granularity of Semolina and Farina: Sieving Method 66-20.01 66-20
Macro Scale Pasta Processing 66-41.01 66-41
Micro Scale Pasta Processing 66-42.01 66-42
Pasta and Noodle Cooking Quality—Firmness 66-50.01 66-50
Preparation of Buffer Solutions 70-15.01 70-15
Preparation and Standardization of Hydrochloric Acid Solution 70-20.02 70-20A
Preparation of Indicator Solutions 70-25.01 70-25
Preparation and Standardization of Ammonium and Potassium Thiocyanate Solutions 70-40.01 70-40
Preparation and Standardization of Potassium Permanganate Solution 70-50.02 70-50A
Preparation and Standardization of Silver Nitrate Solution 70-60.01 70-60
Preparation and Standardization of Sodium or Potassium Hydroxide Solution 70-70.01 70-70
Preparation and Standardization of Sodium Thiosulfate Solution 70-75.01 70-75
Preparation and Standardization of Sulfuric Acid Solution 70-80.01 70-80
Measurement of Bread Firmness by Universal Testing Machine 74-09.01 74-09
Measurement of Bread Firmness—Compression Test 74-10.02 74-10A
Staleness of Bread—Sensory Perception Test 74-30.01 74-30
Starch—Glucoamylase Method with Subsequent Measurement of Glucose with Glucose Oxidase 76-11.01 76-11
Total Starch Assay Procedure (Megazyme Amyloglucosidase/alpha-Amylase Method) 76-13.01 76-13
General Pasting Method for Wheat or Rye Flour of Starch Using the Rapid Visco Analyser 76-21.01 76-21
Pasting Properties of Oat—Rapid Viscosity Analysis 76-22.01 76-22
Determination of Damaged Starch 76-30.02 76-30A
Determination of Damaged Starch—Spectrophotometric Method 76-31.01 76-31
Determination of Damaged Starch—Amperometric Method 76-33.01 76-33
Definitions of Statistical Terms 78-40.01 78-40
Statistical Evaluation of Test Methods—Estimation of Variance in Analytical Tests 78-60.01 78-60
Determination of Simple Sugars in Cereal Products—HPLC Method 80-04.01 80-04
Determination of Saccharides by Liquid Chromatography 80-05.01 80-05
Determination of Glucose in Sugar Mixtures—Glucose Oxidase Method 80-10.01 80-10
Determination of Sucrose 80-50.01 80-50
Solids in Syrups—Refractometer Method 80-51.01 80-51
Solids in Syrups—Spindle Method 80-53.01 80-53
Determination of Reducing and Nonreducing Sugars 80-60.01 80-60
Determination of Reducing Sugars—Schoorl Method 80-68.01 80-68
Notes on of Use of Tables 82-21, 82-22, 82-23, and 82-24 82-20.01 82-20
Table: Conversion of Farinograph Absorption to 14.0% Moisture Basis (Constant Weight Method Only) 82-21.01 82-21
Table: Correction of Analytical Values to 14.0% Moisture Basis 82-22.01 82-22
Table: Flour Weight to Give 100 g at 14.0% Moisture Content 82-23.01 82-23
Table: Multiplication Factors to Correct Weights to 14.0% Moisture Basis 82-24.01 82-24
Vitamin A—Ultraviolet Absorption Method 86-01.02 86-01A
Vitamin A—Carr-Price Method 86-02.01 86-02
Vitamin A in Enriched Flour 86-03.01 86-03
Vitamin A and Carotene 86-05.01 86-05
Analysis of Vitamins A and E by High-Performance Liquid Chromatography 86-06.01 86-06
Ascorbic Acid—Indophenol-Xylene Extraction Method 86-10.01 86-10
Vitamin B6 Complex—Microbiological Method 86-31.01 86-31
Vitamin B12—Microbiological Method 86-40.01 86-40
Choline 86-45.01 86-45
Total Folate in Cereal Products—Microbiological Assay Using Trienzyme Extraction 86-47.01 86-47
Niacin in Enrichment Concentrates 86-49.01 86-49
Niacin and Niacinamide in Cereal Products 86-50.02 86-50A
Niacin—Microbiological Method 86-51.01 86-51
Riboflavin—Fluorometric Method 86-70.01 86-70
Riboflavin—Microbiological Method 86-72.01 86-72
Thiamine—Thiochrome Method 86-80.01 86-80
B-Vitamins in Vitamin Concentrates by HPLC 86-90.01 86-90
Yeast Activity, Gas Production 89-01.01 89-01