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Table of Contents

02 Acidity

02-01.02 Fat Acidity—General Method
VIEW SUMMARY | VIEW METHOD
02-02.02 Fat Acidity—Rapid Method, for Small Grains
VIEW SUMMARY | VIEW METHOD
02-03.02 Fat Acidity—Rapid Method, for Corn
VIEW SUMMARY | VIEW METHOD
02-04.02 Fat Acidity—Colorimetric Method
VIEW SUMMARY | VIEW METHOD
02-31.01 Titratable Acidity
VIEW SUMMARY | VIEW METHOD
02-32.02 Neutralizing Value of Acid-Reacting Materials
VIEW SUMMARY | VIEW METHOD
02-52.01 Hydrogen-Ion Activity (pH)—Electrometric Method
VIEW SUMMARY | VIEW METHOD

04 Acids

04-10.01 Phosphoric Acid—Qualitative Method
VIEW SUMMARY | VIEW METHOD
04-11.01 Phosphoric Acid—Quantitative Method
VIEW SUMMARY | VIEW METHOD
04-14.01 Sulfuric Acid—Quantitative Method
VIEW SUMMARY | VIEW METHOD
04-20.01 Acetic, Butyric, and Lactic Acids in Rye Flour
VIEW SUMMARY | VIEW METHOD
04-21.01 Benzoic Acid
VIEW SUMMARY | VIEW METHOD
04-22.01 Citric and Isocitric Acids
VIEW SUMMARY | VIEW METHOD
04-27.01 Tartaric Acid—Quantitative Method
VIEW SUMMARY | VIEW METHOD
04-28.01 Free or Combined Tartaric Acid—Qualitative Method
VIEW SUMMARY | VIEW METHOD

06 Admixture of Flours

06-10.01 Admixture of Rye and Wheat Flours
VIEW SUMMARY | VIEW METHOD
06-11.01 Soy Flour
VIEW SUMMARY | VIEW METHOD

07 Amino Acids

07-01.01 Measurement of Acid-Stable Amino Acids
VIEW SUMMARY | VIEW METHOD
07-11.01 Measurement of Sulfur Amino Acids
VIEW SUMMARY | VIEW METHOD
07-20.01 Measurement of Tryptophan—Alkaline Hydrolysis
VIEW SUMMARY | VIEW METHOD

08 Total Ash

08-01.01 Ash—Basic Method
VIEW SUMMARY | VIEW METHOD
08-02.01 Ash—Rapid (Magnesium Acetate) Method
VIEW SUMMARY | VIEW METHOD
08-03.01 Ash—Rapid (2-Hour, 600°) Method
VIEW SUMMARY | VIEW METHOD
08-10.01 Ash in Cacao Products
VIEW SUMMARY | VIEW METHOD
08-11.01 Ash in Dry Milk Products
VIEW SUMMARY | VIEW METHOD
08-12.01 Ash in Farina and Semolina
VIEW SUMMARY | VIEW METHOD
08-14.01 Ash in Molasses, Sugars, and Syrups
VIEW SUMMARY | VIEW METHOD
08-16.01 Ash in Soy Flour
VIEW SUMMARY | VIEW METHOD
08-17.01 Ash in Starch
VIEW SUMMARY | VIEW METHOD
08-18.01 Ash in Yeast Foods
VIEW SUMMARY | VIEW METHOD
08-21.01 Prediction of Ash Content in Wheat Flour—Near-Infrared Method
VIEW SUMMARY | VIEW METHOD

10 Baking Quality

10-05.01 Guidelines for Measurement of Volume by Rapeseed Displacement
VIEW SUMMARY | VIEW METHOD
10-09.01 Basic Straight-Dough Bread-Baking Method—Long Fermentation
VIEW SUMMARY | VIEW METHOD
10-10.03 Optimized Straight-Dough Bread-Baking Method
VIEW SUMMARY | VIEW METHOD
10-11.01 Baking Quality of Bread Flour—Sponge-Dough, Pound-Loaf Method
VIEW SUMMARY | VIEW METHOD
10-12.01 Baking Guidelines for Scoring Experimental Bread
VIEW SUMMARY | VIEW METHOD
10-13.02 Guidelines for Testing a Variety of Products
VIEW SUMMARY | VIEW METHOD
10-14.01 Determination of Bread Volume by Laser Topography: BVM Method
VIEW SUMMARY | VIEW METHOD
10-15.01 Baking Quality of Angel-Cake Flour
VIEW SUMMARY | VIEW METHOD
10-16.01 Baking Volumetric and Dimensional Profile of Baked Products by Laser Topography—VolScan Profiler Method
VIEW SUMMARY | VIEW METHOD
10-31.03 Baking Quality of Biscuit Flour
VIEW SUMMARY | VIEW METHOD
10-50.05 Baking Quality of Cookie Flour
VIEW SUMMARY | VIEW METHOD
10-52.02 Baking Quality of Cookie Flour—Micro Method
VIEW SUMMARY | VIEW METHOD
10-53.01 Baking Quality of Cookie Flour—Macro Wire-Cut Formulation
VIEW SUMMARY | VIEW METHOD
10-54.01 Baking Quality of Cookie Flour—Micro Wire-Cut Formulation
VIEW SUMMARY | VIEW METHOD
10-80.01 Baking Flour Quality in a Pancake-Making Method
VIEW SUMMARY | VIEW METHOD
10-90.01 Baking Quality of Cake Flour
VIEW SUMMARY | VIEW METHOD
10-91.01 Use of Layer Cake Measuring Template
VIEW SUMMARY | VIEW METHOD

11 Biotechnology

11-10.01 Bt Cry1Ab-Modified Corn in Corn Flour—ELISA Method
VIEW SUMMARY | VIEW METHOD
11-20.01 StarLink Corn in Corn Flour and Corn Meal—ELISA Method
VIEW SUMMARY | VIEW METHOD
11-21.01 ELISA Method for StarLink Corn in Corn Flour and Corn Meal
VIEW SUMMARY | VIEW METHOD
11-30.01 Quantification of MON 810 Corn in Corn Flour by Real-Time Polymerase Chain Reaction
VIEW SUMMARY | VIEW METHOD
11-50.01 Guideline for Disclosure of Bioengineered Products
VIEW SUMMARY | VIEW GUIDELINE

12 Carbon Dioxide

12-10.01 Residual Carbon Dioxide in Baking Powder
VIEW SUMMARY | VIEW METHOD
12-20.01 Total (Gasometric) Carbon Dioxide in Baking Powder
VIEW SUMMARY | VIEW METHOD
12-21.01 Total Carbon Dioxide in Prepared Mixes and Self-Rising Flours
VIEW SUMMARY | VIEW METHOD
12-29.01 Table: Correction Factors for Gasometric Determination of Carbon Dioxide
VIEW SUMMARY | VIEW METHOD

14 Color and Pigments

14-10.01 Pekar Color Test (Slick Test)
VIEW SUMMARY | VIEW METHOD
14-22.01 Color of Pasta—Reflectance Colorimeter Method
VIEW SUMMARY | VIEW METHOD
14-30.01 Agtron Color Test for Flour
VIEW SUMMARY | VIEW METHOD
14-50.01 Determination of Pigments
VIEW SUMMARY | VIEW METHOD
14-60.01 Total Carotenoid Content of Cereal Grains and Flours
VIEW SUMMARY | VIEW METHOD

20 Ingredients

20-01.01 Egg Solids—Digitonin Cholesterol Method
VIEW SUMMARY | VIEW METHOD
20-10.01 Egg Solids in Pasta Products
VIEW SUMMARY | VIEW METHOD
20-20.01 Determination of Isoflavones in Soy and Selected Foods Containing Soy by Extraction, Saponification, and Liquid Chromatography
VIEW SUMMARY | VIEW METHOD

22 Enzymes

22-02.01 Measurement of alpha-Amylase in Plant and Microbial Materials Using the Ceralpha Method
VIEW SUMMARY | VIEW METHOD
22-05.01 Measurement of alpha-Amylase in Cereal Grains and Flours—Amylazyme Method
VIEW SUMMARY | VIEW METHOD
22-08.01 Measurement of alpha-Amylase Activity with the Rapid Visco Analyser
VIEW SUMMARY | VIEW METHOD
22-10.01 Measurement of alpha-Amylase Activity with the Amylograph
VIEW SUMMARY | VIEW METHOD
22-11.01 Measurement of Gassing Power by the Pressuremeter Method
VIEW SUMMARY | VIEW METHOD
22-12.01 Measurement of alpha-Amylase Activity in Flour Supplemented with Fungal alpha-Amylase—Modified Amylograph Method
VIEW SUMMARY | VIEW METHOD
22-14.01 Measurement of Gassing Power by Volumetric Method
VIEW SUMMARY | VIEW METHOD
22-15.01 Measurement of Diastatic Activity of Flour or Semolina
VIEW SUMMARY | VIEW METHOD
22-40.01 Measurement of Trypsin Inhibitor Activity of Soy Products—Spectrophotometric Method
VIEW SUMMARY | VIEW METHOD
22-62.01 Measurement of Proteolytic Activity—Spectrophotometric Method
VIEW SUMMARY | VIEW METHOD
22-80.01 Qualitative Test for Peroxidase in Oat Products
VIEW SUMMARY | VIEW METHOD
22-85.01 Measurement of Polyphenol Oxidase in Wheat Kernels (L-DOPA Substrate)
VIEW SUMMARY | VIEW METHOD
22-90.01 Measurement of Urease Activity
VIEW SUMMARY | VIEW METHOD

26 Experimental Milling

26-10.02 Experimental Milling: Introduction, Equipment, Sample Preparation, and Tempering
VIEW SUMMARY | VIEW METHOD
26-21.02 Experimental Milling—Bühler Method for Hard Wheat
VIEW SUMMARY | VIEW METHOD
26-22.01 Experimental Milling—Batch Method for Hard Wheat
VIEW SUMMARY | VIEW METHOD
26-30.02 Experimental Milling—Bühler Method for Soft Wheat Short-Extraction Flour
VIEW SUMMARY | VIEW METHOD
26-31.01 Experimental Milling—Bühler Method for Soft Wheat Straight-Grade Flour
VIEW SUMMARY | VIEW METHOD
26-32.01 Experimental Milling—Batch Method for Soft Wheat
VIEW SUMMARY | VIEW METHOD
26-41.01 Experimental Milling—Bühler Method for Durum Wheat
VIEW SUMMARY | VIEW METHOD
26-42.01 Experimental Milling—Batch Method for Durum Wheat
VIEW SUMMARY | VIEW METHOD
26-50.01 Brabender Quadrumat Jr. (Quadruplex) Method
VIEW SUMMARY | VIEW METHOD
26-70.01 Chopin CD1 Laboratory Mill Method
VIEW SUMMARY | VIEW METHOD
26-95.01 Experimental Milling: Temper Table
VIEW SUMMARY | VIEW METHOD

28 Extraneous Matter

28-01.01 Apparatus or Materials for Extraneous Matter Methods
VIEW SUMMARY | VIEW METHOD
28-02.01 Reagents for Extraneous Matter Methods
VIEW SUMMARY | VIEW METHOD
28-03.02 Special Techniques for Extraneous Matter Methods
VIEW SUMMARY | VIEW METHOD
28-06.01 Cinder and Sand Particles in Farina—Counting Method
VIEW SUMMARY | VIEW METHOD
28-07.01 Cinder and Sand Particles in Farina—Gravimetric Method
VIEW SUMMARY | VIEW METHOD
28-10.02 Macroscopic Examination of External Contamination in Whole Grains
VIEW SUMMARY | VIEW METHOD
28-19.01 External Filth and Internal Insect Infestation in Whole Corn
VIEW SUMMARY | VIEW METHOD
28-20.02 Microscopic Examination of External Contamination in Whole Grains
VIEW SUMMARY | VIEW METHOD
28-21.02 X-Ray Examination for Internal Insect Infestation
VIEW SUMMARY | VIEW METHOD
28-22.02 Cracking-Flotation Test for Internal Insects in Whole Grains
VIEW SUMMARY | VIEW METHOD
28-30.02 Macroscopic Examination of Materials Hard to Hydrate
VIEW SUMMARY | VIEW METHOD
28-31.02 Pancreatin Sieving Method, for Insect and Rodent Filth in Materials Hard to Hydrate
VIEW SUMMARY | VIEW METHOD
28-32.02 Sieving Method, for Materials Hard to Hydrate
VIEW SUMMARY | VIEW METHOD
28-33.02 Pancreatin Nonsieving Method for Insect and Rodent Filth in Materials Easy to Hydrate
VIEW SUMMARY | VIEW METHOD
28-40.01 Acid Hydrolysis Method for Insect Fragments and Rodent Hairs—Wheat-Soy Blend
VIEW SUMMARY | VIEW METHOD
28-41.03 Acid Hydrolysis Method for Extracting Insect Fragments and Rodent Hairs—Light Filth in White Flour
VIEW SUMMARY | VIEW METHOD
28-43.01 Glass Plate Method, for Insect Excreta
VIEW SUMMARY | VIEW METHOD
28-44.01 Iodine Method, for Insect Eggs in Flour
VIEW SUMMARY | VIEW METHOD
28-50.01 Decantation Method, for Rodent Excreta
VIEW SUMMARY | VIEW METHOD
28-51.02 Flotation Method, for Insect and Rodent Filth
VIEW SUMMARY | VIEW METHOD
28-60.02 Tween-Versene Method, for Insect Fragments and Rodent Hairs in Rye Flour
VIEW SUMMARY | VIEW METHOD
28-70.01 Defatting-Digestion Method, for Insect Fragments and Rodent Hairs
VIEW SUMMARY | VIEW METHOD
28-75.02 Sieving Method, for Light Filth in Starch
VIEW SUMMARY | VIEW METHOD
28-80.01 Flotation Method, for Insect and Rodent Filth in Popped Popcorn
VIEW SUMMARY | VIEW METHOD
28-85.01 Ultraviolet Light Examination, for Rodent Urine
VIEW SUMMARY | VIEW METHOD
28-86.01 Xanthydrol Test, for Urea
VIEW SUMMARY | VIEW METHOD
28-87.01 Urease-Bromthymol Blue Test Paper, for Urea
VIEW SUMMARY | VIEW METHOD
28-93.01 Direction of Insect Penetration into Food Packaging
VIEW SUMMARY | VIEW METHOD
28-95.01 Insect, Rodent Hair, and Radiographic Illustrations
VIEW SUMMARY | VIEW METHOD

30 Crude Fat

30-10.01 Crude Fat in Flour, Bread, and Baked Cereal Products Not Containing Fruit
VIEW SUMMARY | VIEW METHOD
30-12.02 Crude Fat in Cocoa
VIEW SUMMARY | VIEW METHOD
30-14.01 Crude Fat in Baked Pet Food
VIEW SUMMARY | VIEW METHOD
30-16.01 Crude Fat in Dry Milk Products
VIEW SUMMARY | VIEW METHOD
30-18.01 Crude Fat in Egg Yolk by Acid Hydrolysis
VIEW SUMMARY | VIEW METHOD
30-20.01 Crude Fat in Grain and Stock Feeds
VIEW SUMMARY | VIEW METHOD
30-25.01 Crude Fat in Wheat, Corn, and Soy Flour, Feeds, and Mixed Feeds
VIEW SUMMARY | VIEW METHOD
30-40.01 Unsaponifiable Matter
VIEW SUMMARY | VIEW METHOD

32 Fiber

32-05.01 Total Dietary Fiber
VIEW SUMMARY | VIEW METHOD
32-06.01 Total Dietary Fiber—Rapid Gravimetric Method
VIEW SUMMARY | VIEW METHOD
32-07.01 Soluble, Insoluble, and Total Dietary Fiber in Foods and Food Products
VIEW SUMMARY | VIEW METHOD
32-10.01 Crude Fiber in Flours, Feeds, and Feedstuffs
VIEW SUMMARY | VIEW METHOD
32-20.01 Insoluble Dietary Fiber
VIEW SUMMARY | VIEW METHOD
32-21.01 Insoluble and Soluble Dietary Fiber in Oat Products—Enzymatic-Gravimetric Method
VIEW SUMMARY | VIEW METHOD
32-22.01 beta-Glucan in Oat Fractions and Unsweetened Oat Cereals
VIEW SUMMARY | VIEW METHOD
32-23.01 beta-Glucan Content of Barley and Oats—Rapid Enzymatic Procedure
VIEW SUMMARY | VIEW METHOD
32-24.01 beta-Glucan Viscosity in Cereal Products with the Rapid Visco Analyzer
VIEW SUMMARY | VIEW METHOD
32-25.01 Total Dietary Fiber—Determined as Neutral Sugar Residues, Uronic Acid Residues, and Klason Lignin (Uppsala Method)
VIEW SUMMARY | VIEW METHOD
32-28.02 Polydextrose in Foods by Ion Chromatography
VIEW SUMMARY | VIEW METHOD
32-31.01 Fructans in Foods and Food Products—Ion Exchange Chromatographic Method
VIEW SUMMARY | VIEW METHOD
32-32.01 Measurement of Total Fructan in Foods by an Enzymatic/Spectrophotometric Method
VIEW SUMMARY | VIEW METHOD
32-33.01 Determination of trans-Galactooligosaccharides in Selected Food Products by Ion-Exchange Chromatographic Method
VIEW SUMMARY | VIEW METHOD
32-40.01 Resistant Starch in Starch Samples and Plant Materials
VIEW SUMMARY | VIEW METHOD
32-41.01 Total Dietary Fiber in Foods Containing Resistant Maltodextrin—Enzymatic-Gravimetric Method and Liquid Chromatography Determination
VIEW SUMMARY | VIEW METHOD
32-45.01 Total Dietary Fiber (Codex Alimentarius Definition)
VIEW SUMMARY | VIEW METHOD
32-50.01 Insoluble, Soluble, and Total Dietary Fiber (Codex Definition) by an Enzymatic-Gravimetric Method and Liquid Chromatography
VIEW SUMMARY | VIEW METHOD

33 Sensory Analysis

33-50.02 Sensory Evaluation—Triangle Difference Test
VIEW SUMMARY | VIEW METHOD

38 Gluten

38-10.01 Gluten—Hand Washing Method
VIEW SUMMARY | VIEW METHOD
38-12.02 Wet Gluten, Dry Gluten, Water-Binding Capacity, and Gluten Index
VIEW SUMMARY | VIEW METHOD
38-20.01 Farinograph Test for Vital Wheat Gluten
VIEW SUMMARY | VIEW METHOD
38-50.01 Gluten in Corn Flour and Corn-Based Products by Sandwich ELISA
VIEW SUMMARY | VIEW METHOD
38-52.01 Gluten in Rice Flour and Rice-Based Products by G12 Sandwich ELISA Assay
VIEW SUMMARY | VIEW METHOD
38-55.01 Gluten in Fermented Cereal-Based Products by Competitive ELISA
VIEW SUMMARY | VIEW METHOD

39 Infrared Analysis

39-00.01 Near-Infrared Methods—Guidelines for Model Development and Maintenance
VIEW SUMMARY | VIEW METHOD
39-01.01 Evaluation of NIR Instrument Calibration
VIEW SUMMARY | VIEW METHOD
39-10.01 Near-Infrared Reflectance Method for Protein Determination in Small Grains
VIEW SUMMARY | VIEW METHOD
39-11.01 Near-Infrared Reflectance Method for Protein Determination in Wheat Flour
VIEW SUMMARY | VIEW METHOD
39-20.01 Near-Infrared Reflectance Method for Protein and Oil Determination in Soybeans
VIEW SUMMARY | VIEW METHOD
39-21.01 Near-Infrared Reflectance Method for Whole-Grain Analysis in Soybeans
VIEW SUMMARY | VIEW METHOD
39-25.01 Near-Infrared Reflectance Method for Protein Content in Whole-Grain Wheat
VIEW SUMMARY | VIEW METHOD
39-70.02 Near-Infrared Reflectance Method for Hardness Determination in Wheat
VIEW SUMMARY | VIEW METHOD

40 Inorganic Constituents

40-10.01 Aluminum—Qualitative Method
VIEW SUMMARY | VIEW METHOD
40-15.01 Ammonia—Quantitative Method
VIEW SUMMARY | VIEW METHOD
40-16.01 Ammonium Salts—Qualitative Method
VIEW SUMMARY | VIEW METHOD
40-18.01 Ammonium Salts—Quantitative Method
VIEW SUMMARY | VIEW METHOD
40-20.01 Calcium in Bread and Flour
VIEW SUMMARY | VIEW METHOD
40-21.01 Calcium in Feedstuffs
VIEW SUMMARY | VIEW METHOD
40-26.01 Calcium in Mineral Feeds
VIEW SUMMARY | VIEW METHOD
40-30.01 Chlorides in Ash as Sodium Chloride—Gravimetric Method
VIEW SUMMARY | VIEW METHOD
40-31.01 Chlorides in Ash as Sodium Chloride—Volumetric Method
VIEW SUMMARY | VIEW METHOD
40-33.01 Chlorides in Yeast Foods—Quantitative Method
VIEW SUMMARY | VIEW METHOD
40-35.01 Iodine Determination
VIEW SUMMARY | VIEW METHOD
40-40.01 Iron—Qualitative Method
VIEW SUMMARY | VIEW METHOD
40-41.03 Iron—Spectrophotometric Method
VIEW SUMMARY | VIEW METHOD
40-45.01 Acid-Soluble Manganese
VIEW SUMMARY | VIEW METHOD
40-50-02 Sample Preparation for Phosphate Determination in Flour Improvers
VIEW SUMMARY | VIEW METHOD
40-56.01 Phosphorus—Modified Fiske-Subbarow Colorimetric Method
VIEW SUMMARY | VIEW METHOD
40-57.01 Phosphorus—Gravimetric Method
VIEW SUMMARY | VIEW METHOD
40-58.01 Phosphorus—Volumetric Method
VIEW SUMMARY | VIEW METHOD
40-61.02 Salt, Calculated from Soluble Chlorides
VIEW SUMMARY | VIEW METHOD
40-66.01 Sulfates—Gravimetric Method
VIEW SUMMARY | VIEW METHOD
40-70.01 Elements by Atomic Absorption Spectrophotometry
VIEW SUMMARY | VIEW METHOD
40-71-01 Sodium and Potassium by Atomic Absorption Spectrophotometry
VIEW SUMMARY | VIEW METHOD
40-75.01 Determination of Minerals by Inductively Coupled Plasma Spectroscopy
VIEW SUMMARY | VIEW METHOD

42 Microorganisms

42-10.01 Microorganisms—Sampling Procedure
VIEW SUMMARY | VIEW METHOD
42-11.01 Aerobic Plate Count
VIEW SUMMARY | VIEW METHOD
42-15.01 Coliform—E. coli
VIEW SUMMARY | VIEW METHOD
42-17.02 Clostridium perfringens Enumeration
VIEW SUMMARY | VIEW METHOD
42-20.01 Rope Spore Count
VIEW SUMMARY | VIEW METHOD
42-25.03 Salmonella Bacteria
VIEW SUMMARY | VIEW METHOD
42-30.03 Enumeration of Staphylococcus aureus
VIEW SUMMARY | VIEW METHOD
42-35.01 Enterococci
VIEW SUMMARY | VIEW METHOD
42-40.01 Thermophilic Spore Counts (Total Aerobic, Flat-Sour, H2S, Non-H2S Anaerobic)
VIEW SUMMARY | VIEW METHOD
42-45.01 Thermophilic and Psychrotrophic Bacteria
VIEW SUMMARY | VIEW METHOD
42-50.01 Mold and Yeasts Counts
VIEW SUMMARY | VIEW METHOD
42-56.01 Ergot—Ether-Bicarbonate Method
VIEW SUMMARY | VIEW METHOD
42-70.01 Smut—Microscopic Method
VIEW SUMMARY | VIEW METHOD
42-71.01 Smut—Sedimentation Method
VIEW SUMMARY | VIEW METHOD

44 Moisture

44-01.01 Calculation of Percent Moisture
VIEW SUMMARY | VIEW METHOD
44-11.01 Moisture—Dielectric Meter Method
VIEW SUMMARY | VIEW METHOD
44-15.02 Moisture—Air-Oven Methods
VIEW SUMMARY | VIEW METHOD
44-16.01 Moisture—Air-Oven (Aluminum-Plate) Method
VIEW SUMMARY | VIEW METHOD
44-17.01 Moisture—Air-Oven Method (Pulses)
VIEW SUMMARY | VIEW METHOD
44-19.01 Moisture—Air-Oven Method, Drying at 135°
VIEW SUMMARY | VIEW METHOD
44-20.01 Moisture—ASBC Air-Oven Method
VIEW SUMMARY | VIEW METHOD
44-30.01 Moisture and Volatile Matter in Fats and Shortenings
VIEW SUMMARY | VIEW METHOD
44-31.01 Moisture and Volatile Matter in Soy Flours
VIEW SUMMARY | VIEW METHOD
44-40.01 Moisture—Modified Vacuum-Oven Method
VIEW SUMMARY | VIEW METHOD
44-51.01 Moisture—By Distillation with Toluene, for Fats and Shortenings
VIEW SUMMARY | VIEW METHOD
44-60.01 Moisture—Drying on Quartz Sand
VIEW SUMMARY | VIEW METHOD

45 Mycotoxins

45-01.01 Sampling Grain for Mycotoxins
VIEW SUMMARY | VIEW METHOD
45-05.01 Aflatoxin—Thin-Layer Chromatography Method
VIEW SUMMARY | VIEW METHOD
45-14.01 Aflatoxin—Rapid Screening Method
VIEW SUMMARY | VIEW METHOD
45-15.01 Aflatoxin—Presumptive Test
VIEW SUMMARY | VIEW METHOD
45-16.01 Aflatoxin—Liquid Chromatography Method
VIEW SUMMARY | VIEW METHOD
45-20.01 Zearalenone—Thin-Layer Chromatography Method
VIEW SUMMARY | VIEW METHOD
45-21.01 Zearalenone and alpha-Zearalenol in Corn—HPLC Method
VIEW SUMMARY | VIEW METHOD
45-25.01 Identification of Aflatoxin on TLC Plates
VIEW SUMMARY | VIEW METHOD
45-41.01 Deoxynivalenol in Wheat—TLC Method
VIEW SUMMARY | VIEW METHOD
45-51.01 Fumonisins B1, B2, and B3 in Corn—Liquid Chromatographic Method
VIEW SUMMARY | VIEW METHOD

46 Nitrogen

46-09.01 Crude Protein—Automated Colorimetric Method
VIEW SUMMARY | VIEW METHOD
46-10.01 Crude Protein—Improved Kjeldahl Method (ARCHIVED)
VIEW SUMMARY | VIEW METHOD
46-11.02 Crude Protein—Improved Kjeldahl Method, Copper Catalyst Modification
VIEW SUMMARY | VIEW METHOD
46-12.01 Crude Protein—Kjeldahl Method, Boric Acid Modification
VIEW SUMMARY | VIEW METHOD
46-13.01 Crude Protein—Micro-Kjeldahl Method
VIEW SUMMARY | VIEW METHOD
46-14.03 Crude Protein—Udy Dye Method
VIEW SUMMARY | VIEW METHOD
46-15.01 Crude Protein—5-Minute Biuret Method for Wheat and Other Grains
VIEW SUMMARY | VIEW METHOD
46-16.01 Crude Protein—Improved Kjeldahl Method, Copper-Titanium Dioxide Catalyst Modification
VIEW SUMMARY | VIEW METHOD
46-18.01 Crude Protein, Calculated from Percentage of Total Nitrogen, in Feeds and Feedstuffs
VIEW SUMMARY | VIEW METHOD
46-19.01 Crude Protein, Calculated from Percentage of Total Nitrogen, in Wheat and Flour
VIEW SUMMARY | VIEW METHOD
46-23.01 Nitrogen Solubility Index
VIEW SUMMARY | VIEW METHOD
46-24.01 Protein Dispersibility Index
VIEW SUMMARY | VIEW METHOD
46-30.01 Crude Protein—Combustion Method
VIEW SUMMARY | VIEW METHOD
46-50.01 Urea and Ammoniacal Nitrogen
VIEW SUMMARY | VIEW METHOD

48 Oxidizing, Bleaching, and Maturing Agents

48-08.01 Benzoyl Peroxide—Quantitative Method
VIEW SUMMARY | VIEW METHOD
48-42.01 Quantitative Method for Bromates
VIEW SUMMARY | VIEW METHOD
48-62.01 Ammonium Persulfate—Quantitative Method
VIEW SUMMARY | VIEW METHOD
48-71.02 Azodicarbonamide in Premix
VIEW SUMMARY | VIEW METHOD

54 Physical Dough Tests

54-10.01 Extensigraph Method, General
VIEW SUMMARY | VIEW METHOD
54-21.02 Rheological Behavior of Flour by Farinograph: Constant Flour Weight Procedure
VIEW SUMMARY | VIEW METHOD
54-22.01 Rheological Behavior of Flour by Farinograph: Constant Dough Weight Procedure
VIEW SUMMARY | VIEW METHOD
54-28.02 Farinograph Table for Constant Dough Weight Method Only
VIEW SUMMARY | VIEW METHOD
54-29.01 Approximate Corrections for Changing As-Is Farinograph Absorption to 14.0% Moisture Basis, for Constant Dough Weight Method Only
VIEW SUMMARY | VIEW METHOD
54-30.02 Alveograph Method for Soft and Hard Wheat Flour
VIEW SUMMARY | VIEW METHOD
54-40.02 Mixograph Method
VIEW SUMMARY | VIEW METHOD
54-50.01 Determination of the Water Absorption Capacity of Flours and of Physical Properties of Wheat Flour Doughs, Using the Consistograph
VIEW SUMMARY | VIEW METHOD
54-60.01 Determination of Rheological Behavior as a Function of Mixing and Temperature Increase in Wheat Flour and Whole Wheat Meal by Mixolab
VIEW SUMMARY | VIEW METHOD
54-70.01 High-Speed Mixing Rheology of Wheat Flour Using the doughLAB
VIEW SUMMARY | VIEW METHOD

55 Physical Tests

55-10.01 Test Weight per Bushel
VIEW SUMMARY | VIEW METHOD
55-20.01 Corn Breakage Susceptibility
VIEW SUMMARY | VIEW METHOD
55-30.01 Particle Size Index for Wheat Hardness
VIEW SUMMARY | VIEW METHOD
55-31.01 Single-Kernel Characterization System for Wheat Kernel Texture
VIEW SUMMARY | VIEW METHOD
55-40.01 Particle Size of Wheat Flour by Laser Instrument
VIEW SUMMARY | VIEW METHOD
55-50.01 Specific Volume
VIEW SUMMARY | VIEW METHOD
55-60.01 Guideline for Determination of Particle Size Distribution
VIEW SUMMARY | VIEW METHOD
55-99.01 Glossary—Barley
VIEW SUMMARY | VIEW METHOD

56 Physicochemical Tests

56-10.02 Alkaline Water Retention Capacity
VIEW SUMMARY | VIEW METHOD
56-11.02 Solvent Retention Capacity Profile
VIEW SUMMARY | VIEW METHOD
56-20.01 Hydration Capacity of Pregelatinized Cereal Products
VIEW SUMMARY | VIEW METHOD
56-21.01 Flour Swelling Volume
VIEW SUMMARY | VIEW METHOD
56-30.01 Water Hydration Capacity of Protein Materials
VIEW SUMMARY | VIEW METHOD
56-35.01 Method for Determining Water Hydration Capacity and Percentage of Unhydrated Seeds of Pulses
VIEW SUMMARY | VIEW METHOD
56-36.01 Firmness of Cooked Pulses
VIEW SUMMARY | VIEW METHOD
56-40.01 Water Hydration (Absorption) of Rolled Oats
VIEW SUMMARY | VIEW METHOD
56-50.01 Pelshenke Test (Wheat-Meal Fermentation Time Test)
VIEW SUMMARY | VIEW METHOD
56-60.01 Sedimentation Test for Flour
VIEW SUMMARY | VIEW METHOD
56-61.02 Sedimentation Test for Wheat
VIEW SUMMARY | VIEW METHOD
56-62.01 Modified Sedimentation Test for Wheat
VIEW SUMMARY | VIEW METHOD
56-63.01 Micro Sedimentation Test for Wheat
VIEW SUMMARY | VIEW METHOD
56-70.01 Sodium Dodecyl Sulfate Sedimentation Test for Durum Wheat
VIEW SUMMARY | VIEW METHOD
56-81.03 Determination of Falling Number
VIEW SUMMARY | VIEW METHOD
56-99.01 Glossary—Grain and Flour
VIEW SUMMARY | VIEW METHOD

58 Special Properties of Fats, Oils, and Shortenings

58-10.01 Cloud Point
VIEW SUMMARY | VIEW METHOD
58-11.01 Cold Test
VIEW SUMMARY | VIEW METHOD
58-12.01 Determination of Oil Color
VIEW SUMMARY | VIEW METHOD
58-13.01 Determination of Congeal Point
VIEW SUMMARY | VIEW METHOD
58-14.01 Consistency—Penetration Method
VIEW SUMMARY | VIEW METHOD
58-15.01 Determination of Free Fatty Acids
VIEW SUMMARY | VIEW METHOD
58-16.01 Determination of Peroxide Value—Acetic Acid-Chloroform Method
VIEW SUMMARY | VIEW METHOD
58-17.01 Preparation of Methyl Esters of Long-Chain Fatty Acids
VIEW SUMMARY | VIEW METHOD
58-18.01 Fatty Acid Composition by Gas Chromatography
VIEW SUMMARY | VIEW METHOD
58-19.01 Total, Saturated, Unsaturated, and Monounsaturated Fats in Cereal Products by Acid Hydrolysis and Capillary Gas Chromatography
VIEW SUMMARY | VIEW METHOD
58-20.02 Refractive Index
VIEW SUMMARY | VIEW METHOD
58-25.01 Solid Fat Index—Dilatometric Method
VIEW SUMMARY | VIEW METHOD
58-30.02 Iodine Value of Fats and Oils—Cyclohexane-Acetic Acid Method
VIEW SUMMARY | VIEW METHOD
58-35.01 Acetone-Insoluble Lecithin
VIEW SUMMARY | VIEW METHOD
58-39.01 Dropping Point—Automatic Determination of Melting Point in Fats
VIEW SUMMARY | VIEW METHOD
58-40.01 Melting Point—Capillary Method
VIEW SUMMARY | VIEW METHOD
58-45.01 Monoglycerides and Free Glycerol
VIEW SUMMARY | VIEW METHOD
58-50.01 Saponification Value
VIEW SUMMARY | VIEW METHOD
58-53.01 Slip Melting Point
VIEW SUMMARY | VIEW METHOD
58-54.02 Oil Stability Index
VIEW SUMMARY | VIEW METHOD
58-82.01 Smoke, Flash, and Fire Points
VIEW SUMMARY | VIEW METHOD
58-99.01 Glossary—Lipids
VIEW SUMMARY | VIEW METHOD

61 Rice

61-01.01 Amylograph Method for Milled Rice
VIEW SUMMARY | VIEW METHOD
61-02.01 Determination of the Pasting Properties of Rice with the Rapid Visco Analyser
VIEW SUMMARY | VIEW METHOD
61-03.01 Amylose Content of Milled Rice
VIEW SUMMARY | VIEW METHOD
61-99.01 Glossary—Rice
VIEW SUMMARY | VIEW METHOD

62 Preparation of Sample

62-05.01 Preparation of Sample: Bread
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62-20.02 Preparation of Sample: Semolina and Feedstuffs
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62-25.01 Preparation of Sample: Fruit and Fruit Products
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62-40.01 Preparation of Sample: Dried Pasta and Noodle Products
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62-50.01 Preparation of Sample: Malt
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64 Sampling

64-40.01 Sampling of Fats and Shortenings
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64-50.01 Sampling of Feeds and Feedstuffs
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64-60.01 Sampling of Flour, Grain Products, and Feed Products in Sacks
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64-70.02 Manual Sampling of Wheat and Other Whole Grains
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64-71.01 Mechanical Sampling of Dry, Free-Flowing Granular Material
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66 Semolina, Pasta, and Noodle Quality

66-20.01 Determination of Granularity of Semolina and Farina: Sieving Method
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66-41.01 Macro Scale Pasta Processing
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66-42.01 Micro Scale Pasta Processing
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66-50.01 Pasta and Noodle Cooking Quality—Firmness
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66-60.01 Guidelines for Making and Cooking Japanese Udon Noodles
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70 Solutions

70-15.01 Preparation of Buffer Solutions
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70-20.02 Preparation and Standardization of Hydrochloric Acid Solution
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70-25.01 Preparation of Indicator Solutions
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70-40.01 Preparation and Standardization of Ammonium and Potassium Thiocyanate Solutions
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70-50.02 Preparation and Standardization of Potassium Permanganate Solution
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70-60.01 Preparation and Standardization of Silver Nitrate Solution
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70-70.01 Preparation and Standardization of Sodium or Potassium Hydroxide Solution
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70-75.01 Preparation and Standardization of Sodium Thiosulfate Solution
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70-80.01 Preparation and Standardization of Sulfuric Acid Solution
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74 Staleness/Texture

74-09.01 Measurement of Bread Firmness by Universal Testing Machine
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74-10.02 Measurement of Bread Firmness—Compression Test
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74-30.01 Staleness of Bread—Sensory Perception Test
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76 Starch

76-11.01 Starch—Glucoamylase Method with Subsequent Measurement of Glucose with Glucose Oxidase
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76-13.01 Total Starch Assay Procedure (Megazyme Amyloglucosidase/alpha-Amylase Method)
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76-21.01 General Pasting Method for Wheat or Rye Flour of Starch Using the Rapid Visco Analyser
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76-22.01 Pasting Properties of Oat—Rapid Viscosity Analysis
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76-30.02 Determination of Damaged Starch
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76-31.01 Determination of Damaged Starch—Spectrophotometric Method
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76-33.01 Damaged Starch -- Amperometric Method by SDmatic
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78 Statistical Principles

78-40.01 Definitions of Statistical Terms
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78-60.01 Statistical Evaluation of Test Methods—Estimation of Variance in Analytical Tests
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80 Sugars

80-04.01 Determination of Simple Sugars in Cereal Products—HPLC Method
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80-05.01 Determination of Saccharides by Liquid Chromatography
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80-10.01 Determination of Glucose in Sugar Mixtures—Glucose Oxidase Method
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80-50.01 Determination of Sucrose
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80-51.01 Solids in Syrups—Refractometer Method
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80-53.01 Solids in Syrups—Spindle Method
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80-60.01 Determination of Reducing and Nonreducing Sugars
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80-68.01 Determination of Reducing Sugars—Schoorl Method
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82 Tables

82-20.01 Notes on of Use of Tables 82-21, 82-22, 82-23, and 82-24
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82-21.01 Table: Conversion of Farinograph Absorption to 14.0% Moisture Basis (Constant Weight Method Only)
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82-22.01 Table: Correction of Analytical Values to 14.0% Moisture Basis
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82-23.01 Table: Flour Weight to Give 100 g at 14.0% Moisture Content
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82-24.01 Table: Multiplication Factors to Correct Weights to 14.0% Moisture Basis
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86 Vitamins

86-01.02 Vitamin A—Ultraviolet Absorption Method
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86-02.01 Vitamin A—Carr-Price Method
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86-03.01 Vitamin A in Enriched Flour
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86-05.01 Vitamin A and Carotene
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86-06.01 Analysis of Vitamins A and E by High-Performance Liquid Chromatography
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86-10.01 Ascorbic Acid—Indophenol-Xylene Extraction Method
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86-31.01 Vitamin B6 Complex—Microbiological Method
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86-40.01 Vitamin B12—Microbiological Method
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86-45.01 Choline
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86-47.01 Total Folate in Cereal Products—Microbiological Assay Using Trienzyme Extraction
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86-49.01 Niacin in Enrichment Concentrates
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86-50.02 Niacin and Niacinamide in Cereal Products
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86-51.01 Niacin—Microbiological Method
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86-70.01 Riboflavin—Fluorometric Method
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86-72.01 Riboflavin—Microbiological Method
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86-80.01 Thiamine—Thiochrome Method
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86-90.01 B-Vitamins in Vitamin Concentrates by HPLC
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89 Yeast

89-01.01 Yeast Activity, Gas Production
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