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 |