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Advancing Grain Science Worldwide		 AACC International Approved Methods - AACC Method 02-52.01. Hydrogen-Ion Activity (pH) -- Electrometric Method

AACC International Approved Methods

Acidity

AACC Method 02-52.01
Hydrogen-Ion Activity (pH) -- Electrometric Method

VIEW METHOD

Objective
To determine the hydrogen ion activity (pH) of flour and some bread, cracker, cake, and pastry products that do not release gasses that may change pH, upon suspension in water. The method is not applicable to dough.