Table of Contents
AACC International Approved Methods
Table of Contents
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02-01A Fat Acidity—General Method
02-02A Fat Acidity—Rapid Method, for Small Grains
02-03A Fat Acidity—Rapid Method, for Corn
02-04A Fat Acidity—Colorimetric Method
04-10 Phosphoric Acid—Qualitative Method
04-11 Phosphoric Acid—Quantitative Method
04-14 Sulfuric Acid—Quantitative Method
04-20 Acetic, Butyric, and Lactic Acids in Rye Flour
04-22 Citric and Isocitric Acids
07-01 Measurement of Acid-Stable Amino Acids
08-02 Ash—Rapid (Magnesium Acetate) Method
08-03 Ash—Rapid (2-Hour, 600°) Method
08-11 Ash in Dry Milk Products
08-12 Ash in Farina and Semolina
08-14 Ash in Molasses, Sugars, and Syrups
08-21 Prediction of Ash Content in Wheat Flour—Near-Infrared Method
10-05 Guidelines for Measurement of Volume by Rapeseed Displacement
10-09 Basic Straight-Dough Bread-Baking Method—Long Fermentation
10-10B Optimized Straight-Dough Bread-Baking Method
10-11 Baking Quality of Bread Flour—Sponge-Dough, Pound-Loaf Method
10-13A Guidelines for Testing a Variety of Products
10-15 Baking Quality of Angel-Cake Flour
10-31B Baking Quality of Biscuit Flour
10-50D Baking Quality of Cookie Flour
10-52 Baking Quality of Cookie Flour—Micro Method
10-53 Baking Quality of Cookie Flour—Macro Wire-Cut Formulation
10-54 Baking Quality of Cookie Flour—Micro Wire-Cut Formulation
11-10 Bt Cry1Ab-Modified Corn in Corn Flour—ELISA Method
11-20 StarLink Corn in Corn Flour and Corn Meal—ELISA Method
11-21 ELISA Method for StarLink Corn in Corn Flour and Corn Meal
12-10 Residual Carbon Dioxide in Baking Powder
12-20 Total (Gasometric) Carbon Dioxide in Baking Powder
12-21 Total Carbon Dioxide in Prepared Mixes and Self-Rising Flours
12-29 Table: Correction Factors for Gasometric Determination of Carbon Dioxide
14-10 Pekar Color Test (Slick Test)
14-22 Color of Pasta—Reflectance Colorimeter Method
20-01 Egg Solids—Digitonin Cholesterol Method
22-02 Measurement of alpha-Amylase in Plant and Microbial Materials Using the Ceralpha Method
22-05 Measurement of alpha-Amylase in Cereal Grains and Flours—Amylazyme Method
22-08 Measurement of alpha-Amylase Activity with the Rapid Visco Analyser
22-10 Measurement of alpha-Amylase Activity with the Amylograph
22-11 Measurement of Gassing Power by the Pressuremeter Method
22-14 Measurement of Gassing Power by Volumetric Method
22-15 Measurement of Diastatic Activity of Flour or Semolina
22-40 Measurement of Trypsin Inhibitor Activity of Soy Products—Spectrophotometric Method
22-62 Measurement of Proteolytic Activity—Spectrophotometric Method
22-80 Qualitative Test for Peroxidase in Oat Products
22-85 Measurement of Polyphenol Oxidase in Wheat Kernels (L-DOPA Substrate)
26-10A Experimental Milling: Introduction, Equipment, Sample Preparation, and Tempering
26-21A Experimental Milling—Bühler Method for Hard Wheat
26-22 Experimental Milling—Batch Method for Hard Wheat
26-30A Experimental Milling—Bühler Method for Soft Wheat Short-Extraction Flour
26-31 Experimental Milling—Bühler Method for Soft Wheat Straight-Grade Flour
26-32 Experimental Milling—Batch Method for Soft Wheat
26-41 Experimental Milling—Bühler Method for Durum Wheat
26-42 Experimental Milling—Batch Method for Durum Wheat
28-01 Apparatus or Materials for Extraneous Matter Methods
28-02 Reagents for Extraneous Matter Methods
28-03A Special Techniques for Extraneous Matter Methods
28-06 Cinder and Sand Particles in Farina—Counting Method
28-07 Cinder and Sand Particles in Farina—Gravimetric Method
28-10A Macroscopic Examination of External Contamination in Whole Grains
28-19 External Filth and Internal Insect Infestation in Whole Corn
28-20A Microscopic Examination of External Contamination in Whole Grains
28-21A X-Ray Examination for Internal Insect Infestation
28-22A Cracking-Flotation Test for Internal Insects in Whole Grains
28-30A Macroscopic Examination of Materials Hard to Hydrate
28-31A Pancreatin Sieving Method, for Insect and Rodent Filth in Materials Hard to Hydrate
28-32A Sieving Method, for Materials Hard to Hydrate
28-33A Pancreatin Nonsieving Method for Insect and Rodent Filth in Materials Easy to Hydrate
28-40 Acid Hydrolysis Method for Insect Fragments and Rodent Hairs—Wheat-Soy Blend
28-43 Glass Plate Method, for Insect Excreta
28-44 Iodine Method, for Insect Eggs in Flour
28-50 Decantation Method, for Rodent Excreta
28-51A Flotation Method, for Insect and Rodent Filth
28-60A Tween-Versene Method, for Insect Fragments and Rodent Hairs in Rye Flour
28-70 Defatting-Digestion Method, for Insect Fragments and Rodent Hairs
28-75A Sieving Method, for Light Filth in Starch
28-80 Flotation Method, for Insect and Rodent Filth in Popped Popcorn
28-85 Ultraviolet Light Examination, for Rodent Urine
28-86 Xanthydrol Test, for Urea
28-87 Urease-Bromthymol Blue Test Paper, for Urea
30-10 Crude Fat in Flour, Bread, and Baked Cereal Products Not Containing Fruit
30-14 Crude Fat in Baked Pet Food
30-16 Crude Fat in Dry Milk Products
30-18 Crude Fat in Egg Yolk by Acid Hydrolysis
30-20 Crude Fat in Grain and Stock Feeds
30-25 Crude Fat in Wheat, Corn, and Soy Flour, Feeds, and Mixed Feeds
32-06 Total Dietary Fiber—Rapid Gravimetric Method
32-07 Soluble, Insoluble, and Total Dietary Fiber in Foods and Food Products
32-10 Crude Fiber in Flours, Feeds, and Feedstuffs
32-21 Insoluble and Soluble Dietary Fiber in Oat Products—Enzymatic-Gravimetric Method
32-22 beta-Glucan in Oat Fractions and Unsweetened Oat Cereals
32-23 beta-Glucan Content of Barley and Oats—Rapid Enzymatic Procedure
32-28 Polydextrose in Foods by Ion Chromatography
32-31 Fructans in Foods and Food Products—Ion Exchange Chromatographic Method
32-32 Measurement of Total Fructan in Foods by an Enzymatic/Spectrophotometric Method
32-40 Resistant Starch in Starch Samples and Plant Materials
38-10 Gluten—Hand Washing Method
38-12A Wet Gluten, Dry Gluten, Water-Binding Capacity, and Gluten Index
39-00 Near-Infrared Methods—Guidelines for Model Development and Maintenance
39-10 Near-Infrared Reflectance Method for Protein Determination in Small Grains
39-11 Near-Infrared Reflectance Method for Protein Determination in Wheat Flour
39-20 Near-Infrared Reflectance Method for Protein and Oil Determination in Soybeans
39-21 Near-Infrared Reflectance Method for Whole-Grain Analysis in Soybeans
39-25 Near-Infrared Reflectance Method for Protein Content in Whole-Grain Wheat
39-70A Near-Infrared Reflectance Method for Hardness Determination in Wheat
40-10 Aluminum—Qualitative Method
40-15 Ammonia—Quantitative Method
40-16 Ammonium Salts—Qualitative Method
40-18 Ammonium Salts—Quantitative Method
40-20 Calcium in Bread and Flour
40-26 Calcium in Mineral Feeds
40-30 Chlorides in Ash as Sodium Chloride—Gravimetric Method
40-31 Chlorides in Ash as Sodium Chloride—Volumetric Method
40-33 Chlorides in Yeast Foods—Quantitative Method
40-41B Iron—Spectrophotometric Method
40-50A Sample Preparation for Phosphate Determination in Flour Improvers
40-56 Phosphorus—Modified Fiske-Subbarow Colorimetric Method
40-57 Phosphorus—Gravimetric Method
40-58 Phosphorus—Volumetric Method
40-61A Salt, Calculated from Soluble Chlorides
40-66 Sulfates—Gravimetric Method
40-70 Elements by Atomic Absorption Spectrophotometry
40-71 Sodium and Potassium by Atomic Absorption Spectrophotometry
40-75 Determination of Minerals by Inductively Coupled Plasma Spectroscopy
42-10 Microorganisms—Sampling Procedure
42-17A Clostridium perfringens Enumeration
42-30B Enumeration of Staphylococcus aureus
42-40 Thermophilic Spore Counts (Total Aerobic, Flat-Sour, H2S, Non-H2S Anaerobic)
42-45 Thermophilic and Psychrotrophic Bacteria
44-01 Calculation of Percent Moisture
44-11 Moisture—Dielectric Meter Method
44-15A Moisture—Air-Oven Methods
44-16 Moisture—Air-Oven (Aluminum-Plate) Method
44-17 Moisture—Air-Oven Method (Pulses)
44-19 Moisture—Air-Oven Method, Drying at 135°
44-20 Moisture—ASBC Air-Oven Method
44-30 Moisture and Volatile Matter in Fats and Shortenings
44-31 Moisture and Volatile Matter in Soy Flours
44-40 Moisture—Modified Vacuum-Oven Method
44-51 Moisture—By Distillation with Toluene, for Fats and Shortenings
45-01 Sampling Grain for Mycotoxins
45-05 Aflatoxin—Thin-Layer Chromatography Method
45-14 Aflatoxin—Rapid Screening Method
45-15 Aflatoxin—Presumptive Test
45-16 Aflatoxin—Liquid Chromatography Method
45-20 Zearalenone—Thin-Layer Chromatography Method
45-21 Zearalenone and alpha-Zearalenol in Corn—HPLC Method
45-25 Identification of Aflatoxin on TLC Plates
45-41 Deoxynivalenol in Wheat—TLC Method
45-51 Fumonisins B1, B2, and B3 in Corn—Liquid Chromatographic Method
46-09 Crude Protein—Automated Colorimetric Method
46-10 Crude Protein—Improved Kjeldahl Method
46-11A Crude Protein—Improved Kjeldahl Method, Copper Catalyst Modification
46-12 Crude Protein—Kjeldahl Method, Boric Acid Modification
46-13 Crude Protein—Micro-Kjeldahl Method
46-14B Crude Protein—Udy Dye Method
46-15 Crude Protein—5-Minute Biuret Method for Wheat and Other Grains
46-16 Crude Protein—Improved Kjeldahl Method, Copper-Titanium Dioxide Catalyst Modification
46-18 Crude Protein, Calculated from Percentage of Total Nitrogen, in Feeds and Feedstuffs
46-19 Crude Protein, Calculated from Percentage of Total Nitrogen, in Wheat and Flour
46-23 Nitrogen Solubility Index
46-24 Protein Dispersibility Index
48 Oxidizing, Bleaching, and Maturing Agents
48-08 Benzoyl Peroxide—Quantitative Method
48-42 Quantitative Method for Bromates
54-10 Extensigraph Method, General
54-21 Farinograph Method for Flour
54-28A Farinograph Table for Constant Dough Weight Method Only
55-20 Corn Breakage Susceptibility
55-30 Particle Size Index for Wheat Hardness
55-31 Single-Kernel Characterization System for Wheat Kernel Texture
56-10 Alkaline Water Retention Capacity
56-11 Solvent Retention Capacity Profile
56-20 Hydration Capacity of Pregelatinized Cereal Products
56-30 Water Hydration Capacity of Protein Materials
56-35 Method for Determining Water Hydration Capacity and Percentage of Unhydrated Seeds of Pulses
56-40 Water Hydration (Absorption) of Rolled Oats
56-50 Pelshenke Test (Wheat-Meal Fermentation Time Test)
56-60 Sedimentation Test for Flour
56-61A Sedimentation Test for Wheat
56-62 Modified Sedimentation Test for Wheat
56-63 Micro Sedimentation Test for Wheat
56-70 Sodium Dodecyl Sulfate Sedimentation Test for Durum Wheat
58 Special Properties of Fats, Oils, and Shortenings
58-12 Determination of Oil Color
58-13 Determination of Congeal Point
58-14 Consistency—Penetration Method
58-15 Determination of Free Fatty Acids
58-16 Determination of Peroxide Value—Acetic Acid-Chloroform Method
58-17 Preparation of Methyl Esters of Long-Chain Fatty Acids
58-18 Fatty Acid Composition by Gas Chromatography
58-25 Solid Fat Index—Dilatometric Method
58-30A Iodine Value of Fats and Oils—Cyclohexane-Acetic Acid Method
58-35 Acetone-Insoluble Lecithin
58-39 Dropping Point—Automatic Determination of Melting Point in Fats
58-40 Melting Point—Capillary Method
58-45 Monoglycerides and Free Glycerol
61-01 Amylograph Method for Milled Rice
61-02 Determination of the Pasting Properties of Rice with the Rapid Visco Analyser
62-05 Preparation of Sample: Bread
62-20A Preparation of Sample: Semolina and Feedstuffs
62-25 Preparation of Sample: Fruit and Fruit Products
62-40 Preparation of Sample: Dried Pasta and Noodle Products
64-40 Sampling of Fats and Shortenings
64-50 Sampling of Feeds and Feedstuffs
64-60 Sampling of Flour, Grain Products, and Feed Products in Sacks
64-70A Manual Sampling of Wheat and Other Whole Grains
64-71 Mechanical Sampling of Dry, Free-Flowing Granular Material
66 Semolina, Pasta, and Noodle Quality
66-20 Determination of Granularity of Semolina and Farina: Sieving Method
66-41 Macro Scale Pasta Processing
70-15 Preparation of Buffer Solutions
70-20A Preparation and Standardization of Hydrochloric Acid Solution
70-25 Preparation of Indicator Solutions
70-40 Preparation and Standardization of Ammonium and Potassium Thiocyanate Solutions
70-50A Preparation and Standardization of Potassium Permanganate Solution
70-60 Preparation and Standardization of Silver Nitrate Solution
70-70 Preparation and Standardization of Sodium or Potassium Hydroxide Solution
70-75 Preparation and Standardization of Sodium Thiosulfate Solution
70-80 Preparation and Standardization of Sulfuric Acid Solution
74-09 Measurement of Bread Firmness by Universal Testing Machine
76-11 Starch—Glucoamylase Method with Subsequent Measurement of Glucose with Glucose Oxidase
76-13 Total Starch Assay Procedure (Megazyme Amyloglucosidase/alpha-Amylase Method)
76-21 General Pasting Method for Wheat or Rye Flour of Starch Using the Rapid Visco Analyser
76-22 Pasting Properties of Oat—Rapid Viscosity Analysis
76-30A Determination of Damaged Starch
76-31 Determination of Damaged Starch—Spectrophotometric Method
78-40 Definitions of Statistical Terms
78-60 Statistical Evaluation of Test Methods—Estimation of Variance in Analytical Tests
80-04 Determination of Simple Sugars in Cereal Products—HPLC Method
80-05 Determination of Saccharides by Liquid Chromatography
80-10 Determination of Glucose in Sugar Mixtures—Glucose Oxidase Method
80-50 Determination of Sucrose
80-51 Solids in Syrups—Refractometer Method
80-53 Solids in Syrups—Spindle Method
82-20 Notes on of Use of Tables 82-21, 82-22, 82-23, and 82-24
82-22 Table: Correction of Analytical Values to 14.0% Moisture Basis
82-23 Table: Flour Weight to Give 100 g at 14.0% Moisture Content
82-24 Table: Multiplication Factors to Correct Weights to 14.0% Moisture Basis
86-01A Vitamin A—Ultraviolet Absorption Method
86-02 Vitamin A—Carr-Price Method
86-03 Vitamin A in Enriched Flour
86-06 Analysis of Vitamins A and E by High-Performance Liquid Chromatography
86-10 Ascorbic Acid—Indophenol-Xylene Extraction Method
86-31 Vitamin B6 Complex—Microbiological Method
86-40 Vitamin B12—Microbiological Method
86-47 Total Folate in Cereal Products—Microbiological Assay Using Trienzyme Extraction
86-49 Niacin in Enrichment Concentrates
86-50A Niacin and Niacinamide in Cereal Products
86-51 Niacin—Microbiological Method
86-70 Riboflavin—Fluorometric Method
86-72 Riboflavin—Microbiological Method