AACC Approved Methods

Table of Contents

02 Acidity02-01A 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

02-31 Titratable Acidity

02-32A Neutralizing Value of Acid-Reacting Materials

02-52 Hydrogen-Ion Activity (pH)—ElectrometricMethod

04 Acids04-10 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

04-21 Benzoic Acid

04-22 Citric and Isocitric Acids

04-27 Tartaric Acid—Quantitative Method

04-28 Free or Combined Tartaric Acid—QualitativeMethod

06 Admixture of Flours06-10 Admixture of Rye and Wheat Flours

06-11 Soy Flour

07 Amino Acids07-01 Measurement of Acid-Stable Amino Acids

07-11 Measurement of Sulfur Amino Acids

07-20 Measurement of Tryptophan—Alkaline Hydrolysis

08 Total Ash08-01 Ash—Basic Method

08-02 Ash—Rapid (Magnesium Acetate) Method

08-03 Ash—Rapid (2-Hour, 600°) Method

08-10 Ash in Cacao Products

08-11 Ash in Dry Milk Products

08-12 Ash in Farina and Semolina

08-14 Ash in Molasses, Sugars, and Syrups

08-16 Ash in Soy Flour

08-17 Ash in Starch

08-18 Ash in Yeast Foods

10 Baking Quality10-09 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

10-15 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-CutFormulation

10-54 Baking Quality of Cookie Flour—Micro Wire-CutFormulation

10-90 Baking Quality of Cake Flour

10-91 Use of Layer Cake Measuring Template

12 Carbon Dioxide12-10 Residual Carbon Dioxide in Baking Powder

12-20 Total (Gasometric) Carbon Dioxide in BakingPowder

12-21 Total Carbon Dioxide in Prepared Mixes and Self-Rising Flours

12-29 Table: Correction Factors for GasometricDetermination of Carbon Dioxide

14 Color and Pigments14-10 Pekar Color Test (Slick Test)

14-22 Color of Pasta—Reflectance Colorimeter Method

14-30 Agtron Color Test for Flour

14-50 Determination of Pigments

20 Ingredients20-01 Egg Solids—Digitonin Cholesterol Method

20-10 Egg Solids in Pasta Products

22 Enzymes22-05 Measurement of α-Amylase in Cereal Grains and

Flours—Amylazyme Method

22-08 Measurement of α-Amylase Activity with theRapid Visco Analyser

22-10 Measurement of α-Amylase Activity with theAmylograph

22-11 Measurement of Gassing Power by thePressuremeter Method

22-12 Measurement of α-Amylase Activity in FlourSupplemented with Fungal α-Amylase—ModifiedAmylograph Method

22-14 Measurement of Gassing Power by VolumetricMethod

22-15 Measurement of Diastatic Activity of Flour orSemolina

22-40 Measurement of Trypsin Inhibitor Activity of SoyProducts—Spectrophotometric Method

22-62 Measurement of Proteolytic Activity—Spectrophotometric Method

22-80 Qualitative Test for Peroxidase in Oat Products

22-90 Measurement of Urease Activity

26 Experimental Milling26-10A Experimental Milling: Introduction, Equipment,

Sample Preparation, and Tempering

26-21A Experimental Milling—Bühler Method for HardWheat

26-22 Experimental Milling—Batch Method for HardWheat

26-30A Experimental Milling—Bühler Method for SoftWheat Short-Extraction Flour

26-31 Experimental Milling—Bühler Method for SoftWheat Straight-Grade Flour

26-32 Experimental Milling—Batch Method for SoftWheat

26-41 Experimental Milling—Bühler Method for DurumWheat

26-42 Experimental Milling—Batch Method for DurumWheat

26-50 Brabender Quadrumat Jr. (Quadruplex) Method

26-95 Experimental Milling: Temper Table

28 Extraneous Matter28-01 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—CountingMethod

28-07 Cinder and Sand Particles in Farina—GravimetricMethod

28-10A Macroscopic Examination of ExternalContamination in Whole Grains

28-19 External Filth and Internal Insect Infestation inWhole Corn

28-20A Microscopic Examination of ExternalContamination in Whole Grains

28-21A X-Ray Examination for Internal Insect Infestation

28-22A Cracking-Flotation Test for Internal Insects inWhole Grains

28-30A Macroscopic Examination of Materials Hard toHydrate

28-31A Pancreatin Sieving Method, for Insect and RodentFilth in Materials Hard to Hydrate

28-32A Sieving Method, for Materials Hard to Hydrate

28-33A Pancreatin Nonsieving Method for Insect andRodent Filth in Materials Easy to Hydrate

28-40 Acid Hydrolysis Method for Insect Fragments andRodent Hairs—Wheat-Soy Blend

28-41B Acid Hydrolysis Method for Extracting InsectFragments and Rodent Hairs—Light Filth in WhiteFlour

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 andRodent Hairs in Rye Flour

28-70 Defatting-Digestion Method, for Insect Fragmentsand Rodent Hairs

28-75A Sieving Method, for Light Filth in Starch

28-80 Flotation Method, for Insect and Rodent Filth inPopped Popcorn

28-85 Ultraviolet Light Examination, for Rodent Urine

28-86 Xanthydrol Test, for Urea

28-87 Urease-Bromthymol Blue Test Paper, for Urea

28-93 Direction of Insect Penetration into Food Packaging

28-95 Insect, Rodent Hair, and Radiographic Illustrations

30 Crude Fat30-10 Crude Fat in Flour, Bread, and Baked Cereal

Products Not Containing Fruit

30-12A Crude Fat in Cocoa

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

30-40 Unsaponifiable Matter

32 Fiber32-05 Total Dietary Fiber

32-06 Total Dietary Fiber—Rapid Gravimetric Method

32-07 Soluble, Insoluble, and Total Dietary Fiber inFoods and Food Products

32-10 Crude Fiber in Flours, Feeds, and Feedstuffs

32-20 Insoluble Dietary Fiber

32-21 Insoluble and Soluble Dietary Fiber in OatProducts—Enzymatic-Gravimetric Method

32-22 β-Glucan in Oat Fractions and Unsweetened OatCereals

32-23 β-Glucan Content of Barley and Oats—RapidEnzymatic Procedure

32-25 Total Dietary Fiber—Determined as Neutral SugarResidues, Uronic Acid Residues, and KlasonLignin (Uppsala Method)

32-31 Fructans in Foods and Food Products—IonExchange Chromatographic Method

32-32 Measurement of Total Fructan in Foods by anEnzymatic/Spectrophotometric Method

33 Sensory Analysis33-50A Sensory Evaluation—Triangle Difference Test

38 Gluten38-10 Gluten—Hand Washing Method

38-12 Wet Gluten and Gluten Index

38-20 Farinograph Test for Vital Wheat Gluten

39 Infrared Analysis39-00 Near-Infrared Methods—Guidelines for Model

Development and Maintenance

39-10 Near-Infrared Reflectance Method for ProteinDetermination in Small Grains

39-11 Near-Infrared Reflectance Method for ProteinDetermination in Wheat Flour

39-20 Near-Infrared Reflectance Method for Protein andOil Determination in Soybeans

39-21 Near-Infrared Reflectance Method for Whole-GrainAnalysis in Soybeans

39-25 Near-Infrared Reflectance Method for ProteinContent in Whole-Grain Wheat

39-70A Near-Infrared Reflectance Method for HardnessDetermination in Wheat

40 Inorganic Constituents40-10 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

40-21 Calcium in Feedstuffs

40-26 Calcium in Mineral Feeds

40-30 Chlorides in Ash as Sodium Chloride—GravimetricMethod

40-31 Chlorides in Ash as Sodium Chloride—VolumetricMethod

40-33 Chlorides in Yeast Foods—Quantitative Method

40-35 Iodine Determination

40-40 Iron—Qualitative Method

40-41B Iron—Spectrophotometric Method

40-45 Acid-Soluble Manganese

40-50A Sample Preparation for Phosphate Determination inFlour Improvers

40-56 Phosphorus—Modified Fiske-SubbarowColorimetric 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 AbsorptionSpectrophotometry

40-71 Sodium and Potassium by Atomic AbsorptionSpectrophotometry

40-75 Determination of Minerals by Inductively CoupledPlasma Spectroscopy

42 Microorganisms42-10 Microorganisms—Sampling Procedure

42-11 Aerobic Plate Count

42-15 Coliform—E. coli

42-17A Clostridium perfringens Enumeration

42-20 Rope Spore Count

42-25B Salmonella Bacteria

42-30B Enumeration of Staphylococcus aureus

42-35 Enterococci

42-40 Thermophilic Spore Counts (Total Aerobic, Flat-Sour, H2S, Non-H2S Anaerobic)

42-45 Thermophilic and Psychrotrophic Bacteria

42-50 Mold and Yeasts Counts

42-56 Ergot—Ether-Bicarbonate Method

42-70 Smut—Microscopic Method

42-71 Smut—Sedimentation Method

44 Moisture44-01 Calculation of Percent Moisture

44-11 Moisture—Dielectric Meter Method

44-15A Moisture—Air-Oven Methods

44-16 Moisture—Air-Oven (Aluminum-Plate) Method

44-19 Moisture—Air-Oven Method, Drying at 135°

44-20 Moisture—ASBC Air-Oven Method

44-30 Moisture and Volatile Matter in Fats andShortenings

44-31 Moisture and Volatile Matter in Soy Flours

44-40 Moisture—Modified Vacuum-Oven Method

44-51 Moisture—By Distillation with Toluene, for Fatsand Shortenings

44-60 Moisture—Drying on Quartz Sand

45 Mycotoxins45-01 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 ChromatographyMethod

45-21 Zearalenone and α-Zearalenol in Corn—HPLCMethod

45-25 Identification of Aflatoxin on TLC Plates

45-41 Deoxynivalenol in Wheat—TLC Method

46 Nitrogen46-09 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 AcidModification

46-13 Crude Protein—Micro-Kjeldahl Method

46-14B Crude Protein—Udy Dye Method

46-15 Crude Protein—5-Minute Biuret Method for Wheatand Other Grains

46-16 Crude Protein—Improved Kjeldahl Method,Copper-Titanium Dioxide Catalyst Modification

46-18 Crude Protein, Calculated from Percentage of TotalNitrogen, in Feeds and Feedstuffs

46-19 Crude Protein, Calculated from Percentage of TotalNitrogen, in Wheat and Flour

46-23 Nitrogen Solubility Index

46-24 Protein Dispersibility Index

46-30 Crude Protein—Combustion Method

46-50 Urea and Ammoniacal Nitrogen

48 Oxidizing, Bleaching, and Maturing Agents48-08 Benzoyl Peroxide—Quantitative Method

48-42 Quantitative Method for Bromates

48-62 Ammonium Persulfate—Quantitative Method

48-71A Azodicarbonamide in Premix

54 Physical Dough Tests54-10 Extensigraph Method, General

54-21 Farinograph Method for Flour

54-28A Farinograph Table for Constant Dough WeightMethod Only

54-29 Approximate Corrections for Changing As-IsFarinograph Absorption to 14.0% Moisture Basis,for Constant Dough Weight Method Only

54-30A Alveograph Method for Soft and Hard Wheat Flour

54-40A Mixograph Method

54-50 Determination of the Water Absorption Capacity ofFlours and of Physical Properties of Wheat FlourDoughs, Using the Consistograph

55 Physical Tests55-10 Test Weight per Bushel

55-20 Corn Breakage Susceptibility

55-30 Particle Size Index for Wheat Hardness

55-31 Single-Kernel Characterization System for WheatKernel Texture

55-40 Particle Size of Wheat Flour by Laser Instrument

55-50 Specific Volume

55-99 Glossary—Barley

56 Physicochemical Tests56-10 Alkaline Water Retention Capacity

56-11 Solvent Retention Capacity Profile

56-20 Hydration Capacity of Pregelatinized CerealProducts

56-30 Water Hydration Capacity of Protein Materials

56-40 Water Hydration (Absorption) of Rolled Oats

56-50 Pelshenke Test (Wheat-Meal Fermentation TimeTest)

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 forDurum Wheat

56-81B Determination of Falling Number

56-99 Glossary—Grain and Flour

58 Special Properties of Fats, Oils, andShortenings

58-10 Cloud Point

58-11 Cold Test

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 FattyAcids

58-18 Fatty Acid Composition by Gas Chromatography

58-19 Total, Saturated, Unsaturated, andMonounsaturated Fats in Cereal Products by AcidHydrolysis and Capillary Gas Chromatography

58-20A Refractive Index

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 ofMelting Point in Fats

58-40 Melting Point—Capillary Method

58-45 Monoglycerides and Free Glycerol

58-50 Saponification Value

58-53 Slip Melting Point

58-54A Oil Stability Index

58-82 Smoke, Flash, and Fire Points

58-99 Glossary—Lipids

61 Rice61-01 Amylograph Method for Milled Rice

61-02 Determination of the Pasting Properties of Ricewith the Rapid Visco Analyser

61-03 Amylose Content of Milled Rice

61-99 Glossary—Rice

62 Preparation of Sample62-05 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 NoodleProducts

62-50 Preparation of Sample: Malt

64 Sampling64-40 Sampling of Fats and Shortenings

64-50 Sampling of Feeds and Feedstuffs

64-60 Sampling of Flour, Grain Products, and FeedProducts in Sacks

64-70A Manual Sampling of Wheat and Other WholeGrains

64-71 Mechanical Sampling of Dry, Free-FlowingGranular Material

66 Semolina, Pasta, and Noodle Quality66-20 Determination of Granularity of Semolina and

Farina: Sieving Method

66-41 Macro Scale Pasta Processing

66-42 Micro Scale Pasta Processing

66-50 Pasta and Noodle Cooking Quality—Firmness

70 Solutions70-15 Preparation of Buffer Solutions

70-20A Preparation and Standardization of HydrochloricAcid Solution

70-25 Preparation of Indicator Solutions

70-40 Preparation and Standardization of Ammonium andPotassium Thiocyanate Solutions

70-50A Preparation and Standardization of PotassiumPermanganate Solution

70-60 Preparation and Standardization of Silver NitrateSolution

70-70 Preparation and Standardization of Sodium orPotassium Hydroxide Solution

70-75 Preparation and Standardization of SodiumThiosulfate Solution

70-80 Preparation and Standardization of Sulfuric AcidSolution

74 Staleness/Texture74-09 Measurement of Bread Firmness by Universal

Testing Machine

74-10A Measurement of Bread Firmness—CompressionTest

74-30 Staleness of Bread—Sensory Perception Test

76 Starch76-11 Starch—Glucoamylase Method with Subsequent

Measurement of Glucose with Glucose Oxidase

76-13 Total Starch Assay Procedure (MegazymeAmyloglucosidase/α-Amylase Method)

76-21 General Pasting Method for Wheat or Rye Flour ofStarch Using the Rapid Visco Analyser

76-30A Determination of Damaged Starch

76-31 Determination of Damaged Starch—Spectrophotometric Method

78 Statistical Principles78-40 Definitions of Statistical Terms

78-60 Statistical Evaluation of Test Methods—Estimationof Variance in Analytical Tests

80 Sugars80-04 Determination of Simple Sugars in Cereal

Products—HPLC Method

80-05 Determination of Saccharides by LiquidChromatography

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

80-60 Determination of Reducing and NonreducingSugars

80-68 Determination of Reducing Sugars—SchoorlMethod

82 Tables82-20 Notes on of Use of Tables 82-21, 82-22, 82-23, and

82-24

82-21 Table: Conversion of Farinograph Absorption to14.0% Moisture Basis (Constant Weight MethodOnly)

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 to14.0% Moisture Basis

86 Vitamins86-01A Vitamin A—Ultraviolet Absorption Method

86-02 Vitamin A—Carr-Price Method

86-03 Vitamin A in Enriched Flour

86-05 Vitamin A and Carotene

86-06 Vitamin A and Vitamin E in Foods by HPLC

86-10 Ascorbic Acid—Indophenol-Xylene ExtractionMethod

86-31 Vitamin B6 Complex—Microbiological Method

86-40 Vitamin B12—Microbiological Method

86-45 Choline

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

86-80 Thiamine—Thiochrome Method

86-90 B-Vitamins in Vitamin Concentrates by HPLC

89 Yeast89-01 Yeast Activity, Gas Production