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Common wheat

Common wheat: varietal identification

Durum wheat

Impurities determination

Moisture determination in grain

Oilseeds

Brewing barley: physico-chemical analyses & germination test

Food pulses

Brewing barley: specific and varietal purity

Detection & quantification of G.M.O.s

Detection & quantification of DNA

Wheat: French bread making test

PROFICIENCY TESTING PROGRAMS

GRAINS

A = PTS accredited by COFRAC

Bipea is a versatile Proficiency Testing Schemes organizer

which gathers laboratories from 70 countries

A01

05

06

08

A09

10

11

12

23

40a

40b

69

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FiCir01 Révision f du 13/06/2016 1 / 13

Document valide au 14/06/2016

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NA => Non accredited parameter

*This list of parameters could be modified according to the nature of the product. The information mentioned in that form could be modified during annual

series after decisions from the Committee, technical group or Chairperson.

01 – COMMON WHEAT

• Proficiency Testing Scheme created in 1970

• 202 registered laboratories on average from 35 different countries

• PTS accredited by COFRAC

• 10 rounds per annual series

• For further details on samples please refer to the planning.

• Common wheat : combination of varieties (pure or not)

MATRICES

Analysis on grains:

• Moisture & protein content

• Sedimentation value

Analysis on flour:

• Alveograph W, P, L, P/L, G, Ie

• Stability NA

• Development time NA

• Degree of softening NA

Milling test:

• Ash content

• Damaged starch

• Extraction rate

• Flour moisture content.

Analysis on grains:

• Ash content

• Falling number (Hagberg-Perten)

• Hardness

• Moisture content

• Manual & mecanical gluten

• Gluten index

• Protein content

• Sedimentation value

• Mass per hectoliter

MAIN PARAMETERS *


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05 – COMMON WHEAT: VARIETAL IDENTIFICATION


• 6 registered laboratories



• Common wheat: Mix of different varieties.

MATRICES

MAIN PARAMETERS *

• Identification of the varieties by PCR or electrophoresis (Designation and %).




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06 – DURUM WHEAT


• 45 registered laboratories from 11 countries



• Durum wheat : Mix of different varieties.

MATRICES

• Ash content

• Falling number Hagberg-Perten

• Dry gluten, gluten index

• Wet mechanical gluten


• Protein content


• 1000 kernels weight

Sieve control:

• Extraction under sieve

• Retained on sieve

Impurities determination (EN15587/BIPEA 184-110):

• Broken grains

• Motted grains

• Grains with discolored germ

• Grain impurities

• Grains affected by fusariosis

• Mitadine grains

• Sprouted grains

• etc.

MAIN PARAMETERS *




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08 – IMPURITIES DETERMINATION


• 58 registered laboratories from 17 different countries



• Barley

• Common wheat

• Sorghum

• Corn

• Triticale

MATRICES

Analysis according to the addendum n°I and V or EN

15587 standard + EN 16378 (corn):

• Miscellaneous impurities

• Total impurities

• Sprouted grains

• Broken grains

• Grains impurities

• Grain with discolored germ

• Shriveled grains

• Damaged grains

• Ergot

• Promatest (only for corn).

Sieve control ( barley, common wheat):

• (Sieve used)


• Retained on sieve.

MAIN PARAMETERS *




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09 – MOISTURE DETERMINATION



• PTS accredited by COFRAC



• Barley NA

• Common wheat

• Corn NA

• Durum wheat NA

• Flour

• Rapeseed NA

• SunflowerNA

• SemolinaNA

MATRICES

• Moisture content (practical reference methods), (grinding of the semolina).

• EN ISO 712 (cereals

• EN ISO 6540 (corn)

• EN ISO 665 (oilseeds)

MAIN PARAMETERS *




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10 – OILSEEDS





• Rapeseed

• Erucic rapeseed

• Sunflower

• Oleic sunflower

• Soybean

• Linseed

• Mustard seed

MATRICES

• Besatz content

• Impurities determination

• Glucosinolates

•Moisture and volatile matter content

• Oil content

• Oil acidity.

Fatty acid Composition:

• Erucic acid

• Linoleic acid

• Linolenic acid

• Oleic acid.

MAIN PARAMETERS *




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11 – BREWING BARLEY:

PHYSICO-CHEMICAL ANALYSES & GERMINATION TEST



• 10 rounds per annual


• Brewing Barley: mix of different quality.

MATRICES


• Protein content

• Sieving VLB / impurities determination

• 1000 kernels weight on DM basis


Sieve control (2,2mm, 2,5 mm and 2,8 mm):


• Retained on sieve

Germination test:

• Germination test with or without relief of dormancy

• Germinative capacity

• Sensitivity to water

Infrared analysis:


• Protein content.

MAIN PARAMETERS *




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12 – FOOD PULSES





• Broad Beans

• Horse beans

• Peas

• Pigeon peas

MATRICES

Analysis according to addendum n° VII:

• Extraneous matter

• Kernels attacked by beetles

• Grain impurities

• Broken grains


• Splitted grains.

MAIN PARAMETERS *




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23 – BREWING BARLEY:

SPECIFIC AND VARIETAL PURITY





• 3 to 5 varieties are introduced per mix with at least 50 % of the main variety and at least 12 % of the other ones

• Spring 2-row brewing barley variety

• Winter 2-row brewing barley variety

• Winter 6-row brewing barley variety.

MATRICES

• Visual analysis: specific and varietal composition

• PCR analysis: varietal composition.

MAIN PARAMETERS *




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40a – DETECTION & QUANTIFICATION OF G.M.O.S





• Corn in grains

• Corn semolina

• Ground corn

• Corn and soybean flours

• Ground soybean

• Soybean in grains

• Soybean feeds.

MATRICES

Qualitative analysis (detection):

• BT 11

• BT 176

• MON 810

• NK 603

• MON 863

• GA21

• RRS

MAIN PARAMETERS *

Quantification:

• BT 11

• MON 810

• NK 603

• MON 863

• GA21

• RRS

• Quantity of P35S & tNOS.

ELISA & PCR Techniques




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40b – DETECTION & QUANTIFICATION OF DNA





For each test:

1 finished product for detection and quantification:

• Biscuits

• Chocolate biscuits

• Lecithin

• Rusks

• Chips

• etc.

3 species mix sample for detection (presence / absence):

• Corn in soyabean

• Soyabean in corn

MATRICES

For finished products, quantification of:

• P35S

• tNOS

• BT 176

• BT 11

• MON 810

• NK 603

• MON 863

• GA 21

• RRS (soyabean)

• other events.

MAIN PARAMETERS *

Cross contamination for grains:

• Presence / Absence of corn in soyabean

• Presence / Absence of soyabean in corn.

ELISA & PCR methods




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69 – WHEAT: FRENCH BREAD MAKING TEST


• 10 registered laboratories on average



• Wheat.

MATRICES

Wheat moisture content

Milling:

• Common wheat moisture before milling

• Added water

• Weight of break flour, semolina, flour,

shorts, bran

• Milling balance

• Extraction rate

• Ash content

• Type of mill used

MAIN PARAMETERS*

Characteristics of the dough (kneading, pointage, shaping, finishing, baking)

Notation of the dough, bread, crumb and bakery value (estimation of the smoothing, sticky, consistency,

extensibility, elasticity, starkness, during kneading, lengthening, tearing, fermentative activity, flexibility, color, smell,

temperature…

Volume

Bread making:

• Moisture content of flour

• Type and quantity of amylase used

• Final concentration in ascorbic acid

• Quantity of added water

• Falling number

• Hydration.




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PROFICIENCY TESTING PROGRAMS GRAINS › sites › default › files › fiches › ... · •Grain with discolored germ •Shriveled grains •Damaged grains •Ergot •Promatest