Approved Methods of the American Association of Cereal Chemists (AACC) - 10th Edition - Including Annual Supplements

Two volumes, 6"x 9" ring bound  +1,200 pages (est.) 72 colour illus, 68 B/W illus  ISBN 1891127128      £400.00

The new print version of the AACC Approved Methods, 10th Edition contains all of the current information required, including the revised Supplier Index, in a reliable and durable format. The AACC Approved Methods technical committees have reviewed and extensively updated each of the more than 320 methods, providing the best, most complete Approved Methods volumes ever. Supplements to the AACC Approved Methods, 10th Edition are produced yearly and are available to Approved Methods owners at a low price.

The entire AACC Approved Methods has been substantially revised to ensure the greatest accuracy.

The latest revisions to the 10th Edition include:

• removal of obsolete methods that are no longer in common use or for which equipment is no longer available.
• a concise and clearly written "Objective' added to every method, helping food scientists easily identify methods most appropriate for their specific applications.
• a greatly expanded supplier Index, giving food scientists complete and rapid access to information about companies that can provide the instruments, chemicals, and equipment they need for each method.

The contents are as follows:

02 Acidity

• 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
• 02-31 Titratable Acidity
• 02-32A Neutralizing Value of Acid-Reacting Materials
• 02-52 Hydrogen-Ion Activity (pH)-Electrometric Method

04 Acids

• 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
• 04-21 Benzoic Acid
• 04-22 Citric and Isocitric Acids
• 04-27 Tartaric Acid-Quantitative Method
• 04-28 Free or Combined Tartaric Acid-Qualitative Method

06 Admixture of Flours

• 06-10 Admixture of Rye and Wheat Flours
• 06-11 Soy Flour

07 Amino Acids

• 07-01 Measurement of Acid-Stable Amino Acids
• 07-11 Measurement of Sulfur Amino Acids
• 07-20 Measurement of Tryptophan-Alkaline Hydrolysis

08 Total Ash

• 08-01 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
• 08-21 Prediction of Ash Content in Wheat Flour-Near-Infrared Method

10 Baking Quality

• 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
• 10-15 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
• 10-90 Baking Quality of Cake Flour
• 10-91 Use of Layer Cake Measuring Template

11 Biotechnology

• 11-10 Bt Modified Corn in Corn Flour-ELISA Method

12 Carbon Dioxide

• 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 Color and Pigments

• 14-10 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 Ingredients

• 20-01 Egg Solids-Digitonin Cholesterol Method
• 20-10 Egg Solids in Pasta Products

22 Enzymes

• 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
• 22-12 Measurement of (alpha-Amylase Activity in Flour Supplemented with Fungal (alpha-Amylase-Modified Amylograph 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
• 22-90 Measurement of Urease Activity

26 Experimental Milling

• 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
• 26-50 Brabender Quadrumat Jr. (Quadruplex) Method
• 26-95 Experimental Milling: Temper Table

28 Extraneous Matter

• 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
• 28-41B Acid Hydrolysis Method for Extracting Insect Fragments and Rodent Hairs-Light Filth in White Flour
• 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
• 28-93 Direction of Insect Penetration into Food Packaging
• 28-95 Insect, Rodent Hair, and Radiographic Illustrations

30 Crude Fat

• 30-10 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 Fiber

• 32-05 Total Dietary Fiber
• 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
• 32-20 Insoluble Dietary Fiber
• 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
• 32-25 Total Dietary Fiber-Determined as Neutral Sugar Residues, Uronic Acid Residues, and Klason Lignin (Uppsala Method)
• 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

33 Sensory Analysis

• 33-50A Sensory Evaluation-Triangle Difference Test

38 Gluten

• 38-10 Gluten-Hand Washing Method
• 38-12A Wet Gluten, Dry Gluten, Water-Binding Capacity, and Gluten Index
• 38-20 Farinograph Test for Vital Wheat Gluten

39 Infrared Analysis

• 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 Inorganic Constituents

• 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
• 40-21 Calcium in Feedstuffs
• 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
• 40-35 Iodine Determination
• 40-40 Iron-Qualitative Method
• 40-41B Iron-Spectrophotometric Method
• 40-45 Acid-Soluble Manganese
• 40-50A Sample Preparation for Phosphate Determination 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 Microorganisms

• 42-10 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 Moisture

• 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
• 44-19 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
• 44-60 Moisture-Drying on Quartz Sand

45 Mycotoxins

• 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 Nitrogen

• 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
• 46-30 Crude Protein-Combustion Method
• 46-50 Urea and Ammoniacal Nitrogen

48 Oxidizing, Bleaching, and Maturing Agents

• 48-08 Benzoyl Peroxide-Quantitative Method
• 48-42 Quantitative Method for Bromates
• 48-62 Ammonium Persulfate-Quantitative Method
• 48-71A Azodicarbonamide in Premix

54 Physical Dough Tests

• 54-10 Extensigraph Method, General
• 54-21 Farinograph Method for Flour
• 54-28A Farinograph Table for Constant Dough Weight Method Only
• 54-29 Approximate Corrections for Changing As-Is Farinograph 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 of Flours and of Physical Properties of Wheat Flour Doughs, Using the Consistograph

55 Physical Tests

• 55-10 Test Weight per Bushel
• 55-20 Corn Breakage Susceptibility
• 55-30 Particle Size Index for Wheat Hardness
• 55-31 Single-Kernel Characterization System for Wheat Kernel Texture
• 55-40 Particle Size of Wheat Flour by Laser Instrument
• 55-50 Specific Volume
• 55-99 Glossary-Barley

56 Physicochemical Tests

• 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
• 56-40 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
• 56-81B Determination of Falling Number
• 56-99 Glossary-Grain and Flour

58 Special Properties of Fats, Oils, and Shortenings

• 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 Fatty Acids
• 58-18 Fatty Acid Composition by Gas Chromatography
• 58-19 Total, Saturated, Unsaturated, and Monounsaturated Fats in Cereal Products by Acid Hydrolysis 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 of Melting 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 Rice

• 61-01 Amylograph Method for Milled Rice
• 61-02 Determination of the Pasting Properties of Rice with the Rapid Visco Analyser
• 61-03 Amylose Content of Milled Rice
• 61-99 Glossary-Rice

62 Preparation of Sample

• 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
• 62-50 Preparation of Sample: Malt

64 Sampling

• 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
• 66-42 Micro Scale Pasta Processing
• 66-50 Pasta and Noodle Cooking Quality-Firmness

70 Solutions

• 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 Staleness/Texture

• 74-09 Measurement of Bread Firmness by Universal Testing Machine
• 74-10A Measurement of Bread Firmness-Compression Test
• 74-30 Staleness of Bread-Sensory Perception Test

76 Starch

• 76-11 Starch-Glucoamylase Method with Subsequent Measurement of Glucose with Glucose Oxidase
• 76-13 Total Starch Assay Procedure (Megazyme Amyloglucosidase/?-Amylase Method)
• 76-21 General Pasting Method for Wheat or Rye Flour of Starch Using the Rapid Visco Analyser
• 76-30A Determination of Damaged Starch
• 76-31 Determination of Damaged Starch-Spectrophotometric Method

78 Statistical Principles

• 78-40 Definitions of Statistical Terms
• 78-60 Statistical Evaluation of Test Methods-Estimation of Variance in Analytical Tests

80 Sugars

• 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
• 80-60 Determination of Reducing and Nonreducing Sugars
• 80-68 Determination of Reducing Sugars-Schoorl Method

82 Tables

• 82-20 Notes on of Use of Tables 82-21, 82-22, 82-23, and 82-24
• 82-21 Table: Conversion of Farinograph Absorption to 14.0% Moisture Basis (Constant Weight Method Only)
• 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 Vitamins

• 86-01A 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 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
• 86-45 Choline
• 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
• 86-80 Thiamine-Thiochrome Method
• 86-90 B-Vitamins in Vitamin Concentrates by HPLC

89 Yeast

• 89-01 Yeast Activity, Gas Production

Methods Deleted Since 1983

Supplier Index (in each volume for the methods in that volume)

Index (in both volumes)