Manual of methods for wheat and flour testing

This manual provides a single reference guide to the main wheat and flour test methods used in laboratories throughout the milling and baking industries. This new edition includes four completely new methods, revisions and refinements to many others, and seperate presentation of standard procedures used in more than one method. All of the methods described have been standardised and validated through collaborative trials, to help laboratories conform with third party accreditation standards. For each method, the manual contains:

• A detailed standard procedure with guidance on the equipment and reagents required to use the method
• Details of method repeatability and reproducibility
• Statistical data generated from collaborative trials
• The source reference on which the method is based

Produced in loose-leaf format ideal for laboratory use, the manual was developed with the close involvement of practitioners within the milling and baking industries. Methods are included for the determination of:

• Ascorbic acid
• Starch damage (Farrand)
• Starch damage (enzymatic) - new method
• Falling number
• Rheological properties of doughs using a Brabender Extensograph
• Water absorption and rheological properties of doughs using a Brabender Farinograph
• Grade colour of flour - includes new method
• Moisture content by oven drying
• SDS sedimentation volume
• Ash in cereals and cereal products
• Gluten content
• Protein and moisture by near infrared reflectance
• Determination of protein by Dumas combustion
• Alpha-amylase determination by the enzymatic assay
• Hectolitre weight - new method
• Hardness index of wheat (Perten SKCS Instrument) - new method

Ringbinder - loose leaf - 200 pages