List of ICC Standard Methods
in order of subjects
ACIDITY
No.
145: Determination of Acidity (acc. to Schulerud) for Cereals and Cereal
Products
ALPHA AMYLASE ACTIVITY (ENZYMES)
No. 107/1: Determination of the "Falling Number" according to Hagberg-Perten as a Measure of the Degree of Alpha-Amylase Activity in Grain and Flour
No. 108: Colorimetric Method for the Determination of Alpha-Amylase Activity
No. 126/1: Method for Using the Brabender Amylograph
No. 161: Determination of the "Stirring Number" using th Newport Rapid Visco Analyser, as a Measure of the Degree of Alpha-Amylase Activity in Grain and Flour
No.
162: Rapid Pasting Method Using the Newport Rapid Visco Analyser
ASH CONTENT
No. 104/1: Determination of Ash in Cereals and Cereal Products
No.
157: Ash Determination by Conductivity
BAKING TEST
No.
131: Baking Test for Wheat Flours
BESATZ
No. 102/1: Determination of Besatz of Wheat
No.
103/1: Determination of Besatz of Rye
CARBOHYDRATES
Mono and Disaccharides
No. 132: Determination of Saccharose in Cereals in Cereals and Cereal Products
Starch
No. 122/1: Determination of Starch Content by Calcium Chloride Dissolution
No. 123/1: Determination of Starch Content by Hydrochloric Acid Dissolution
No. 128/1: Procedure for the Determination of Starch after Enzymic Decomposition
No. 164: Measurement of Damaged Starch by Using Megazyme Enzymatic Kit
No.
169: Method for using the Brabender Viscograph
DURUM WHEAT, SEMOLINA, FLOUR AND PASTA
No. 129: Method for Determination of the Vitreousness of Durum Wheat
No. 151: Determination of the Sedimentation Value SDS-Test of Durum Wheat
No. 152: Determination of the Yellow Pigment Content of Durum Wheat Semolina and Flour
No. 153: Determination of Total Organic Matter (TOM) in Pasta
No.
158: Gluten Index Method for Assessing Gluten Strenght in Durum Wheat
(Triticum durum)
FAT CONTENT
No.
136: Cereals and Cereal Products - Determination of Total Fat Content
FIBRE (CRUDE FIBRE, BRAN, DIETARY FIBRE)
No. 113: Determination of Crude Fibre Value
No. 140: Enzymic Determination of the Bran Content of Cereals
No.
156: Determination of Total Dietary Fibre
GLUTEN
No. 106/2: Working Method for the Determination of Wet Gluten in Wheat Flour
No. 137/1: Mechanical Determination of the Wet Gluten Content of Wheat Flour (Glutomatic)
No. 155: Determination of Wet Gluten Quantity and Quality (Gluten Index acc. to Perten) of Whole Wheat Meal and Wheat Flour (Triticum aestivum)
No.
158: Gluten Index Method for Assessing Gluten
Strenght in Durum Wheat (Triticum durum)
HEAVY METALS
No. 141: Determination of Mercury in Cereals
No.
154: Determination of Cadmium and Lead in Cereals and Cereal Products
INFRARED ANALYSES
No. 159: Determination of Protein by Near Infrared Reflectance (NIR) Spectroscopy
No.
202: Procedure for Near Infrared (NIR) Reflectance Analysis of Ground
Wheat and Milled Wheat Products (Recommendation)
MICROBIOLOGICAL TESTS
No. 125: Method of Determining the Count of Aerobic Mesophilic Bacteria (Plate Count Method)
No. 133: Determination of the Germ Count of Aerobic and Facultatively Anaerobic, Mesophilic Bacteria (Plate Count Method) in Cereals, Cereal Products and Animal Feed
No. 134: Determination of the Fungus Germ Count (Plate Count Method) in Cereals, Cereal Products and Animal Feed
No. 139: Determination of Fungus Germ Count (Plate Count Method)
No. 144: Enumeration of Spores of Mesophilic Bacteria
No. 146: Enumeration of Yeasts and Mould (Spatula Method)
No. 147: Enumeration of Bacteria (Spatula Method)
No.
206: Microbiology - General Guidance for Microbiological Examination
(Recommendation)
MOISTURE CONTENT
No. 109/1: Determination of Moisture Content of Cereals and Cereal Products (Basic Reference Method)
No. 110/1: Determination of Moisture Content of Cereals and Cereal Products (Practical Method)
No. 135: Determination of the Water Content of Whole Maize Kernels
No.
201: Test Procedure for Rapid Moisture Determination
Apparatus (Recommendation)
PARTICLE SIZE
No.
127: Determination of the Particle Size Distribution
in Flour by the Andreasen Pipette Method
PHYSICAL DOUGH TESTING
No. 114/1: Method for Using the Brabender Extensograph
No. 115/1: Method for Using the Brabender Farinograph
No. 121: Method for Using the Chopin Alveograph
No. 126/1: Method for Using the Brabender Amylograph
No.
171: Determination of the water absorption capacity of wheat flours and of physical properties of wheat flour dough using the Consistograph
PROTEIN CONTENT
No. 105/2: Determination of Crude Protein in Cereals and Cereal Products for Food and Feed
No.
159: Determination of Protein by Near Infrared Reflectance (NIR) Spectroscopy
No.
167: Determination of crude protein in grain and
grain products for food and feed by the Dumas Combustion Principle
SAMPLING
No. 101/1: Sampling of Grains
No. 120: Mechanical Sampling of Grain
No. 130: Sampling of Milling Products (semolinas, flours, agglomerated flours and by-products)
No.
138: Mechanical Sampling of Milled Cereal Products
SEDIMENTATION TEST
No. 116/1: Determination of Sedimentation Value (ac. to Zeleny) as an Approximate Measure of Baking Quality
No. 118: Preparation of Test Flour from Wheat Samples for Sedimentation Test
No.
151: Determination of the Sedimentation Value SDS Test of Durum Wheat
STATISTICAL EVALUATION
No.
203: Statistical Analysis of the Results of Collaborative Studies (Recommendation)
VARIETY IDENTIFICATION
No.
143: Wheat Identification of Varieties by Electrophoresis
VITAMINES
No. 111: Chemical Assay of Nicotinic Acid in Cereal Products
No. 112: Microbiological Assay of Nicotinic Acid in Cereal Products
No. 117: Chemical Determination of Thiamine in Cereal Products
No. 119: Rapid Method for the Determination of Thiamine in Enriched Flours and Enrichment Mixtures