101/1 |
Sampling of Grains |
Sampling |
Grains |
1960 |
1982 |
102/1 |
Determination of Besatz of Wheat |
Besatz |
Wheat |
1964 |
1972 |
103/1 |
Determination of Besatz of Rye |
Besatz |
Rye |
1964 |
1972 |
104/1 |
Determination of Ash in Cereals and Cereal Products |
Ash |
Cereals and Cereal Products |
1960 |
1990 |
105/2 |
Determination of Crude Protein in Cereals and Cereal Products for Food and for Feed |
Crude Protein |
Cereals and Cereal Products for Food and for Feed |
1980 |
1994 |
106/2 |
Working Method for the Determination of Wet Gluten in Wheat Flour |
Wet Gluten |
Wheat Flour |
1960 |
1984 |
107/1 |
Determination of the "Falling Number" according to Hagberg - as a Measure of the Degree of Alpha-Amylase Activity in Grain and Flour |
Alpha-Amylase Activity (Falling Number) |
Grain and Flour |
1968 |
1995 |
108 |
Colorimetric Method for the Determination of Alpha-amylase Activity |
Alpha-amylase Activity (Colorimetric Method) |
Cereals or Cereal Products |
1968 |
|
109/1 |
Determination of the Moisture Content of Cereals and Cereal Products (Basic reference method) |
Moisture Content |
Cereals and Cereal Products |
1960 |
1976 |
110/1 |
Determination of the Moisture Content of Cereals and Cereal Products (Practical method) |
Moisture Content |
Cereals and Cereal Products |
1960 |
1976 |
111 |
Chemical Assay of nicotinic Acid in Cereal Products |
Acid |
Cereal Products |
1972 |
|
112 |
Microbiological Assay of Nicotinic Acid in Cereal Products |
Nicotinic Acid (Microbiological Assay) |
Cereal Products |
1972 |
|
113 |
Determination of Crude Fibre Value |
Crude Fibre Value |
Cereals and Cereal Products |
1972 |
|
114/1 |
Method for using the Brabender Extensograph |
Brabender Extensograph |
Wheat |
1972 |
1992 |
115/1 |
Method for using the Brabender Farinograph |
Brabender Farinograph |
Wheat |
1972 |
1992 |
116/1 |
Determination of the Sedimentation Value (according to Zeleny) as an Approximate Measure of Baking Quality |
Sedimentation Value (Zeleny) |
Wheat flour |
1972 |
1994 |
117 |
Chemical Determination of Thiamine in Cereal Products |
Thiamine (Chemical Determination) |
Cereal Products |
1972 |
|
118 |
Preparation of Test Flour from Wheat Samples for Sedimentation Test |
Sedimentation (Test Flour Preparation) |
Wheat |
1972 |
|
119 |
Rapid Method for the Determination of Thiamine in Enriched Flours and Enrichment Mixtures |
Thiamine |
Enriched Cereal Flours and Enrichment Mixtures |
1974 |
|
120 |
Mechanical Sampling of Grain |
Mechanical Sampling |
Grains |
1974 |
|
121 |
Method for using of the Chopin Alveograph |
Rheological Properties (Chopin Alveograph) |
Wheat Flour |
1972 |
1992 |
122/1 |
Determination of Starch Content by Calcium Chloride Dissolution |
Starch Content (Calcium Chloride Dissolution) |
Cereals flour, milling products (bran, wheatfeed) and of some foods (e.g. rolled oats, semolina), potatoes and other starch containing products |
1976 |
1994 |
123/1 |
Determination of Starch Content by Hydrochloric Acid Dissolution |
Starch Content (Hydrochloric Acid Dissolution) |
Cereals flour, milling products (bran, wheatfeed) and of some foods (e.g. rolled oats, semolina), potatoes and other starch containing products |
1976 |
1994 |
125 |
Method of Determining the Count of Aerobic Mesophilic Bacteria (Plate Count Method) |
Aerobic Mesophilic Bacteria (Plate Count Method) |
Cereals, cereal products, bread and baked goods, pasta |
1978 |
|
126/1 |
Method for using the Brabender Amylograph |
Brabender Amylograph |
Wheat and rye flours |
1972 |
1992 |
127 |
Determination of Particle Size Distribution in Flour by the Andreasen Pipette Method |
Particle Size (Andreasen Pipette Method) |
Cereal flours |
1976 |
|
128/1 |
Procedure for the Determination of Starch after Enzymatic Decomposition |
Starch (Enzymatic Decomposition) |
Cereals, flour, semolinas, bran flakes, germs, gluten |
1986 |
1998 |
129 |
Method for the Determination of the Vitreousness of Durum Wheat |
Vitreousness |
Durum Wheat |
1980 |
|
130 |
Cereals - Sampling of Milled Products |
Sampling of Milled Products |
Cereals |
1980 |
|
131 |
Method for Test Baking of Wheat Flours |
Test Baking |
Wheat Flours |
1980 |
|
132 |
Determination of Saccharose in Cereals and Cereal Products |
Saccharose |
Cereals and Cereal Products |
1980 |
|
133 |
Determination of the Germ Count of Aerobic and facultatively Anaerobic, Mesophilic Bacteria (Plate Count Method) in Cereals, Cereal Products, and Animal Feed |
Aerobic and facultatively Anaerobic, Mesophilic Bacteria (Plate Count Method) |
Cereals, Cereal Products, and Animal Feed |
1980 |
|
134 |
Determination of the Fungus Germ Count (Plate Count Method) in Cereals, Cereal Products, and Animal Feed |
Fungus Germ (Plate Count Method) |
Cereals, Cereal Products, and Animal Feed |
1980 |
|
135 |
Determination of the Water Content of whole Maize Kernels |
Water Content |
Whole Maize Kernels |
1980 |
|
136 |
Cereals and cereal products - Determination of total fat content |
Total Fat Content |
Cereals and Cereal Products |
1984 |
|
137/1 |
Mechanical Determination of the Wet Gluten Content of Wheat Flour (Perten Glutomatic) |
Wet Gluten Content (Perten Glutomatic) |
Wheat Flour |
1982 |
1994 |
138 |
Mechanical Sampling of Milled Cereal Products |
Mechanical Sampling |
Milled Cereal Products |
1982 |
|
139 |
Determination of Fungus Germ Count (Plate Count Method) |
Fungus Germ Count (Plate Count Method) |
Cereals, cereal products, bread and baked goods, pasta |
1986 |
|
140 |
Enzymic determination of the bran content of cereals |
Bran Content (Enzymic determination) |
Cereal |
1984 |
|
141 |
The Determination of Mercury in Cereals (Method of Mineralisation and Method of Determination) |
Mercury a) Method of Mineralisation b) Method of Determination |
Cereals and Cereal Products |
1984 |
|
143 |
Wheat - Identification of Varieties by Electrophoresis |
Identification of Varieties by Electrophoresis |
Wheat |
1995 |
|
144 |
Enumeration of Spores of Mesophilic Bacteria |
Spores of Mesophilic Bacteria |
Cereals, Cereal Products, Bread and Baked Goods, Pasta |
1992 |
|
145 |
Determination of Acidity (acc. to Schulerud) for Cereals and Cereal Products |
Acidity (acc. to Schulerud) |
Cereals and Cereal Products |
1995 |
|
146 |
Enumeration of Yeasts and Moulds (Spatula Method) |
Yeasts and Moulds (Spatula Method) |
Cereals, Cereal Products, Bread and Baked Goods, Pasta |
1992 |
|
147 |
Enumeration of Bacteria (Spatula Method) |
Bacteria (Spatula Method) |
Cereals, Cereal Products, Bread and Baked Goods, Pasta |
1992 |
|
151 |
Determination of the Sedimentation Value - SDS test of Durum Wheat |
Sedimentation Value - SDS test |
Durum Wheat |
1990 |
|
152 |
Determination of the yellow pigment content of durum wheat semolina and flour |
Yellow Pigment Content |
Durum Wheat Semolina and Flour |
1990 |
|
153 |
Determination of total organic matter (TOM) in pasta |
Total Organic Matter (TOM) |
Pasta (spaghetti only) |
1992 |
|
154 |
Determination of Cadmium and Lead in Cereals and Cereal Products (A. Method of mineralization B. Method of determination) |
Cadmium and Lead A. Method of mineralization B. Method of determination |
Cereals and Cereal Products |
1990 |
|
155 |
Determination of Wet Gluten Quantity and Quality (Gluten Index ac. to Perten) of Whole Wheat Meal and Wheat Flour (Triticum aestivum) |
Wet Gluten Quantity and Quality (Gluten Index ac. to Perten) |
Whole Wheat Meal and Wheat Flour |
1994 |
|
156 |
Determination of Total Dietary Fibre |
Total Dietary Fibre |
Cereal Foodstuffs and Food in general |
1994 |
|
157 |
Ash Determination by Conductivity |
Ash |
Sifted Wheat Flour and Ground Wheatmeal |
1995 |
|
158 |
Gluten Index Method for Assessing Gluten Strength in Durum Wheat (Triticum Durum) |
Gluten Strength (Gluten Index Method) |
Durum Wheat |
1995 |
|
159 |
Determination of Protein by Near Infrared Reflectance (NIR) Spectroscopy |
Protein (NIR Spectroscopy) |
Ground Wheat and Flour |
1995 |
|
161 |
Determination of the "Stirring Number" using the Newport Rapid Visco Analyser, as a measure of the degree of alpha-amylase activity in grain and flour |
Alpha-Amylase (Newport Rapid Visco Analyser) |
Wheat and Rye Flours |
1996 |
|
162 |
Rapid Pasting Method using the Newport Rapid Visco Analyser |
Rapid Pasting Method using the Newport Rapid Visco Analyser |
Wheat and Rye Flours and Meals and to all Cereal Grains |
1996 |
|
164 |
Measurement of Damaged Starch by Using Megazyme Enzymic Kit |
Damaged Starch (Megazyme Enzymic Kit) |
Wheat, other Cereal Flours and to Starches |
1996 |
|
165 |
Determination of ochratoxin A in wheat and wheat products |
Ochratoxin A |
Wheat and Wheat Products |
1996 |
|
166 |
Determination of ß-Glucan in Barley, Oat and Rye |
ß-Glucan |
Barley, Oat and Rye |
1998 |
|
167 |
Determination of crude protein in grain and grain products for food and feed by the Dumas Combustion Principle |
Crude Protein (Dumas Combustion Principle) |
Grain and Grain Products for Food and Feed |
2000 |
|
168 |
Measurement of Total Starch Content of Cereal Grains, Food and Feed Products using α-Amylase/ Amyloglucosidase Method |
Starch Content |
Cereal Grains, Food and Feed Products |
2017 |
|
169 |
Method for using the Brabender Viscograph |
Brabender Viscograph |
Starch, Modified Starch and Starch Derivatives, Grain, Legume and Tuber Starches |
2000 |
|
171 |
Determination of the water absorption capacity of wheat flours and of physical properties of wheat flour dough using the Consistograph |
Water Absorption Capacity and Physical Properties (Consistograph) |
Wheat Flours and Wheat Flour Dough |
2004 |
|
172 |
Flour from Wheat (Triticum aestivum) – Determination of Damaged Starch by an Amperometric Method Using the SDMatic |
Damaged Starch (Amperometric Method Using the SDMatic) |
Flour from Wheat (Triticum aestivum) |
2011 |
|
173 |
Whole Meal and Flour from T. aestivum – Determination of Rheological Behavior as a Function of Mixing and Temperature Increase |
Rheological Behavior (Function of Mixing and Temperature Increase) |
Whole Meal and Flour from T. aestivum |
2011 |
|
174 |
Determination of Germinative Energy of Sorghum Grain |
Germinative Energy |
Sorghum |
2011 |
|
175 |
Determination of Total Defects in Sorghum Grain |
Total Defects |
Sorghum |
2011 |
|
176 |
Estimation of Sorghum Grain Endosperm Texture |
Endosperm Texture |
Sorghum |
2012 |
|
177 |
Detection of Tannin Sorghum Grain by the Bleach Test |
Tannin |
Sorghum |
2012 |
|
179 |
Determination of Water Absorption Capacity of Wheat Flours and Wheat Meals and Physical Properties of Wheat Dough Using the Haubelt Flourgraph E6 |
Flourgraph E6 |
Wheat |
2012 |
|
180 |
Determination of the Rheological Properties of Wheat Flour Dough Using the Haubelt Flourgraph E7 |
Flourgraph E7 |
Wheat |
2012 |
|
181 |
Dye Color-Chart method for pH determination of rice grains |
Rice grains |
Dye Color-Chart method |
2014 |
|
182 |
RIDASCREEN® Gliadin - Enzyme immunoassay for the quantitative analysis of gliadins and corresponding prolamines in unprocessed and processed foods |
Analysis of gliadins and corresponding prolamines |
Gliadins |
2016 |
|
183 |
RIDASCREEN® Gliadin competitive - Enzyme immunoassay for the quantitative determination of peptide fragments of gliadins and corresponding prolamins in fermented and/or hydrolysed foods |
Quantitative determination of peptide fragments |
Gliadins |
2016 |
|
184 |
Determination of the mixing quality of wheat flour doughs by high-speed mixing using the doughLAB |
Mixing quality |
Wheat flour doughs |
2016 (Draft) |
|
185 |
Measurement of Total Dietary Fibre in Cereals, Ingredients and Food Products Using the Rapid Integrated TDF Procedure (RINTDF) |
Total Dietary Fibre |
Cereals, Ingredients and Food Products |
2017 (Draft) |
|