Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 10/13/2002
Publication Date: 10/13/2002
Citation: Gaines, C.S. 2002. Cooperation between aacc and icc for standard methods development. American Association of Cereal Chemists Meetings.
Technical Abstract: American Association of Cereal Chemists (AACC) Standard Methods and International Association for Cereal Science and Technology (ICC) are cooperating to harmonize certain of their methods. The harmonized methods will employ the same procedures so that the analytical results of either method (such as protein concentration) will generate the same result. Initially, harmonized methods will be for 1) protein concentration of wheat and flour by Kjeldahl digestion, 2) protein concentration of wheat and flour by Dumas combustion principle, 3) protein concentration by near infrared reflectance spectroscopy, 4) Falling Number assay to detect the level of field sprouting, 5) moisture content of wheat and flour, 6) Sedimentation Value for crude protein quality, 7) mechanical determination of wet gluten content. Each Association will keep its traditional methods presentation formatting, but the method procedures will be the same. Each method will be identified as being an AACC/ICC Harmonized Method.