Wheat and flour testing methods
As well as consolidating all previous updates to the third edition of this document, the fourth edition of the Manual of methods for wheat and flour testing (Guideline 3) features the new Tristimulus method for flour colour determination, which has been adopted by UK flour millers from the beginning of 2010. In addition, there is a new method for determination of starch damage using the SD-matic, and revisions to the Falling Number Glutomatic method for gluten content determination and the Brabender extensograph method for assessing dough rheological properties. As in the previous (2002) edition, statistical data together with details of method reproducibility and repeatability generated from collaborative trials are included in support of each method, and there are separate protocols for standard procedures that are common to more than one method.
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