This document establishes the minimum specifications for rice (Oryza sativa L.) that is subject to international trade. It is applicable to husked rice and milled rice (aromatic and not aromatic), parboiled or not, intended for direct human consumption. It does not apply to other products derived from rice nor to waxy rice (glutinous rice).

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This document describes a method for the determination of the sum total of six ergot alkaloids (ergocornine, ergometrine, ergocristine, ergotamine, ergosine and ergocryptine) and their  inine epimer pairs by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) after clean-up by dispersive solid phase extraction (SPE).
The method has been validated for cereals and cereal-based food products.
The method has been validated in the range 13,2 µg/kg to 168 µg/kg for the sum of the twelve ergot alkaloids, in rye flour, rye bread and cereal products (breakfast cereal, infant breakfast cereal, and crispbread) that contained rye as an ingredient, as well as seeded wholemeal flour and a barley and rye flour mixture.
Method performance was satisfactory in the range 24,1 µg/kg to 168 µg/kg, however at lower concentrations RSDR values were greater than 44 %, and HorRat values exceeded 2,0, indicating the method may not be fully suitable at concentrations below 24 µg/kg for sum of ergot alkaloids, although it is suitable for screening at these concentrations. Method performance may be improved by inclusion of an isotopically labelled internal standard, but this was not available at the time of the method validation study.

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This document specifies two methods:
— a reference method for the determination of the moisture content of maize grains and ground whole
maize, groats, grits and maize flour, see Clause 4;
— a routine method for the evaluation of the moisture content of maize in whole grains, see Clause 5.
The latter is not suitable for use for experts’ reports, or for calibration or checking of humidity meters,
because of its significant bias to the reference method (see Table B.3).

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This document specifies two methods: - a reference method for the determination of the moisture content of maize grains and ground whole maize, groats, grits and maize flour, see Clause 4; - a routine method for the evaluation of the moisture content of maize in whole grains, see Clause 5. The latter is not suitable for use for experts' reports, or for calibration or checking of humidity meters, because of its significant bias to the reference method (see Table B.3).

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This document defines the repeatability and the reproducibility of a method using near infrared spectroscopy in whole kernels for the determination of moisture and protein on wheat and barley. The performance of the method (accuracy) is found in EN 15948.
The values derived from the report are applicable to the following concentration ranges:
-  for wheat:
-   moisture content range from 9,5 % - 15,7 %;
-   protein content range from 10,0 % DM to 18,6 % DM;
-  for barley:
-   moisture content range from 10,6 % - 15,9 %;
-   protein content range from 9,2 % DM - 15,4 % DM.

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This document establishes minimum specifications for wheat (Triticum aestivum L.) grains intended for human consumption and which are the subject of international trade. It is also applicable to local wheat trade. NOTE Wheat (Triticum aestivum L.) is also called "common wheat" in some regions.

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This document specifies a method for determining the content of impurities of animal origin in wheat flours, with or without additives and having an ash yield not exceeding a mass fraction of 0,75 %, and in durum wheat semolinas.
This method permits the separation and quantification of contamination of animal origin, such as insects at all stages of their development and their fragments, rodent hairs and their fragments, and mites.

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This European Standard defines a routine method for the determination of moisture and protein in whole kernels of barley and wheat using a near-infrared spectrophotometer in the constituent ranges:
a) for wheat:
1)   moisture content minimum range from 8 % to 22 %;
2)   protein content minimum range from 7 % to 20 %.
b) for barley:
1)   moisture content minimum range from 8 % to 22 %;
2)   protein content minimum range from 7 % to 16 %.
This European Standard describes the modalities to be implemented by the supplier (5.3 and 5.4) and the user of the method.

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This document specifies two simplified routine methods for the determination of the amylose mass
fraction of milled rice, non-parboiled. The main difference between the two methods is the dispersion
procedure: method A specifies hot dispersion, and method B specifies cold dispersion.
Both methods are applicable to rice with an amylose mass fraction higher than 5 %.
NOTE These methods describe simplified procedures for the preparation of samples, which are frequently
used in routine laboratories. The methods use the same reagents as the reference method (see ISO 6647-1), but
omit the defatting step. Rice samples where the amylose mass fraction has been determined by the reference
method are used as standards.

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This document specifies a reference method for the determination of the amylose content of milled rice,
non-parboiled. The method is applicable to rice with an amylose mass fraction higher than 5 %.
This document can also be used for husked rice, maize, millet and other cereals if the extension of this
scope has been validated by the user.
NOTE Amylose values determined with this document can be compared with PDO and PGI legislation.

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This document specifies two simplified routine methods for the determination of the amylose mass fraction of milled rice, non-parboiled. The main difference between the two methods is the dispersion procedure: method A specifies hot dispersion, and method B specifies cold dispersion. Both methods are applicable to rice with an amylose mass fraction higher than 5 %. NOTE These methods describe simplified procedures for the preparation of samples, which are frequently used in routine laboratories. The methods use the same reagents as the reference method (see ISO 6647-1), but omit the defatting step. Rice samples where the amylose mass fraction has been determined by the reference method are used as standards.

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This document specifies a reference method for the determination of the amylose content of milled rice, non-parboiled. The method is applicable to rice with an amylose mass fraction higher than 5 %. This document can also be used for husked rice, maize, millet and other cereals if the extension of this scope has been validated by the user. NOTE Amylose values determined with this document can be compared with PDO and PGI legislation.

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This standard describes a method for the determination of the colour in durum wheat semolina and soft wheat flour by reflectance diffused colorimetry. The standard is suitable for semolina and flour obtained by experimental or industrial milling.

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This document specifies a method for determining the content of impurities of animal origin in wheat flours, with or without additives and having an ash yield not exceeding a mass fraction of 0,75 %, and in durum wheat semolinas. This method permits the separation and quantification of contamination of animal origin, such as insects at all stages of their development and their fragments, rodent hairs and their fragments, and mites.

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This document specifies a method for the determination of colour in durum wheat semolina and wheat flour by diffuse reflectance colorimetry.
It is applicable to industrial semolina and flour.
The method can be applicable to flour obtained from experimental mill.

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This document specifies a method for the determination of colour in durum wheat semolina and wheat flour by diffuse reflectance colorimetry. It is applicable to industrial semolina and flour. The method can be applicable to flour obtained from experimental mill.

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This document describes a procedure for the determination of phomopsins in lupin seeds and lupin-derived products based on liquid chromatography with tandem mass spectrometry (LC-MS/MS). Several phomopsins exist, i.e. phomopsin A, B, C and D, but the method only deals with the quantitative measurement of phomopsin A due to lack of commercially available analytical reference standards for the other phomopsins.
The method has been validated for phomopsin A in naturally contaminated lupin seeds, lupin flour and crisp bread at levels ranging from approximately 5 µg/kg to 60 µg/kg.

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This document specifies a method for the determination of the biometric characteristics of husked or milled rice kernels.

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This document specifies a procedure for the determination of phomopsin A in lupin seeds and lupin-derived products based on liquid chromatography with tandem mass spectrometry (LC-MS/MS). Several phomopsins exist, i.e. phomopsin A, B, C and D, but the method only deals with the quantitative measurement of phomopsin A due to lack of commercially available analytical reference standards for the other phomopsins.
The method has been validated for phomopsin A in naturally contaminated lupin seeds, lupin flour and crisp bread at levels ranging from approximately 5 µg/kg to 60 µg/kg

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This document describes a procedure for the determination of nivalenol (NIV), deoxynivalenol (DON) and its acetyl derivatives (3-acetyl-DON and 15-acetyl-DON), HT-2 and T-2 toxins (HT-2, T-2) and zearalenone (ZEA) in cereals and cereal products by high performance liquid chromatography (HPLC) coupled with tandem mass spectrometry (MS/MS) after cleanup by solid phase extraction (SPE).
The method has been validated with both contaminated and spiked samples of wheat, wheat flour, and wheat crackers.
Validation levels for NIV ranged from 27,7μg/kg to 377,8 μg/kg.
Validation levels for DON ranged from 233,9μg/kg to 2420,0 μg/kg.
Validation levels for 3-acetyl-DON ranged from 18,5μg/kg to 136,5 μg/kg.
Validation levels for 15-acetyl-DON ranged from 11,4μg/kg to 141,8 μg/kg.
Validation levels for HT-2 ranged from 6,6 μg/kg to 133,8 μg/kg.
Validation levels for T-2 ranged from 2,1 μg/kg to 37,6 μg/kg.
Validation levels for ZEA ranged from 31,6μg/kg to 229,7 μg/kg
Laboratory experiences have shown that this method is also applicable to barley and oat flour, and rye based crackers [5], however, this has not been validated in a collaborative study.

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This document specifies a procedure for the determination of nivalenol (NIV), deoxynivalenol (DON) and its acetyl derivatives (3-acetyl-DON and 15-acetyl-DON), HT-2 and T-2 toxins (HT-2 and T-2) and zearalenone (ZEN) in cereals and cereal products by high performance liquid chromatography (HPLC) coupled with tandem mass spectrometry (MS/MS) after clean-up by solid phase extraction (SPE).
The method has been validated with samples of wheat, wheat flour, and wheat crackers. The wheat and the wheat flour was prepared from a mixture of wheat and fungi infected wheat kernels. The wheat crackers were baked from wheat flour and water spiked with the target mycotoxins.
Validation levels for NIV ranged from 27,7 μg/kg to 378 μg/kg.
Validation levels for DON ranged from 234 μg/kg to 2420 μg/kg.
Validation levels for 3-acetyl-DON ranged from 18,5 μg/kg to 137 μg/kg.
Validation levels for 15-acetyl-DON ranged from 11,4 μg/kg to 142 μg/kg.
Validation levels for HT-2 ranged from 6,6 μg/kg to 134 μg/kg.
Validation levels for T-2 ranged from 2,1 μg/kg to 37,6 μg/kg.
Validation levels for ZEN ranged from 31,6 μg/kg to 230 μg/kg.
Laboratory experiences have shown that this method is also applicable to barley and oat flour, and rye based crackers [5], however, this has not been validated in a collaborative study.

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This document specifies a routine method for the determination of bulk density, called “mass per
hectolitre”, of cereals as grain using manual or automatic, mechanical, electric or electronic mass per
hectolitre measuring instruments.
NOTE Further details of the measuring instruments are specified in ISO 7971-2:2019, 6.4.
2 Normative

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This document specifies a test method for ensuring the traceability of bulk density, called “mass per
hectolitre”, measuring instruments through reference to standard measurement instruments. The
mass per hectolitre is of commercial importance for grain cereals. Several types of instruments with
varying performances exist for measuring it.
This document also specifies the performances required of national standards instruments, secondary
standards instruments, and measuring instruments used in laboratories or in collection or storage silos.

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This document specifies a method for the determination of the fat acidity of milled cereal products. It is applicable to flours and semolinas obtained from wheat and durum wheat, and to pasta. NOTE This document appears to be applicable also to grains, flours and semolinas obtained from maize, and rye flour and oat flakes, but a further interlaboratory test is necessary before confirming this extension of the field of application.

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This document specifies a routine method for the determination of bulk density, called "mass per hectolitre", of cereals as grain using manual or automatic, mechanical, electric or electronic mass per hectolitre measuring instruments.
NOTE Further details of the measuring instruments are specified in ISO 7971‑2:2019, 6.4.

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This document specifies a test method for ensuring the traceability of bulk density, called "mass per hectolitre", measuring instruments through reference to standard measurement instruments. The mass per hectolitre is of commercial importance for grain cereals. Several types of instruments with varying performances exist for measuring it.
This document also specifies the performances required of national standards instruments, secondary standards instruments, and measuring instruments used in laboratories or in collection or storage silos.

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This document specifies a test method for ensuring the traceability of bulk density, called "mass per hectolitre", measuring instruments through reference to standard measurement instruments. The mass per hectolitre is of commercial importance for grain cereals. Several types of instruments with varying performances exist for measuring it. This document also specifies the performances required of national standards instruments, secondary standards instruments, and measuring instruments used in laboratories or in collection or storage silos.

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This document specifies a routine method for the determination of bulk density, called "mass per hectolitre", of cereals as grain using manual or automatic, mechanical, electric or electronic mass per hectolitre measuring instruments. NOTE Further details of the measuring instruments are specified in ISO 7971‑2:2019, 6.4.

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This European Standard specifies the term Besatz (impurities) and describes methods for the determination of its components. The term Besatz is used as a parameter for certain quality aspects in common wheat (Triticum aestivum L.), durum wheat (Triticum durum Desf.), rye (Secale cereale L.), triticale (Triticosecale Wittmack spp) and feed barley (Hordeum vulgare L.).

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This European Standard specifies the term Besatz (impurities) and describes methods for the determination of its components. The term Besatz is used as a parameter for certain quality aspects in common wheat (Triticum aestivum L.), durum wheat (Triticum durum Desf.), rye (Secale cereale L.), triticale (Triticosecale Wittmack spp) and feed barley (Hordeum vulgare L.).

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This part of ISO 7304 sets out a method for estimation by sensory analysis of the cooking quality of
alimentary pasta. Estimation takes place through the evaluation of the following:
— firmness, by chewing;
— liveliness, by manual handling;
— starch release, by manual handling.
The method does not express a preference and only gives an estimate relating to the evaluation of the
cooking of the pasta; it does not apply to small pasta shapes usually consumed in soups.
NOTE This method can be applied to all forms of alimentary pasta produced from durum wheat and to
products made from common wheat or a mixture of common wheat and durum wheat as long as the appropriate
national regulations allow these raw materials to be used in alimentary pasta.
This part of ISO 7304 has been specifically designed to establish the reference method with a view to
the development, approval or monitoring of instrumental or practical methods of sensory analysis.

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This document specifies minimum specifications for maize (Zea mays L.) intended for human consumption and which is the subject of international trade.

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This document specifies a high performance liquid chromatographic method with immunoaffinity column cleanup for the determination of ochratoxin A in cereals and cereal products. The limit of quantification is 0,2 μg/kg. The method detection limit is dependent on the sample matrix as well as on the instrument.

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2017-12-18  -  TC decision is missing to skip Formal Vote.
20180123 - Decision 3/2017 taken by TC 338 on 2017-06-26 (skip Formal Vote).

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2017-12-18  -  TC decision is missing to skip Formal Vote.
20180123 - Decision 3/2017 taken by TC 338 on 2017-06-26 (skip Formal Vote).

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This document gives guidelines for the determination by near infrared spectroscopy of constituents
such as moisture, fat, protein, starch and crude fibre and parameters such as digestibility in animal
feeding stuffs, cereals and milled cereal products.
The determinations are based on spectrometric measurement in the near infrared spectral region.

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This European Standard describes a method for the determination of the content of T-2 toxin and HT-2 toxin in cereals and cereal based products e.g. oats, intended for nutrition of infants and young children by high performance liquid chromatography (HPLC) coupled with tandem mass spectrometry (MS/MS) after cleanup by solid phase extraction (SPE) [5].
The method has been validated for HT-2 toxin in oat flour at levels of 9,3 µg/kg and 28,1 µg/kg, oat flakes at levels of 16,5 µg/kg and 21,4 µg/kg, and breakfast cereals (containing oat flakes) at a level of 8,1 µg/kg and for T-2 toxin in oat flour at levels of 4,4 µg/kg and 8,3 µg/kg, oat flakes at levels of 4,9 µg/kg and 6,6 µg/kg and breakfast cereals (containing oat flakes) at a level of 3,5 µg/kg.
Laboratory experiences [6] have shown that the method is also applicable to highly swelling materials (dry cereal based porridges and modified starches), but these were not examined in the method validation study. Details are outlined in 6.3.
The method can also be applied to oat-by-products at higher levels of T-2- and HT-2 toxin. In this case, the dilution steps need to be considered [6].

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This Technical Specification specifies a method for the determination of acrylamide in cereal-based products, potato-based products and coffee by gas-chromatography mass spectrometry (GC-MS).
The method has been single-laboratory validated via the analysis of spiked samples (French fries (uncooked), bread, water biscuit, infant cereal, biscuit, green coffee, roast coffee and instant coffee), ranging from 30 μg/kg to 1 500 μg/kg acrylamide.
The results from the single laboratory validation were obtained by a laboratory with significant experience in acrylamide analysis. In addition, this method has also been studied by inter laboratory trial via the analysis of samples containing incurred acrylamide, ranging from approximately 200 μg/kg to 2 000 μg/kg. Critical points of the method are identified in 7.5 and Clause 8.

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This European Standard describes a method for the determination of T-2 toxin and HT-2 toxin in cereals and cereal based products e.g. oats, intended for nutrition of infants and young children by high performance liquid chromatography (HPLC) coupled with tandem mass spectrometry (MS/MS) after cleanup by solid phase extraction (SPE) [5].
The method has been validated for HT-2 toxin in oat flour at levels of 9,3 µg/kg and 28,1 µg/kg, oat flakes at levels of 16,5 µg/kg and 21,4 µg/kg, and breakfast cereals (containing oat flakes) at a level of 8,1 µg/kg and for T-2 toxin in oat flour at levels of 4,4 µg/kg and 8,3 µg/kg, oat flakes at levels of 4,9 µg/kg and 6,6 µg/kg and breakfast cereals (containing oat flakes) at a level of 3,5 µg/kg.
Laboratory experiences [6] have shown that the method is also applicable to highly swelling materials (dry cereal based porridges and modified starches), but these were not examined in the method validation study. Details are outlined in 6.3.
The method can also be applied to oat-by-products at higher levels of T-2- and HT-2 toxin. In this case, the dilution steps need to be considered [6].
The method can also be applied to cereals and cereal products for infants and young children based on e.g. wheat, barley, and rice. In this case, the method needs to be in-house-validated for each material. At the time of the interlaboratory study, planned range was 10 µg/kg to 100 µg/kg, and it is known from the pre-study that the method works well in the whole range, although final validation was only done in the range from 3,5 µg/kg to 28,1 µg/kg.

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This part of ISO 16634 specifies a method for the determination of the total nitrogen content and the
calculation of the crude protein content of cereals, pulses and milled cereal products.
This method, like the Kjeldahl method (see References [1] and [6]), does not distinguish between protein
nitrogen and non-protein nitrogen. For the calculation of the protein content, various conversion factors
are used (see 3.2).

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ISO 16634-2:2016 specifies a method for the determination of the total nitrogen content and the calculation of the crude protein content of cereals, pulses and milled cereal products.
This method, like the Kjeldahl method (see References [1] and [6]), does not distinguish between protein nitrogen and non-protein nitrogen. For the calculation of the protein content, various conversion factors are used (see 3.2).

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ISO 16634-2:2016 specifies a method for the determination of the total nitrogen content and the calculation of the crude protein content of cereals, pulses and milled cereal products. This method, like the Kjeldahl method (see References [1] and [6]), does not distinguish between protein nitrogen and non-protein nitrogen. For the calculation of the protein content, various conversion factors are used (see 3.2).

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This draft European Standard describes a procedure for the determination of inorganic arsenic in foodstuffs of marine and plant origin by anion-exchange HPLC-ICP-MS following waterbath extraction.
This method has been validated in an interlaboratory test on white rice, wholemeal rice, leek, blue mussels, fish muscle and seaweed with an inorganic arsenic mass fraction in the range 0,073 mg/kg to 10,3 mg/kg.

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This draft European Standard describes a procedure for the determination of inorganic arsenic in foodstuffs of marine and plant origin by anion-exchange HPLC-ICP-MS following waterbath extraction.
This method has been validated in an interlaboratory test on white rice, wholemeal rice, leek, blue mussels, fish muscle and seaweed with an inorganic arsenic mass fraction in the range 0,073 mg/kg to 10,3 mg/kg [1].

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ISO 7304-1:2016 sets out a method for estimation by sensory analysis of the cooking quality of alimentary pasta. Estimation takes place through the evaluation of the following: - firmness, by chewing; - liveliness, by manual handling; - starch release, by manual handling. The method does not express a preference and only gives an estimate relating to the evaluation of the cooking of the pasta; it does not apply to small pasta shapes usually consumed in soups. NOTE This method can be applied to all forms of alimentary pasta produced from durum wheat and to products made from common wheat or a mixture of common wheat and durum wheat as long as the appropriate national regulations allow these raw materials to be used in alimentary pasta. ISO 7304-1:2016 has been specifically designed to establish the reference method with a view to the development, approval or monitoring of instrumental or practical methods of sensory analysis.

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This International Standard specifies a method using an amylograph for determining the viscosity of a suspension of flour in water, in which the starch is gelatinized by heating, in order to assess the conditions of gelatinization of the flour and so judge whether there is any alpha-amylase activity.
This method is applicable to wheat and rye flour and also to wheat and rye grain
Notes :
1 This International standard has been prepared on the basis of the Brabender-type amylograph
2 This method applies strictly to an amylograph and not to a viscograph, since an amylograph possesses the following characteristics :
- it is possible to change the torque-measuring head;
- the heating coils are located around the bowl of the apparatus and at the bottom;
- there is no cooling rod for lowering the gel temperature.

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