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doi:10.1094/CFW-54-2-0070 |
VIEW ARTICLE Collaborative Study on Updated Method 10-52: Baking Quality of Cookie Flour—Micro Method (Sugar-Snap Cookie) A. D. Bettge (1) and M. Kweon (2). (1) USDA-ARS Western Wheat Quality Laboratory, Pullman, WA, U.S.A. (2) USDA-ARS Soft Wheat Quality Laboratory, Wooster, OH, U.S.A. Cereal Foods World 54(2):70-73. At the 2007 San Antonio, TX, U.S.A., meeting of the SWFP, some time was devoted to discussing a potential modification, through reformulation, of AACC Intl. Approved Method 10-52, Baking Quality of Cookie Flour—Micro Method. The committee decided that the University of Idaho Quality Lab, Aberdeen, ID, U.S.A., and the USDA-ARS Wheat Quality Labs in Wooster, OH, U.S.A. (SWQL), and in Pullman, WA, U.S.A. (WWQL), would conduct a minicollaborative of several iterations of the current method 10-52. This minicollab was conducted and the results reviewed at the AACC Intl. Pacific Northwest Section meeting in Portland, OR, U.S.A., January 2008. The collaborative involved 12 participating laboratories, each of which baked a total of 18 cookies using the new method.
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