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    • 02 Acids Methods
    • 04 Acidity Methods
    • 06 Admixture of Flours Methods
    • 07 Amino Acids Methods
    • 10 Baking Quality Methods
    • 11 Biotechnology Methods
    • 12 Carbon Dioxide Methods
    • 14 Color and Pigments Methods
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    • 39 Infrared Analysis Methods
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    • 45 Mycotoxins Methods
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    • 56 Physicochemical Tests Methods
    • 58 Special Properties of Fats, Oils, and Shortenings Methods
    • 76 Starch Methods
    • 78 Statistical Principles Methods
    • 08 Total Ash Methods
    • 30 Crude Fat Methods
    • 35 Shelf Life Methods
    • 38 Gluten Methods
    • 42 Microorganisms Methods
    • 44 Moisture Methods
    • 48 Oxidizing, Bleaching, and Maturing Agents Methods
    • 54 Physical Dough Tests Methods
    • 55 Physical Tests Methods
    • 61 Rice Methods
    • 62 Preparation of Sample Methods
    • 64 Sampling Methods
    • 66 Semolina, Pasta, and Noodle Quality Methods
    • 70 Solutions Methods
    • 74 Staleness/Textrue Methods
    • 80 Sugars Methods
    • 82 Tables Methods
    • 86 Vitamins Methods
    • 89 Yeast Methods
    • Listed Methods by Number
    • 57 Pulses Methods
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Skip Navigation LinksCereals & Grains > Analytical Resources > Approved Methods of Analysis > Tools > Calculators & eXtras

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Methods eXtras​

Page Content

​​Conversion Calculators

  • ​Celsius to Fahrenheit​
  • Fahrenheit to Celsius
  • Gallons to Liters
  • Liters to Gallons
  • Milliliters to Ounces
  • Ounces to Milliliters
  • Kilograms to Pounds
  • Pounds to Kilograms​​​


​Calculators

​​​Moisture Basis (MB) Adjustmen​t Calculator
​Used to calculate test value at desired moisture level for grains and grains products​


02-01.02 Fat Acidity — General ​​​​Method
​Used to report fat acidity as mg KOH required to neutralized free fatty acids from grain on dry-matter basis​


​10-09.01 Basic Straight-Dough Bread Makin​g Method — Long Fermentation
Bake Test Data Recording Worksheet


​10-10.03 Bread B​aking
Calculation Worksheet


10-52.02 Baking Quality of Co​okie ​Flour
Calculation Worksheet


​14-60.01 Total Carotenoid Content of Cereal Grain​​​s a​nd F​lours
​Used to calculate the Total Carotenoid Content of Cereal Grains and Flours

22-02.01 Measurement of alpha-Amylase in Plant and Microb​​ial Materials Using the Ceralpha Method
alpha-Amylase Determination Spreadsheet


​​​32-23.01 β-Glucan Content of Barle​​y and Oats — Rapid Enz​​ymatic Procedure
​Spreadsheet for Determining and Recording β-Glucan Content of Barley and Oats​


​32-32.01 Measurement of Total Fructan in Fo​ods by an Enzym​atic/Spectrophotometric Method
Spreadsheet for Measuring Total Fructan in Foods


32-40.01 Resistant Starch in Starch Samples and Plant M​​aterials
​Spreadsheet for calculating resistant starch


39-00.01 Resistant Starch in Starch Samples and Plant Mate​rials
Spreadsheet for calculating statistical figures in NIR analysis


39-01.01 Evaluation of NIR Instrument Calibra​tion​
Spreadsheet for evaluating NIR Calibration


44-15.02 Aflatoxin — Presumptive ​T​est
Determining Moisture Content


​​44-17.01 Moisture — Air-Oven Method (Puls​es)
​Used to Calculate Pulse Moisture Content (Air Oven Method)


57-13.01 Water-Holding Capacity of Pulse Flours and Protein Materials
Used to calculate water holding capacity


61-03.01 Amylose Content of Mille​​d Rice
​Amylose Content Calculator for Samples Measured by Method 61-03


​76-31.01 Determination of Damaged Starch — Spectrophotometric Method​
​Spreadsheet for calculating starch damage


Videos, Images & Visual Supplements​


10-16.01 Bread Baking Video Enhancement
VolScan Profiler​​


10-52.02 Baking Quality of Cookie Flour — Micro Method
C​hart: Cookies made with three flours at four hydration levels


​10-52.02 Baking Quality of Cookie Flour — Micro Method
​Article: Collaborative Study on Updated Method 10-52


​​12-20.01 Total (Gasometric) Carbon Dioxide in Baking Powder (Chittick Analysis)​
Procedural Guide for the Determination of Carbon Dioxide Content of Baking Powders


​12-20.01 Total (Gasometric) Carbon Bioxide in Baking Powder (Chittick Analysis)
​Visual Supplement of the Preparation of the Acid Solution Reagent


​​22-80.01 Qualitative Test for Peroxidase in Oat Products
Peroxidase in Oat Products Visual Supplement


​​​32-23.01 β-Glucan Content of Barley and Oats — Rapid Enzymatic Procedure​
Video of the Measurement of Mixed-Linkage β-Glucan using Megazyme Assay Procedure​


​54-30.02 Alveograph Method for Soft and Hard Wheat Flour
Video Tutorial on the Methods using the Alveograph


​54-50.01 Determination of the Water Absorption Capacity of Flours and of Physical Properties of Wheat Flour Doughs, Using the Consistograph
Video tutorial on the procedure using the Consistograph


​56-21.01 Flour Swelling Volume​
Video Demonstration of Flour Swelling Volume Test Procedure


57-12.01 Method for Determining Water Hydration Capacity and Percentage of Unhydrated Seeds of Pulses
Photo Gallery Comparison Images of a Variety of Hydrated and Unhydrated Pulses


​​57-13.01 ​Method for Determining Water Hydration Capacity and Percentage of Unhydrated Seeds of Pulses
Photo Gallery ​Comparison Images of a Variety of Hydrated and Unhydrated Pulse​


57-13.01 ​Method for Determining Water Hydration Capacity and Percentage of Unhydrated Seeds of Pulses
Collaborative Study on the Updated Method


57-14.01 Firmness of Cooked Pulses
Determining Firmness of Cooked Pulses Visual Guide


57-14.01 Firmness of Cooked Pulses
Collaborative Study on Updated Method

​

76-22.01 Determination of the Pasting Properties of Oat with Rapid Viscosity Analysis
Video Demonstration of Oat Pasting Using the RVA​

​

76-33.01 Determ​ination of Damaged Starch — Amperometric Method
Video Demonstration using the SDMatic



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