Citation
(2003), "New wheat methods manual from CCFRA Guideline No. 3", Nutrition & Food Science, Vol. 33 No. 4. https://doi.org/10.1108/nfs.2003.01733dab.011
Publisher
:Emerald Group Publishing Limited
Copyright © 2003, MCB UP Limited
New wheat methods manual from CCFRA Guideline No. 3
New wheat methods manual from CCFRA – Guideline No. 3
A new edition of CCFRA's manual of methods for wheat and flour testing (CCFRA Guideline No. 3), which is used in laboratories throughout the milling and baking industries, is now available. In addition to completely new methods for determining starch damage, hardness index, hectolitre weight and the use of a check tile for grade colour of National Standard flour, many of the existing methods have been updated and revised to take account of new developments or experience of their practical implementation. The changes are listed in detail in the manual, which has also been reorganised to include separate protocols for standard procedures that are common to more than one method. As in the previous (1997) edition, statistical data together with details of method reproducibility and repeatability generated from collaborative trials are included in support of each method.
Further information can be obtained from Mrs Sue Hocking, CCFRA, Tel: +44(0)1386 842225; E-mail: pubs@campden.co.uk