AACC Approved Methods of Analysis เป็นเอกสารมาตรฐานวิธีสอบเกี่ยวกับธัญชาติ ธัญพืช แป้ง อาหารที่ทำจากแป้ง เช่น ข้าว ขนมปัง ขนมอบ เบเกอรี่ อาหารประเภทเส้น ปัจจุบันเอกสารฉบับนี้จำหน่ายเป็นฐานข้อมูลออนไลน์เพียงอย่างเดียวไม่จำหน่ายแยกแต่ละวิธีทดสอบ โดยตีพิมพ์รูปเล่มฉบับสุดท้ายคือฉบับพิมพ์ครั้งที่ 10 ปี ค.ศ. 2001
AACC ย่อมาจาก American Association of Cereal Chemists ปัจจุบันเปลี่ยนชื่อเป็น Cereals & Grains Association
AACC Method List
| Country | Organization | Method Number | Title | Year | Status | Pages | Product Field | Subject |
| USA | AACC | AACC 02-01.02 | Fat Acidity—General Method | 2009 | Revision | 2 | Food | Total fatty acids, Grain |
| USA | AACC | AACC 02-02.02 | Fat Acidity—Rapid Method, for Small Grains | 2009 | Revision | 2 | Food | Total fatty acids, Grain |
| USA | AACC | AACC 02-03.02 | Fat Acidity—Rapid Method, for Corn | 1999 | Reapproval | 2 | Food | Total fatty acids, Corn |
| USA | AACC | AACC 02-04.02 | Fat Acidity—Colorimetric Method | 1999 | Reapproval | 2 | Food | Total fat acidity acids, Grain, Flour |
| USA | AACC | AACC 02-31.01 | Titratable Acidity | 1999 | Reapproval | 1 | Food | Acidity, Nonfat dry milk |
| USA | AACC | AACC 02-32.02 | Neutralizing Value of Acid-Reacting Materials | 1999 | Reapproval | 3 | Food | Neutralizing value, Monocalcium phosphate, Sodium acid pyrophosphate, Sodium aluminum phosphate, Acid-reacting materials, Chemical leavening systems |
| USA | AACC | AACC 02-52.01 | Hydrogen-Ion Activity (pH)—Electrometric Method | 1999 | Reapproval | 1 | Food | pH, Flour, Bread, Cracker, Cake, Pastry |
| USA | AACC | AACC 04-10.01 | Phosphoric Acid—Qualitative Method | 1999 | Reapproval | 1 | Food | Phosphate salts, Baking powders, Baking chemicals |
| USA | AACC | AACC 04-11.01 | Phosphoric Acid—Quantitative Method | 1999 | Reapproval | 2 | Food | Phosphate salts, Baking powders, Baking chemicals |
| USA | AACC | AACC 04-14.01 | Sulfuric Acid—Quantitative Method | 1999 | Reapproval | 1 | Food | Sulfate content, Baking powders, Baking chemicals |
| USA | AACC | AACC 04-20.01 | Acetic, Butyric, and Lactic Acids in Rye Flour | 1999 | Reapproval | 2 | Food | Acetic acid, Butyric acid, Lactic acid, Rye flour |
| USA | AACC | AACC 04-21.01 | Benzoic Acid | 1999 | Reapproval | 3 | Food | Benzoic acid, Flour |
| USA | AACC | AACC 04-22.01 | Citric and Isocitric Acids | 1999 | Reapproval | 5 | Food | Citric acid, Isocitric acid, Fruit, Fruit products |
| USA | AACC | AACC 04-27.01 | Tartaric Acid—Quantitative Method | 1999 | Reapproval | 2 | Food | Tartaric acid, Cream of tartar, Baking powders, Baking chemicals |
| USA | AACC | AACC 04-28.01 | Free or Combined Tartaric Acid—Qualitative Method | 1999 | Reapproval | 1 | Food | Tartaric acid, Cream of tartar, Baking powders, Baking chemicals |
| USA | AACC | AACC 06-10.01 | Admixture of Rye and Wheat Flours | 1999 | Reapproval | 1 | Food | Flours admixture, Wheat flour, Rye flour, Dough stickiness, Trifructosan method |
| USA | AACC | AACC 06-11.01 | Soy Flour | 1999 | Reapproval | 1 | Food | Soy flour, Uncooked cereal, Uncooked pasta products |
| USA | AACC | AACC 07-01.01 | Measurement of Acid-Stable Amino Acids | 1999 | Reapproval | 2 | Food | Amino Acids, Pure proteins, Protein isolates,Protein concentrates, Protein containing foods, Defatted protein containing foods |
| USA | AACC | AACC 07-11.01 | Measurement of Sulfur Amino Acids | 1999 | Reapproval | 3 | Food | Cysteic acid, Methionine sulfone, Grains, Flours, Meals, Foods, Feeds |
| USA | AACC | AACC 07-20.01 | Measurement of Tryptophan—Alkaline Hydrolysis | 1999 | Reapproval | 3 | Food | Tryptophan, Food, Feedstuffs |
| USA | AACC | AACC 08-01.01 | Ash—Basic Method | 2020 | Revised | 2 | Food | Total Ash, Flour, Bread, Feed |
| USA | AACC | AACC 08-02.01 | Ash—Rapid (Magnesium Acetate) Method | 2020 | Revised | 2 | Food | Total Ash, Flour |
| USA | AACC | AACC 08-03.01 | Ash—Rapid (2-Hour, 600°) Method | 2020 | Revised | 1 | Food | Total Ash, Feedstuffs |
| USA | AACC | AACC 08-10.01 | Ash in Cacao Products | 2020 | Revised | 1 | Food | Total Ash, Cacao products |
| USA | AACC | AACC 08-11.01 | Ash in Dry Milk Products | 2020 | Revised | 1 | Food | Total Ash, Milk products |
| USA | AACC | AACC 08-12.01 | Ash in Farina and Semolina | 2020 | Revised | 1 | Food | Total Ash, Flour, Semolina |
| USA | AACC | AACC 08-14.01 | Ash in Molasses, Sugars, and Syrups | 2020 | Revised | 1 | Food | Total Ash |
| USA | AACC | AACC 08-16.01 | Ash in Soy Flour | 2020 | Revised | 1 | Food | Total Ash |
| USA | AACC | AACC 08-17.01 | Ash in Starch | 1999 | Reapproval | 1 | Food | Total Ash |
| USA | AACC | AACC 08-18.01 | Ash in Yeast Foods | 1999 | Reapproval | 1 | Food | Total Ash |
| USA | AACC | AACC 08-21.01 | Prediction of Ash Content in Wheat Flour—Near-Infrared Method | 2000 | Final Approval | 1 | Food | Total Ash |
| USA | AACC | AACC 10-05.01 | Guidelines for Measurement of Volume by Rapeseed Displacement | 2001 | First Approval | 4 | Food | Baking Quality, Baked product, Bakery, Breads, Cakes, Volume measurements |
| USA | AACC | AACC 10-09.01 | Basic Straight-Dough Bread-Baking Method—Long Fermentation | 1999 | Reapproval | 6 | Food | Baking Quality, Wheat flour, Bread, Straight-dough process |
| USA | AACC | AACC 10-10.03 | Optimized Straight-Dough Bread-Baking Method | 1999 | Reapproval | 8 | Food | Baking Quality, Bread, Dough, Wheat flour, Straight-dough method |
| USA | AACC | AACC 10-11.01 | Baking Quality of Bread Flour—Sponge-Dough, Pound-Loaf Method | 1999 | Reapproval | 3 | Food | Baking Quality, Bread, Wheat flour, Sponge-dough method, Wheat-based composite flours, Loaf characteristics |
| USA | AACC | AACC 10-12.01 | Baking Guidelines for Scoring Experimental Bread | 2012 | Final Approval | 6 | Food | Baking Quality, Bread, Scoring experimental white pan bread, Loaf appearance, Crust color, Crumb structure, Crumb color |
| USA | AACC | AACC 10-13.02 | Guidelines for Testing a Variety of Products | 2001 | First Approval | 12 | Food | Baking Quality |
| USA | AACC | AACC 10-14.01 | Determination of Bread Volume by Laser Topography: BVM Method | 2014 | First Approval | 2 | Food | Baking Quality, Bread volume |
| USA | AACC | AACC 10-15.01 | Baking Quality of Angel-Cake Flour | 1999 | Reapproval | 4 | Food | Baking Quality, Cake flours, Whipping quality, Foam specific gravity |
| USA | AACC | AACC 10-16.01 | Baking Volumetric and Dimensional Profile of Baked Products by Laser Topography—VolScan Profiler Method | 2015 | Final Approval | 5 | Food | Baking Quality, Laser topography, Baked products, Bread, Rolls, Baguettes, Muffins, Cakes |
| USA | AACC | AACC 10-18.01 | Baking Measurement of Crumb Structure of Baked Products by C-Cell | 2017 | Final Approval | 4 | Food | Baking Quality, Baked products, Bakery |
| USA | AACC | AACC 10-31.03 | Baking Quality of Biscuit Flour | 1999 | Reapproval | 3 | Food | Baking Quality, Flour, Biscuit flour |
| USA | AACC | AACC 10-50.05 | Baking Quality of Cookie Flour | 1999 | Reapproval | 6 | Food | Baking Quality, Flour, Cookie flour |
| USA | AACC | AACC 10-52.02 | Baking Quality of Cookie Flour—Micro Method | 1999 | Reapproval | 7 | Food | Baking Quality, Flour, Cookie flour |
| USA | AACC | AACC 10-53.01 | Baking Quality of Cookie Flour—Macro Wire-Cut Formulation | 1999 | Reapproval | 4 | Food | Baking Quality, Flour, Cookie flour |
| USA | AACC | AACC 10-54.01 | Baking Quality of Cookie Flour—Micro Wire-Cut Formulation | 1999 | Reapproval | 4 | Food | Baking Quality, Flour, Cookie flour, Biscuit flour |
| USA | AACC | AACC 10-80.01 | Baking Flour Quality in a Pancake-Making Method | 2013 | Final Approval | 4 | Food | Baking Quality, Flour, Pancake flour, Batter-based product |
| USA | AACC | AACC 10-90.01 | Baking Quality of Cake Flour | 1999 | Reapproval | 4 | Food | Baking Quality, Cake flour |
| USA | AACC | AACC 10-91.01 | Use of Layer Cake Measuring Template | 1999 | Reapproval | 1 | Food | Baking Quality, Layer cake |
| USA | AACC | AACC 11-10.01 | Bt Cry1Ab-Modified Corn in Corn Flour—ELISA Method | 2000 | First Approval | 3 | Food | Biotechnology, Corn flour, Bt-modified corn |
| USA | AACC | AACC 11-20.01 | StarLink Corn in Corn Flour and Corn Meal—ELISA Method | 2001 | First Approval | 3 | Food | Biotechnology, Corn flour, Corn meal, Cry9C protein, Endotoxin |
| USA | AACC | AACC 11-21.01 | ELISA Method for StarLink Corn in Corn Flour and Corn Meal | 2001 | First Approval | 4 | Food | Biotechnology, Corn flour, Corn meal, Cry9C protein, Endotoxin |
| USA | AACC | AACC 11-30.01 | Quantification of MON 810 Corn in Corn Flour by Real-Time Polymerase Chain Reaction | 2005 | First Approval | 7 | Food | Biotechnology, Corn flour, MON 810 DNA |
| USA | AACC | AACC 11-50.01 | Guideline for Disclosure of Bioengineered Products | 2017 | Approval | 2 | Food | Biotechnology, Bioengineered products, Genetically engineered product, Genetically modified product, GE product |
| USA | AACC | AACC 12-10.01 | Residual Carbon Dioxide in Baking Powder | 1999 | Reapproval | 3 | Food | Carbon Dioxide, Baking powder, Carbon dioxide |
| USA | AACC | AACC 12-20.01 | Total (Gasometric) Carbon Dioxide in Baking Powder | 1999 | Reapproval | 2 | Food | Carbon Dioxide, Baking powder |
| USA | AACC | AACC 12-21.01 | Total Carbon Dioxide in Prepared Mixes and Self-Rising Flours | 1999 | Reapproval | 2 | Food | Carbon Dioxide, Bakery mixes, Self-rising flours, Leavening ingredient |
| USA | AACC | AACC 12-29.01 | Table: Correction Factors for Gasometric Determination of Carbon Dioxide | 1999 | Reapproval | 6 | Food | Carbon Dioxide, Gasometric determination, Correction factors |
| USA | AACC | AACC 14-10.01 | Pekar Color Test (Slick Test) | 1999 | Reapproval | 1 | Food | Color and Pigments, Flour |
| USA | AACC | AACC 14-22.01 | Color of Pasta—Reflectance Colorimeter Method | 1999 | Reapproval | 4 | Food | Color, Pasta |
| USA | AACC | AACC 14-30.01 | Agtron Color Test for Flour | 1999 | Reapproval | 2 | Food | Color, Flour |
| USA | AACC | AACC 14-50.01 | Determination of Pigments | 1999 | Reapproval | 2 | Food | Pigments |
| USA | AACC | AACC 14-60.01 | Total Carotenoid Content of Cereal Grains and Flours | 2012 | Final Approval | 4 | Food | Color and Pigments, Cereal, Flour, Carotenoid, Lutein |
| USA | AACC | AACC 20-01.01 | Egg Solids—Digitonin Cholesterol Method | 1999 | Reapproval | 3 | Food | Ingredients |
| USA | AACC | AACC 20-10.01 | Egg Solids in Pasta Products | 1999 | Reapproval | 3 | Food | Ingredients, Pasta |
| USA | AACC | AACC 20-20.01 | Determination of Isoflavones in Soy and Selected Foods Containing Soy by Extraction, Saponification, and Liquid Chromatography | 2001 | First Approval | 6 | Food | Isoflavone glucosides, Aglucons, Soy |
| USA | AACC | AACC 22-02.01 | Measurement of alpha-Amylase in Plant and Microbial Materials Using the Ceralpha Method | 2001 | First Approval | 5 | Food | Enzymes, Amylase, Ceralpha |
| USA | AACC | AACC 22-05.01 | Measurement of alpha-Amylase in Cereal Grains and Flours—Amylazyme Method | 1999 | First approval | 5 | Food | Enzymes, Amylase, Cereal grains, Cereal flours, Malted grains, Ceralpha |
| USA | AACC | AACC 22-08.02 | Measurement of alpha-Amylase Activity with the Rapid Visco Analyser | 2017 | Revised | 4 | Food | Enzymes |
| USA | AACC | AACC 22-10.01 | Measurement of alpha-Amylase Activity with the Amylograph | 1999 | Reapproval | 3 | Food | Enzymes |
| USA | AACC | AACC 22-11.01 | Measurement of Gassing Power by the Pressuremeter Method | 1999 | Reapproval | 1 | Food | Enzymes, Dough, Gassing power, Gas production |
| USA | AACC | AACC 22-12.01 | Measurement of alpha-Amylase Activity in Flour Supplemented with Fungal alpha-Amylase—Modified Amylograph Method | 1999 | Reapproval | 4 | Food | Enzymes |
| USA | AACC | AACC 22-14.01 | Measurement of Gassing Power by Volumetric Method | 1999 | Reapproval | 1 | Food | Enzymes, Fermenting dough, Gassing power, Gas production |
| USA | AACC | AACC 22-15.01 | Measurement of Diastatic Activity of Flour or Semolina | 1999 | Reapproval | 4 | Food | Enzymes, Flour, Semolina, Processing characteristics, Hydrolytic enzymes, Amylase, Diastatic activity, Maltose produced, Starch hydrolysis |
| USA | AACC | AACC 22-40.01 | Measurement of Trypsin Inhibitor Activity of Soy Products—Spectrophotometric Method | 1999 | Reapproval | 2 | Food | Enzymes |
| USA | AACC | AACC 22-62.01 | Measurement of Proteolytic Activity—Spectrophotometric Method | 1999 | Reapproval | 3 | Food | Proteolytic activity |
| USA | AACC | AACC 22-80.01 | Qualitative Test for Peroxidase in Oat Products | 1999 | Reapproval | 2 | Food | Enzymes, Peroxidase, Oat products |
| USA | AACC | AACC 22-85.01 | Measurement of Polyphenol Oxidase in Wheat Kernels (L-DOPA Substrate) | 2004 | First Approval | 3 | Food | Enzymes, Polyphenol oxidase (PPO) |
| USA | AACC | AACC 22-90.01 | Measurement of Urease Activity | 1999 | Reapproval | 2 | Food | Enzymes |
| USA | AACC | AACC 26-10.02 | Experimental Milling: Introduction, Equipment, Sample Preparation, and Tempering | 1999 | Reapproval | 6 | Food | Experimental Milling |
| USA | AACC | AACC 26-21.02 | Experimental Milling—Bühler Method for Hard Wheat | 1999 | Reapproval | 6 | Food | Experimental Milling, Bread flour, Noodle flour, Hard wheat |
| USA | AACC | AACC 26-22.01 | Experimental Milling—Batch Method for Hard Wheat | 1999 | Reapproval | 5 | Food | Experimental Milling, Bread flour, Noodle flour, Hard wheat |
| USA | AACC | AACC 26-30.02 | Experimental Milling—Bühler Method for Soft Wheat Short-Extraction Flour | 1999 | Reapproval | 3 | Food | Experimental Milling, Cake flour |
| USA | AACC | AACC 26-31.01 | Experimental Milling—Bühler Method for Soft Wheat Straight-Grade Flour | 1999 | Reapproval | 4 | Food | Experimental Milling, Wheat flour, Cleanout procedure |
| USA | AACC | AACC 26-32.01 | Experimental Milling—Batch Method for Soft Wheat | 1999 | Reapproval | 3 | Food | Experimental Milling, Wheat flour |
| USA | AACC | AACC 26-41.01 | Experimental Milling—Bühler Method for Durum Wheat | 1999 | Reapproval | 3 | Food | Experimental Milling, Pasta-making quality |
| USA | AACC | AACC 26-42.01 | Experimental Milling—Batch Method for Durum Wheat | 1999 | Reapproval | 4 | Food | Experimental Milling |
| USA | AACC | AACC 26-50.01 | Brabender Quadrumat Jr. (Quadruplex) Method | 1999 | Reapproval | 6 | Food | Experimental Milling |
| USA | AACC | AACC 26-70.01 | Chopin CD1 Laboratory Mill Method | 2015 | Final Approval | 5 | Food | Experimental Milling, Flour mill, Wheat sourcing |
| USA | AACC | AACC 26-95.01 | Experimental Milling: Temper Table | 1999 | Reapproval | 11 | Food | Experimental Milling, wheat, Temper water levels |
| USA | AACC | AACC 28-01.01 | Apparatus or Materials for Extraneous Matter Methods | 1999 | Reapproval | 3 | Food | Extraneous Matter, Grain, Flour mill |
| USA | AACC | AACC 28-02.01 | Reagents for Extraneous Matter Methods | 1999 | Reapproval | 2 | Food | Extraneous Matter, Grain, Flour mill |
| USA | AACC | AACC 28-03.02 | Special Techniques for Extraneous Matter Methods | 1999 | Reapproval | 7 | Food | Extraneous Matter, Grain, Flour mill |
| USA | AACC | AACC 28-06.01 | Cinder and Sand Particles in Farina—Counting Method | 1999 | Reapproval | 1 | Food | Extraneous Matter, Farina, Cinder paricles, Sand particles |
| USA | AACC | AACC 28-07.01 | Cinder and Sand Particles in Farina—Gravimetric Method | 1999 | Reapproval | 1 | Food | Extraneous Matter, Farina, Cinder paricles, Sand particles |
| USA | AACC | AACC 28-10.02 | Macroscopic Examination of External Contamination in Whole Grains | 1999 | Reapproval | 1 | Food | Extraneous Matter, Cereal grains, Unpopped popcorn, Dried peas, Bean, Rodent excreta, Filth, Extraneous material, Rodent, Insect, Weevils, Moths, Lygus bugs, Aphids |
| USA | AACC | AACC 28-19.01 | External Filth and Internal Insect Infestation in Whole Corn | 1999 | Reapproval | 2 | Food | Extraneous Matter, Cereal grains, External filth, Internal insects |
| USA | AACC | AACC 28-20.02 | Microscopic Examination of External Contamination in Whole Grains | 1999 | Reapproval | 2 | Food | Extraneous Matter |
| USA | AACC | AACC 28-21.02 | X-Ray Examination for Internal Insect Infestation | 1999 | Reapproval | 3 | Food | Extraneous Matter, Grains, Cereal grains, Unpopped popcorn, Dried peas, Dried beans, Insect |
| USA | AACC | AACC 28-22.02 | Cracking-Flotation Test for Internal Insects in Whole Grains | 1999 | Reapproval | 2 | Food | Extraneous Matter, Grains, Cereal grains, Unpopped popcorn, Dried peas, Dried beans, Insect |
| USA | AACC | AACC 28-30.02 | Macroscopic Examination of Materials Hard to Hydrate | 1999 | Reapproval | 1 | Food | Extraneous Matter, Baked products, Ready-to-eat cereals, Alimentary pastes, Filth |
| USA | AACC | AACC 28-31.02 | Pancreatin Sieving Method, for Insect and Rodent Filth in Materials Hard to Hydrate | 1999 | Reapproval | 3 | Food | Extraneous Matter, Baked products, Ready-to-eat cereals, Alimentary pastes, Filth |
| USA | AACC | AACC 28-32.02 | Sieving Method, for Materials Hard to Hydrate | 1999 | Reapproval | 2 | Food | Extraneous Matter, Baked products, Ready-to-eat cereals, Alimentary pastes, Filth |
| USA | AACC | AACC 28-33.02 | Pancreatin Nonsieving Method for Insect and Rodent Filth in Materials Easy to Hydrate | 1999 | Reapproval | 2 | Food | Extraneous Matter, Easy-to-hydrate baked materials, Filth |
| USA | AACC | AACC 28-40.01 | Acid Hydrolysis Method for Insect Fragments and Rodent Hairs—Wheat-Soy Blend | 1999 | Reapproval | 2 | Food | Extraneous Matter, Wheat-soy blends, Filth |
| USA | AACC | AACC 28-41.03 | Acid Hydrolysis Method for Extracting Insect Fragments and Rodent Hairs—Light Filth in White Flour | 1999 | Reapproval | 3 | Food | Extraneous Matter, Flour, Filth |
| USA | AACC | AACC 28-43.01 | Glass Plate Method, for Insect Excreta | 1999 | Reapproval | 1 | Food | Extraneous Matter, Flour, Filth, Insect excreta |
| USA | AACC | AACC 28-44.01 | Iodine Method, for Insect Eggs in Flour | 1999 | Reapproval | 2 | Food | Extraneous Matter, Flour, Filth, Insect egg |
| USA | AACC | AACC 28-50.01 | Decantation Method, for Rodent Excreta | 1999 | Reapproval | 1 | Food | Extraneous Matter, Cornmeal, Corn grits, Brewer’s grits, Flour, Rye meal, Wheat meal, Whole-wheat flour, Farina, Semolina, Rodent excreta |
| USA | AACC | AACC 28-51.02 | Flotation Method, for Insect and Rodent Filth | 1999 | Reapproval | 2 | Food | Extraneous Matter, Cornmeal, Corn grits, Brewer’s grits, Flour, Rye meal, Wheat meal, Whole-wheat flour, Farina, Semolina, Filth |
| USA | AACC | AACC 28-60.02 | Tween-Versene Method, for Insect Fragments and Rodent Hairs in Rye Flour | 1999 | Reapproval | 2 | Food | Extraneous Matter, Rye flour, Insect fragments, Rodent hair, Filth |
| USA | AACC | AACC 28-70.01 | Defatting-Digestion Method, for Insect Fragments and Rodent Hairs | 1999 | Reapproval | 1 | Food | Extraneous Matter, Soy flour, Insect fragments, Rodent hair, Filth |
| USA | AACC | AACC 28-75.02 | Sieving Method, for Light Filth in Starch | 1999 | Reapproval | 1 | Food | Extraneous Matter, Starch, Light filth |
| USA | AACC | AACC 28-80.01 | Flotation Method, for Insect and Rodent Filth in Popped Popcorn | 1999 | Reapproval | 1 | Food | Extraneous Matter, Popcorn, Filth |
| USA | AACC | AACC 28-85.01 | Ultraviolet Light Examination, for Rodent Urine | 1999 | Reapproval | 1 | Agriculture | Extraneous Matter, Bags, Packaging materials, Rodent urine |
| USA | AACC | AACC 28-86.01 | Xanthydrol Test, for Urea | 1999 | Reapproval | 2 | Agriculture | Extraneous Matter, Cloth bags, Packaging materials, Urea, Staining, Rodent urine |
| USA | AACC | AACC 28-87.01 | Urease-Bromthymol Blue Test Paper, for Urea | 1999 | Reapproval | 2 | Agriculture | Extraneous Matter, Cloth fiber, Sack fibers, Cereal grains, Nuts, Spices, Urea, Rodent urine |
| USA | AACC | AACC 28-93.01 | Direction of Insect Penetration into Food Packaging | 1999 | Reapproval | 2 | Agriculture | Extraneous Matter, Packaging materials, Insect chewing |
| USA | AACC | AACC 28-95.01 | Insect, Rodent Hair, and Radiographic Illustrations | 1999 | Reapproval | 19 | Food | Extraneous Matter, Cereal grains, Grain products, Corn, Wheat, Insects contamination, Insect Fragments, Rodent hair |
| USA | AACC | AACC 30-10.01 | Crude Fat in Flour, Bread, and Baked Cereal Products Not Containing Fruit | 1999 | Reapproval | 2 | Food | Crude Fat, Cereals, Bread |
| USA | AACC | AACC 30-12.02 | Crude Fat in Cocoa | 1999 | Reapproval | 2 | Food | Crude Fat, Cocoa |
| USA | AACC | AACC 30-14.01 | Crude Fat in Baked Pet Food | 1999 | Reapproval | 2 | Food | Crude Fat, Pet Food |
| USA | AACC | AACC 30-16.01 | Crude Fat in Dry Milk Products | 1999 | Reapproval | 2 | Food | Crude Fat, Dry milk |
| USA | AACC | AACC 30-18.01 | Crude Fat in Egg Yolk by Acid Hydrolysis | 1999 | Reapproval | 2 | Food | Crude Fat, Egg |
| USA | AACC | AACC 30-20.01 | Crude Fat in Grain and Stock Feeds | 1999 | Reapproval | 2 | Food | Crude Fat |
| USA | AACC | AACC 30-25.01 | Crude Fat in Wheat, Corn, and Soy Flour, Feeds, and Mixed Feeds | 1999 | Reapproval | 2 | Food | Crude Fat, Flours, Feeds |
| USA | AACC | AACC 30-40.01 | Unsaponifiable Matter | 1999 | Reapproval | 3 | Food | Crude Fat |
| USA | AACC | AACC 32-05.01 | Total Dietary Fiber | 1999 | Reapproval | 4 | Food | Fiber |
| USA | AACC | AACC 32-06.01 | Total Dietary Fiber—Rapid Gravimetric Method | 1999 | Reapproval | 4 | Food | Fiber |
| USA | AACC | AACC 32-07.01 | Soluble, Insoluble, and Total Dietary Fiber in Foods and Food Products | 1999 | Reapproval | 9 | Food | Fiber |
| USA | AACC | AACC 32-10.01 | Crude Fiber in Flours, Feeds, and Feedstuffs | 1999 | Reapproval | 4 | Food | Fiber |
| USA | AACC | AACC 32-17 | Crude fiber in soy flour | Remove | 2 | Food | Fiber | |
| USA | AACC | AACC 32-20.01 | Insoluble Dietary Fiber | 1999 | Reapproval | 2 | Food | Fiber |
| USA | AACC | AACC 32-21.01 | Insoluble and Soluble Dietary Fiber in Oat Products—Enzymatic-Gravimetric Method | 1999 | Reapproval | 5 | Food | Fiber |
| USA | AACC | AACC 32-22.01 | beta-Glucan in Oat Fractions and Unsweetened Oat Cereals | 1999 | Reapproval | 7 | Food | Fiber |
| USA | AACC | AACC 32-23.01 | beta-Glucan Content of Barley and Oats—Rapid Enzymatic Procedure | 1999 | Reapproval | 5 | Food | Fiber |
| USA | AACC | AACC 32-24.01 | beta-Glucan Viscosity in Cereal Products with the Rapid Visco Analyzer | 2015 | Final Approval | 4 | Food | Fiber |
| USA | AACC | AACC 32-25.01 | Total Dietary Fiber—Determined as Neutral Sugar Residues, Uronic Acid Residues, and Klason Lignin (Uppsala Method) | 1999 | Reapproval | 9 | Food | Fiber |
| USA | AACC | AACC 32-28.02 | Polydextrose in Foods by Ion Chromatography | 2013 | Revised | 5 | Food | Fiber |
| USA | AACC | AACC 32-31.01 | Fructans in Foods and Food Products—Ion Exchange Chromatographic Method | 2001 | First Approval | 10 | Food | Fiber |
| USA | AACC | AACC 32-32.01 | Measurement of Total Fructan in Foods by an Enzymatic/Spectrophotometric Method | 2001 | First Approval | 6 | Food | Fiber |
| USA | AACC | AACC 32-33.01 | Determination of trans-Galactooligosaccharides in Selected Food Products by Ion-Exchange Chromatographic Method | 2001 | First Approval | 8 | Food | Fiber |
| USA | AACC | AACC 32-40.01 | Resistant Starch in Starch Samples and Plant Materials | 2002 | First Approval | 7 | Food | Fiber |
| USA | AACC | AACC 32-41.01 | Total Dietary Fiber in Foods Containing Resistant Maltodextrin—Enzymatic-Gravimetric Method and Liquid Chromatography Determination | 2002 | First Approval | 10 | Food | Fiber |
| USA | AACC | AACC 32-45.01 | Total Dietary Fiber (Codex Alimentarius Definition) | 2009 | Final Approval | 12 | Food | Fiber |
| USA | AACC | AACC 32-50.01 | Insoluble, Soluble, and Total Dietary Fiber (Codex Definition) by an Enzymatic-Gravimetric Method and Liquid Chromatography | 2011 | Final Approval | 20 | Food | Fiber |
| USA | AACC | AACC 32-60.01 | Rapid Integrated Method for Total Dietary Fiber | 2021 | Final Approval | 14 | Food | Fiber |
| USA | AACC | AACC 33-50.02 | Sensory Evaluation—Triangle Difference Test | 1999 | Reapproval | 2 | Food | Sensory Analysis |
| USA | AACC | AACC 35-01.01 | Guidelines for Shelf-Life Testing of Food and Ingredients for Key Quality Attributes | 2018 | Final Approval | 13 | Food | Shelf Life |
| USA | AACC | AACC 35-02.01 | Guideline for Shelf-Life Testing of Baking Powders for Key Quality Attributes | 2021 | Final Approval | 2 | Food | Shelf Life |
| USA | AACC | AACC 38-10.01 | Gluten—Hand Washing Method | 1999 | Reapproval | 1 | Food | Gluten |
| USA | AACC | AACC 38-12.02 | Wet Gluten, Dry Gluten, Water-Binding Capacity, and Gluten Index | 2000 | First Approval | 5 | Food | Gluten |
| USA | AACC | AACC 38-20.01 | Farinograph Test for Vital Wheat Gluten | 1999 | Reapproval | 1 | Food | Gluten |
| USA | AACC | AACC 38-50.01 | Gluten in Corn Flour and Corn-Based Products by Sandwich ELISA | 2012 | First Approval | 5 | Food | Gluten |
| USA | AACC | AACC 38-52.01 | Gluten in Rice Flour and Rice-Based Products by G12 Sandwich ELISA Assay | 2014 | Final Approval | 5 | Food | Gluten |
| USA | AACC | AACC 38-55.01 | Gluten in Fermented Cereal-Based Products by Competitive ELISA | 2013 | First Approval | 5 | Food | Gluten |
| USA | AACC | AACC 38-60.01 | Gluten in Corn Flour and Corn-Based Products by Qualitative R5 Analysis | 2017 | Final Approval | 3 | Food | Gluten |
| USA | AACC | AACC 39-00.01 | Near-Infrared Methods—Guidelines for Model Development and Maintenance | 1999 | First Approval | 5 | Food | Infrared Analysis |
| USA | AACC | AACC 39-01.01 | Evaluation of NIR Instrument Calibration | 2010 | Final Approval | 6 | Food | Infrared Analysis |
| USA | AACC | AACC 39-10.01 | Near-Infrared Reflectance Method for Protein Determination in Small Grains | 1999 | Reapproval | 2 | Food | Infrared Analysis |
| USA | AACC | AACC 39-11.01 | Near-Infrared Reflectance Method for Protein Determination in Wheat Flour | 1999 | Reapproval | 2 | Food | Infrared Analysis |
| USA | AACC | AACC 39-20.01 | Near-Infrared Reflectance Method for Protein and Oil Determination in Soybeans | 1999 | Reapproval | 2 | Food | Infrared Analysis |
| USA | AACC | AACC 39-21.01 | Near-Infrared Reflectance Method for Whole-Grain Analysis in Soybeans | 1999 | Reapproval | 2 | Food | Infrared Analysis |
| USA | AACC | AACC 39-25.01 | Near-Infrared Reflectance Method for Protein Content in Whole-Grain Wheat | 1999 | Reapproval | 3 | Food | Infrared Analysis |
| USA | AACC | AACC 39-70.02 | Near-Infrared Reflectance Method for Hardness Determination in Wheat | 1999 | Reapproval | 3 | Food | Infrared Analysis |
| USA | AACC | AACC 40-10.01 | Aluminum—Qualitative Method | 1999 | Reapproval | 2 | Food | Inorganic Constituents, Aluminum, Baking powder |
| USA | AACC | AACC 40-15.01 | Ammonia—Quantitative Method | 1999 | Reapproval | 1 | Food | Inorganic Constituents, Baking powder |
| USA | AACC | AACC 40-16.01 | Ammonium Salts—Qualitative Method | 1999 | Reapproval | 1 | Food | Inorganic Constituents, Yeast food |
| USA | AACC | AACC 40-18.01 | Ammonium Salts—Quantitative Method | 1999 | Reapproval | 1 | Food | Inorganic Constituents, Yeast food |
| USA | AACC | AACC 40-20.01 | Calcium in Bread and Flour | 1999 | Reapproval | 2 | Food | Inorganic Constituents, Bread, Flour |
| USA | AACC | AACC 40-21.01 | Calcium in Feedstuffs | 1999 | Reapproval | 2 | Food | Inorganic Constituents, Feed |
| USA | AACC | AACC 40-26.01 | Calcium in Mineral Feeds | 1999 | Reapproval | 2 | Food | Inorganic Constituents, Feed |
| USA | AACC | AACC 40-30.01 | Chlorides in Ash as Sodium Chloride—Gravimetric Method | 1999 | Reapproval | 1 | Food | Inorganic Constituents, Cereal, Cereal based food |
| USA | AACC | AACC 40-31.01 | Chlorides in Ash as Sodium Chloride—Volumetric Method | 1999 | Reapproval | 2 | Food | Inorganic Constituents, Cereal, Cereal based food |
| USA | AACC | AACC 40-33.01 | Chlorides in Yeast Foods—Quantitative Method | 1999 | Reapproval | 1 | Food | Inorganic Constituents, Yeast food |
| USA | AACC | AACC 40-35.01 | Iodine Determination | 1999 | Reapproval | 2 | Food | Inorganic Constituents, Feed |
| USA | AACC | AACC 40-40.01 | Iron—Qualitative Method | 1999 | Reapproval | 1 | Food | Inorganic Constituents, Flour |
| USA | AACC | AACC 40-41.03 | Iron—Spectrophotometric Method | 1999 | Reapproval | 3 | Food | Inorganic Constituents, Cereal |
| USA | AACC | AACC 40-45.01 | Acid-Soluble Manganese | 1999 | Reapproval | 2 | Food | Inorganic Constituents, Feed |
| USA | AACC | AACC 40-50-02 | Sample Preparation for Phosphate Determination in Flour Improvers | 1999 | Reapproval | 1 | Food | Inorganic Constituents, Flour improver |
| USA | AACC | AACC 40-56.01 | Phosphorus—Modified Fiske-Subbarow Colorimetric Method | 1999 | Reapproval | 2 | Food | Inorganic Constituents, Yeast |
| USA | AACC | AACC 40-57.01 | Phosphorus—Gravimetric Method | 1999 | Reapproval | 2 | Food | Inorganic Constituents, Feed |
| USA | AACC | AACC 40-58.01 | Phosphorus—Volumetric Method | 1999 | Reapproval | 2 | Food | Inorganic Constituents, Feed |
| USA | AACC | AACC 40-61.02 | Salt, Calculated from Soluble Chlorides | 1999 | Reapproval | 2 | Food | Inorganic Constituents, Feed |
| USA | AACC | AACC 40-66.01 | Sulfates—Gravimetric Method | 1999 | Reapproval | 1 | Food | Inorganic Constituents, Food ingredient |
| USA | AACC | AACC 40-70.01 | Elements by Atomic Absorption Spectrophotometry | 1999 | Reapproval | 3 | Food | Inorganic Constituents, Grain product, Cereal product |
| USA | AACC | AACC 40-71-01 | Sodium and Potassium by Atomic Absorption Spectrophotometry | 1999 | Reapproval | 3 | Food | Inorganic Constituents, Flour, Cereal product |
| USA | AACC | AACC 40-75.01 | Determination of Minerals by Inductively Coupled Plasma Spectroscopy | 2001 | Revised | 5 | Food | Inorganic Constituents, Grain |
| USA | AACC | AACC 42-10.01 | Microorganisms—Sampling Procedure | 1999 | Reapproval | 2 | Food | Microorganisms |
| USA | AACC | AACC 42-11.01 | Aerobic Plate Count | 1999 | Reapproval | 2 | Food | Microorganisms |
| USA | AACC | AACC 42-15.02 | Coliform—E. coli | 2018 | Reapproval | 6 | Food | Microorganisms |
| USA | AACC | AACC 42-17.02 | Clostridium perfringens Enumeration | 1999 | Reapproval | 5 | Food | Microorganisms |
| USA | AACC | AACC 42-20.01 | Rope Spore Count | 1999 | Reapproval | 2 | Food | Microorganisms |
| USA | AACC | AACC 42-25.03 | Salmonella Bacteria | 1999 | Reapproval | 14 | Food | Microorganisms |
| USA | AACC | AACC 42-30.04 | Enumeration of Staphylococcus aureus | 2018 | Reapproval | 6 | Food | Microorganisms |
| USA | AACC | AACC 42-35.01 | Enterococci | 1999 | Reapproval | 4 | Food | Microorganisms |
| USA | AACC | AACC 42-40.01 | Thermophilic Spore Counts (Total Aerobic, Flat-Sour, H2S, Non-H2S Anaerobic) | 1999 | Reapproval | 4 | Food | Microorganisms |
| USA | AACC | AACC 42-45.01 | Thermophilic and Psychrotrophic Bacteria | 1999 | Reapproval | 4 | Food | Microorganisms |
| USA | AACC | AACC 42-50.02 | Mold and Yeasts Counts | 2018 | Reapproval | 4 | Food | Microorganisms |
| USA | AACC | AACC 42-56.01 | Ergot—Ether-Bicarbonate Method | 1999 | Reapproval | 1 | Food | Microorganisms |
| USA | AACC | AACC 42-70.01 | Smut—Microscopic Method | 1999 | Reapproval | 1 | Food | Microorganisms |
| USA | AACC | AACC 42-71.01 | Smut—Sedimentation Method | 1999 | Reapproval | 2 | Food | Microorganisms |
| USA | AACC | AACC 44-01.01 | Calculation of Percent Moisture | 1999 | Reapproval | 1 | Food | Moisture |
| USA | AACC | AACC 44-11.01 | Moisture—Dielectric Meter Method | 1999 | Reapproval | 2 | Food | Moisture |
| USA | AACC | AACC 44-15.02 | Moisture—Air-Oven Methods | 1999 | Reapproval | 4 | Food | Moisture |
| USA | AACC | AACC 44-16.01 | Moisture—Air-Oven (Aluminum-Plate) Method | 1999 | Reapproval | 1 | Food | Moisture, Flour |
| USA | AACC | AACC 44-17.01 | Moisture—Air-Oven Method (Pulses) | 2003 | First Approval | 3 | Food | Moisture |
| USA | AACC | AACC 44-19.01 | Moisture—Air-Oven Method, Drying at 135° | 1999 | Reapproval | 1 | Food | Moisture |
| USA | AACC | AACC 44-20.01 | Moisture—ASBC Air-Oven Method | 1999 | Reapproval | 2 | Food | Moisture |
| USA | AACC | AACC 44-30.01 | Moisture and Volatile Matter in Fats and Shortenings | 1999 | Reapproval | 1 | Food | Moisture |
| USA | AACC | AACC 44-31.01 | Moisture and Volatile Matter in Soy Flours | 1999 | Reapproval | 1 | Food | Moisture |
| USA | AACC | AACC 44-40.01 | Moisture—Modified Vacuum-Oven Method | 1999 | Reapproval | 2 | Food | Moisture |
| USA | AACC | AACC 44-51.01 | Moisture—By Distillation with Toluene, for Fats and Shortenings | 1999 | Reapproval | 2 | Food | Moisture |
| USA | AACC | AACC 44-60.01 | Moisture—Drying on Quartz Sand | 1999 | Reapproval | 1 | Food | Moisture |
| USA | AACC | AACC 45-01.01 | Sampling Grain for Mycotoxins | 1999 | Reapproval | 1 | Food | Mycotoxins |
| USA | AACC | AACC 45-05.01 | Aflatoxin—Thin-Layer Chromatography Method | 1999 | Reapproval | 10 | Food | Mycotoxins |
| USA | AACC | AACC 45-14.01 | Aflatoxin—Rapid Screening Method | 1999 | Reapproval | 3 | Food | Mycotoxins |
| USA | AACC | AACC 45-15.01 | Aflatoxin—Presumptive Test | 1999 | Reapproval | 3 | Food | Mycotoxins |
| USA | AACC | AACC 45-16.01 | Aflatoxin—Liquid Chromatography Method | 1999 | Reapproval | 5 | Food | Mycotoxins |
| USA | AACC | AACC 45-20.01 | Zearalenone—Thin-Layer Chromatography Method | 1999 | Reapproval | 6 | Food | Mycotoxins |
| USA | AACC | AACC 45-21.01 | Zearalenone and alpha-Zearalenol in Corn—HPLC Method | 1999 | Reapproval | 4 | Food | Mycotoxins |
| USA | AACC | AACC 45-25.01 | Identification of Aflatoxin on TLC Plates | 1999 | Reapproval | 5 | Food | Mycotoxins |
| USA | AACC | AACC 45-41.01 | Deoxynivalenol in Wheat—TLC Method | 1999 | Reapproval | 4 | Food | Mycotoxins |
| USA | AACC | AACC 45-51.01 | Fumonisins B1, B2, and B3 in Corn—Liquid Chromatographic Method | 2000 | First Approval | 4 | Food | Mycotoxins |
| USA | AACC | AACC 46-09.01 | Crude Protein—Automated Colorimetric Method | 1999 | Reapproval | 4 | Food | Nitrogen |
| USA | AACC | AACC 46-10.01 | Crude Protein—Improved Kjeldahl Method (ARCHIVED) | 1999 | Reapproval | 3 | Food | Nitrogen |
| USA | AACC | AACC 46-11.02 | Crude Protein—Improved Kjeldahl Method, Copper Catalyst Modification | 1999 | Reapproval | 3 | Food | Nitrogen |
| USA | AACC | AACC 46-12.01 | Crude Protein—Kjeldahl Method, Boric Acid Modification | 1999 | Reapproval | 3 | Food | Nitrogen |
| USA | AACC | AACC 46-13.01 | Crude Protein—Micro-Kjeldahl Method | 1999 | Reapproval | 2 | Food | Nitrogen |
| USA | AACC | AACC 46-14.03 | Crude Protein—Udy Dye Method | 1999 | Reapproval | 3 | Food | Nitrogen |
| USA | AACC | AACC 46-15.01 | Crude Protein—5-Minute Biuret Method for Wheat and Other Grains | 1999 | Reapproval | 2 | Food | Nitrogen |
| USA | AACC | AACC 46-16.01 | Crude Protein—Improved Kjeldahl Method, Copper-Titanium Dioxide Catalyst Modification | 1999 | Reapproval | 3 | Food | Nitrogen |
| USA | AACC | AACC 46-18.01 | Crude Protein, Calculated from Percentage of Total Nitrogen, in Feeds and Feedstuffs | 1999 | Reapproval | 2 | Food | Nitrogen |
| USA | AACC | AACC 46-19.01 | Crude Protein, Calculated from Percentage of Total Nitrogen, in Wheat and Flour | 1999 | Reapproval | 1 | Food | Nitrogen |
| USA | AACC | AACC 46-23.01 | Nitrogen Solubility Index | 1999 | Reapproval | 2 | Food | Nitrogen |
| USA | AACC | AACC 46-24.01 | Protein Dispersibility Index | 1999 | Reapproval | 2 | Food | Nitrogen |
| USA | AACC | AACC 46-30.01 | Crude Protein—Combustion Method | 1999 | Reapproval | 2 | Food | Nitrogen |
| USA | AACC | AACC 46-50.01 | Urea and Ammoniacal Nitrogen | 1999 | Reapproval | 1 | Food | Nitrogen |
| USA | AACC | AACC 48-08.01 | Benzoyl Peroxide—Quantitative Method | 1999 | Reapproval | 3 | Food | Oxidizing, Bleaching, and Maturing Agents |
| USA | AACC | AACC 48-42.01 | Quantitative Method for Bromates | 1999 | Reapproval | 3 | Food | Oxidizing, Bleaching, and Maturing Agents |
| USA | AACC | AACC 48-62.01 | Ammonium Persulfate—Quantitative Method | 1999 | Reapproval | 2 | Food | Oxidizing, Bleaching, and Maturing Agents |
| USA | AACC | AACC 48-71.02 | Azodicarbonamide in Premix | 1999 | Reapproval | 2 | Food | Oxidizing, Bleaching, and Maturing Agents |
| USA | AACC | AACC 54-10.01 | Extensigraph Method, General | 1999 | Reapproval | 2 | Food | Physical Dough Tests |
| USA | AACC | AACC 54-21.02 | Rheological Behavior of Flour by Farinograph: Constant Flour Weight Procedure | 2011 | revision and approval | 8 | Food | Physical Dough Tests |
| USA | AACC | AACC 54-22.01 | Rheological Behavior of Flour by Farinograph: Constant Dough Weight Procedure | 2011 | revision and approval | 7 | Food | Physical Dough Tests |
| USA | AACC | AACC 54-28.02 | Farinograph Table for Constant Dough Weight Method Only | 1999 | Reapproval | 3 | Food | Physical Dough Tests |
| USA | AACC | AACC 54-29.01 | Approximate Corrections for Changing As-Is Farinograph Absorption to 14.0% Moisture Basis, for Constant Dough Weight Method Only | 1999 | Reapproval | 1 | Food | Physical Dough Tests |
| USA | AACC | AACC 54-30.02 | Alveograph Method for Soft and Hard Wheat Flour | 1999 | Reapproval | 8 | Food | Physical Dough Tests |
| USA | AACC | AACC 54-40.02 | Mixograph Method | 1999 | Reapproval | 6 | Food | Physical Dough Tests |
| USA | AACC | AACC 54-50.01 | Determination of the Water Absorption Capacity of Flours and of Physical Properties of Wheat Flour Doughs, Using the Consistograph | 1999 | Reapproval | 3 | Food | Physical Dough Tests |
| USA | AACC | AACC 54-60.01 | Determination of Rheological Behavior as a Function of Mixing and Temperature Increase in Wheat Flour and Whole Wheat Meal by Mixolab | 2010 | Final Approval | 6 | Food | Physical Dough Tests |
| USA | AACC | AACC 54-70.01 | High-Speed Mixing Rheology of Wheat Flour Using the doughLAB | 2014 | Revised | 5 | Food | Physical Dough Tests |
| USA | AACC | AACC 55-10.01 | Test Weight per Bushel | 1999 | Reapproval | 2 | Food | Physical Tests |
| USA | AACC | AACC 55-20.01 | Corn Breakage Susceptibility | 1999 | Reapproval | 2 | Food | Physical Tests |
| USA | AACC | AACC 55-30.01 | Particle Size Index for Wheat Hardness | 1999 | Reapproval | 2 | Food | Physical Tests |
| USA | AACC | AACC 55-31.01 | Single-Kernel Characterization System for Wheat Kernel Texture | 1999 | Reapproval | 2 | Food | Physical Tests |
| USA | AACC | AACC 55-40.01 | Particle Size of Wheat Flour by Laser Instrument | 1999 | Reapproval | 2 | Food | Physical Tests |
| USA | AACC | AACC 55-50.01 | Specific Volume | 1999 | Reapproval | 1 | Food | Physical Tests |
| USA | AACC | AACC 55-60.01 | Guideline for Determination of Particle Size Distribution | 1999 | Reapproval | 2 | Food | Physical Tests |
| USA | AACC | AACC 55-99.01 | Glossary—Barley | 1999 | Reapproval | 2 | Food | Physical Tests |
| USA | AACC | AACC 56-10.02 | Alkaline Water Retention Capacity | 2009 | Revised and Approval | 2 | Food | Physicochemical Tests |
| USA | AACC | AACC 56-11.02 | Solvent Retention Capacity Profile | 2009 | Revised and Approval | 2 | Food | Physicochemical Tests |
| USA | AACC | AACC 56-15.01 | Solvent Retention Capacity Profile – Automated Measurement | 2019 | Final Approval | 5 | Food | Physicochemical Tests |
| USA | AACC | AACC 56-20.01 | Hydration Capacity of Pregelatinized Cereal Products | 1999 | Reapproval | 1 | Food | Physicochemical Tests |
| USA | AACC | AACC 56-21.01 | Flour Swelling Volume | 2001 | First Approval | 3 | Food | Physicochemical Tests |
| USA | AACC | AACC 56-25.01 | Water Oxidative Gelation of Aqueous Wheat Flour Suspensions | 2021 | Final Approval | 3 | Food | Wheat products, Biscuits, Cookies, Wafers, Viscosity, Bostwick consistometer |
| USA | AACC | AACC 56-30.01 | Water Hydration Capacity of Protein Materials | 1999 | Reapproval | 2 | Food | Physicochemical Tests |
| USA | AACC | AACC 56-35.01 | Method for Determining Water Hydration Capacity and Percentage of Unhydrated Seeds of Pulses | 2007 | First Approval | 3 | Food | Physicochemical Tests |
| USA | AACC | AACC 56-36.01 | Firmness of Cooked Pulses | 2012 | Final Approval | 4 | Food | Physicochemical Tests |
| USA | AACC | AACC 56-37.01 | Water-Holding Capacity of Pulse Flours and Protein Materials | 2017 | Final Approval | 2 | Food | Physicochemical Tests |
| USA | AACC | AACC 56-40.01 | Water Hydration (Absorption) of Rolled Oats | 1999 | Reapproval | 1 | Food | Physicochemical Tests |
| USA | AACC | AACC 56-50.01 | Pelshenke Test (Wheat-Meal Fermentation Time Test) | 1999 | Reapproval | 2 | Food | Physicochemical Tests |
| USA | AACC | AACC 56-60.01 | Sedimentation Test for Flour | 1999 | Reapproval | 1 | Food | Physicochemical Tests |
| USA | AACC | AACC 56-61.02 | Sedimentation Test for Wheat | 1999 | Reapproval | 4 | Food | Physicochemical Tests |
| USA | AACC | AACC 56-62.01 | Modified Sedimentation Test for Wheat | 1999 | Reapproval | 1 | Food | Physicochemical Tests |
| USA | AACC | AACC 56-63.01 | Micro Sedimentation Test for Wheat | 1999 | Reapproval | 3 | Food | Physicochemical Tests |
| USA | AACC | AACC 56-70.01 | Sodium Dodecyl Sulfate Sedimentation Test for Durum Wheat | 1999 | Reapproval | 5 | Food | Physicochemical Tests |
| USA | AACC | AACC 56-81.04 | Determination of Falling Number | 2019 | Reapproval | 5 | Food | Physicochemical Tests |
| USA | AACC | AACC 56-99.01 | Glossary—Grain and Flour | 1999 | Reapproval | 4 | Food | Physicochemical Tests |
| USA | AACC | AACC 58-10.01 | Cloud Point | 1999 | Reapproval | 1 | Food | Fats, Oils |
| USA | AACC | AACC 58-11.01 | Cold Test | 1999 | Reapproval | 2 | Food | Fats, Oils |
| USA | AACC | AACC 58-12.01 | Determination of Oil Color | 1999 | Reapproval | 5 | Food | Fats, Oils |
| USA | AACC | AACC 58-13.01 | Determination of Congeal Point | 1999 | Reapproval | 3 | Food | Fats, Oils |
| USA | AACC | AACC 58-14.01 | Consistency—Penetration Method | 1999 | Reapproval | 3 | Food | Fats, Oils |
| USA | AACC | AACC 58-15.01 | Determination of Free Fatty Acids | 1999 | Reapproval | 2 | Food | Fats, Oils |
| USA | AACC | AACC 58-16.01 | Determination of Peroxide Value—Acetic Acid-Chloroform Method | 1999 | Reapproval | 3 | Food | Fats, Oils |
| USA | AACC | AACC 58-17.01 | Preparation of Methyl Esters of Long-Chain Fatty Acids | 1999 | Reapproval | 3 | Food | Fats, Oils |
| USA | AACC | AACC 58-18.01 | Fatty Acid Composition by Gas Chromatography | 1999 | Reapproval | 4 | Food | Fats, Oils |
| USA | AACC | AACC 58-19.01 | Total, Saturated, Unsaturated, and Monounsaturated Fats in Cereal Products by Acid Hydrolysis and Capillary Gas Chromatography | 1999 | Reapproval | 8 | Food | Cereal products, Fatty acid methyl esters |
| USA | AACC | AACC 58-20.02 | Refractive Index | 1999 | Reapproval | 2 | Food | Fats, Oils |
| USA | AACC | AACC 58-25.01 | Solid Fat Index—Dilatometric Method | 1999 | Reapproval | 6 | Food | Magarine Oils, Shortenings, Fats |
| USA | AACC | AACC 58-30.02 | Iodine Value of Fats and Oils—Cyclohexane-Acetic Acid Method | 1999 | Reapproval | 4 | Food | Special Properties of Fats, Oils, and Shortenings |
| USA | AACC | AACC 58-35.01 | Acetone-Insoluble Lecithin | 1999 | Reapproval | 2 | Food | Fats, Oils |
| USA | AACC | AACC 58-39.01 | Dropping Point—Automatic Determination of Melting Point in Fats | 1999 | Reapproval | 2 | Food | Fats, Oils |
| USA | AACC | AACC 58-40.01 | Melting Point—Capillary Method | 1999 | Reapproval | 2 | Food | Fats, Oils |
| USA | AACC | AACC 58-45.01 | Monoglycerides and Free Glycerol | 1999 | Reapproval | 5 | Food | Special Properties of Fats, Oils, and Shortenings |
| USA | AACC | AACC 58-50.01 | Saponification Value | 1999 | Reapproval | 2 | Food | Special Properties of Fats, Oils, and Shortenings |
| USA | AACC | AACC 58-53.01 | Slip Melting Point | 1999 | Reapproval | 2 | Food | Special Properties of Fats, Oils, and Shortenings |
| USA | AACC | AACC 58-54.02 | Oil Stability Index | 1999 | Reapproval | 6 | Food | Special Properties of Fats, Oils, and Shortenings |
| USA | AACC | AACC 58-82.01 | Smoke, Flash, and Fire Points | 1999 | Reapproval | 3 | Food | Special Properties of Fats, Oils, and Shortenings |
| USA | AACC | AACC 58-99.01 | Glossary—Lipids | 1999 | Reapproval | 9 | Food | Special Properties of Fats, Oils, and Shortenings |
| USA | AACC | AACC 61-01.01 | Amylograph Method for Milled Rice | 1999 | Reapproval | 3 | Food | Rice, Flour |
| USA | AACC | AACC 61-02.01 | Determination of the Pasting Properties of Rice with the Rapid Visco Analyser | 1999 | Reapproval | 4 | Food | Rice, Flour |
| USA | AACC | AACC 61-03.01 | Amylose Content of Milled Rice | 1999 | Reapproval | 4 | Food | Rice |
| USA | AACC | AACC 61-04.01 | Gelatinization Temperature of Milled Rice Flour | 2019 | Final Approval | 3 | Food | Rice, Flour |
| USA | AACC | AACC 61-10.01 | Determining Crack Resistance and Translucency of Paddy Rice Kernels Using the PaddyCheck Instrument | 2019 | Final Approval | 4 | Food | Rice |
| USA | AACC | AACC 61-99.01 | Glossary—Rice | 1999 | Reapproval | 7 | Food | Rice |
| USA | AACC | AACC 62-05.01 | Preparation of Sample: Bread | 1999 | Reapproval | 1 | Food | Preparation of Sample, Bread |
| USA | AACC | AACC 62-20.02 | Preparation of Sample: Semolina and Feedstuffs | 1999 | Reapproval | 1 | Food | Preparation of Sample, Feed |
| USA | AACC | AACC 62-25.01 | Preparation of Sample: Fruit and Fruit Products | 1999 | Reapproval | 2 | Food | Preparation of Sample, Fruit |
| USA | AACC | AACC 62-40.01 | Preparation of Sample: Dried Pasta and Noodle Products | 1999 | Reapproval | 1 | Food | Preparation of Sample |
| USA | AACC | AACC 62-50.01 | Preparation of Sample: Malt | 1999 | Reapproval | 1 | Food | Preparation of Sample |
| USA | AACC | AACC 64-40.01 | Sampling of Fats and Shortenings | 1999 | Reapproval | 2 | Food | Sampling |
| USA | AACC | AACC 64-50.01 | Sampling of Feeds and Feedstuffs | 1999 | Reapproval | 1 | Food | Sampling |
| USA | AACC | AACC 64-60.01 | Sampling of Flour, Grain Products, and Feed Products in Sacks | 1999 | Reapproval | 2 | Food | Sampling |
| USA | AACC | AACC 64-70.02 | Manual Sampling of Wheat and Other Whole Grains | 1999 | Reapproval | 6 | Food | Sampling |
| USA | AACC | AACC 64-71.01 | Mechanical Sampling of Dry, Free-Flowing Granular Material | 1999 | Reapproval | 3 | Food | Sampling, Cereal grain, Rice, Wheat |
| USA | AACC | AACC 66-20.01 | Determination of Granularity of Semolina and Farina: Sieving Method | 1999 | Reapproval | 1 | Food | Semolina, Pasta, and Noodle Quality |
| USA | AACC | AACC 66-41.01 | Macro Scale Pasta Processing | 1999 | Reapproval | 2 | Food | Semolina, Pasta, and Noodle Quality |
| USA | AACC | AACC 66-42.01 | Micro Scale Pasta Processing | 1999 | Reapproval | 2 | Food | Semolina, Pasta, and Noodle Quality |
| USA | AACC | AACC 66-50.01 | Pasta and Noodle Cooking Quality—Firmness | 1999 | Reapproval | 3 | Food | Semolina, Pasta, and Noodle Quality |
| USA | AACC | AACC 66-51.01 | Fully Cooked Time of Spaghetti | 2018 | Final Approval | 5 | Food | Semolina, Pasta, and Noodle Quality |
| USA | AACC | AACC 66-52.01 | Determination of Cooked Spaghetti Firmness | 2018 | Final Approval | 5 | Food | Semolina, Pasta, and Noodle Quality |
| USA | AACC | AACC 66-60.01 | Guidelines for Making and Cooking Japanese Udon Noodles | 2015 | Final Approval | 4 | Food | Semolina, Pasta, and Noodle Quality |
| USA | AACC | AACC 66-60.01 | Guidelines for Making and Cooking Japanese Udon Noodles | 2015 | Final Approval | 4 | Food | Semolina, Pasta, and Noodle Quality |
| USA | AACC | AACC 66-65.01 | Guidelines for Making Japanese Ramen Noodles | 2017 | Final Approval | 4 | Food | Semolina, Pasta, and Noodle Quality |
| USA | AACC | AACC 66-65.01 | Guidelines for Making Japanese Ramen Noodles | 2017 | Final Approval | 4 | Food | Semolina, Pasta, and Noodle Quality |
| USA | AACC | AACC 70-15.01 | Preparation of Buffer Solutions | 1999 | Reapproval | 2 | Food | Solutions |
| USA | AACC | AACC 70-20.02 | Preparation and Standardization of Hydrochloric Acid Solution | 1999 | Reapproval | 3 | Food | Solutions |
| USA | AACC | AACC 70-25.01 | Preparation of Indicator Solutions | 1999 | Reapproval | 2 | Food | Solutions |
| USA | AACC | AACC 70-40.01 | Preparation and Standardization of Ammonium and Potassium Thiocyanate Solutions | 1999 | Reapproval | 2 | Food | Solutions |
| USA | AACC | AACC 70-50.02 | Preparation and Standardization of Potassium Permanganate Solution | 1999 | Reapproval | 1 | Food | Solutions |
| USA | AACC | AACC 70-60.01 | Preparation and Standardization of Silver Nitrate Solution | 1999 | Reapproval | 1 | Food | Solutions |
| USA | AACC | AACC 70-70.01 | Preparation and Standardization of Sodium or Potassium Hydroxide Solution | 1999 | Reapproval | 2 | Food | Solutions |
| USA | AACC | AACC 70-75.01 | Preparation and Standardization of Sodium Thiosulfate Solution | 1999 | Reapproval | 2 | Food | Solutions |
| USA | AACC | AACC 70-80.01 | Preparation and Standardization of Sulfuric Acid Solution | 1999 | Reapproval | 1 | Food | Solutions |
| USA | AACC | AACC 74-09.01 | Measurement of Bread Firmness by Universal Testing Machine | 1999 | Reapproval | 4 | Food | Staleness/Texture, Bread |
| USA | AACC | AACC 74-10.02 | Measurement of Bread Firmness—Compression Test | 1999 | Reapproval | 2 | Food | Staleness/Texture, Bread |
| USA | AACC | AACC 74-30.01 | Staleness of Bread—Sensory Perception Test | 1999 | Reapproval | 5 | Food | Staleness/Texture, Bread |
| USA | AACC | AACC 76-11.01 | Starch—Glucoamylase Method with Subsequent Measurement of Glucose with Glucose Oxidase | 1999 | Reapproval | 3 | Food | Starch |
| USA | AACC | AACC 76-13.01 | Total Starch Assay Procedure (Megazyme Amyloglucosidase/alpha-Amylase Method) | 1999 | Reapproval | 6 | Food | Starch |
| USA | AACC | AACC 76-21.02 | General Pasting Method for Wheat or Rye Flour of Starch Using the Rapid Visco Analyser | 2017 | Revised | 4 | Food | Starch |
| USA | AACC | AACC 76-22.01 | Pasting Properties of Oat—Rapid Viscosity Analysis | 2007 | First Approval | 3 | Food | Starch |
| USA | AACC | AACC 76-30.02 | Determination of Damaged Starch | 1999 | Reapproval | 2 | Food | Starch |
| USA | AACC | AACC 76-31.01 | Determination of Damaged Starch—Spectrophotometric Method | 2014 | Edited | 4 | Food | Starch |
| USA | AACC | AACC 76-33.01 | Damaged Starch -- Amperometric Method by SDmatic | 2007 | First Approval | 2 | Food | Starch |
| USA | AACC | AACC 78-40.01 | Definitions of Statistical Terms | 1999 | Reapproval | 7 | Food | Statistical Principles |
| USA | AACC | AACC 78-60.01 | Statistical Evaluation of Test Methods—Estimation of Variance in Analytical Tests | 1999 | Reapproval | 5 | Food | Statistical Principles |
| USA | AACC | AACC 80-04.01 | Determination of Simple Sugars in Cereal Products—HPLC Method | 1994 | Reviewed | 3 | Food | Sugars |
| USA | AACC | AACC 80-05.01 | Determination of Saccharides by Liquid Chromatography | 1999 | Reapproval | 4 | Food | Sugars |
| USA | AACC | AACC 80-10.01 | Determination of Glucose in Sugar Mixtures—Glucose Oxidase Method | 1999 | Reapproval | 1 | Food | Sugars |
| USA | AACC | AACC 80-50.01 | Determination of Sucrose | 1999 | Reapproval | 2 | Food | Sugars |
| USA | AACC | AACC 80-51.01 | Solids in Syrups—Refractometer Method | 1999 | Reapproval | 4 | Food | Sugars |
| USA | AACC | AACC 80-53.01 | Solids in Syrups—Spindle Method | 1999 | Reapproval | 9 | Food | Sugars |
| USA | AACC | AACC 80-60.01 | Determination of Reducing and Nonreducing Sugars | 1999 | Reapproval | 4 | Food | Sugars |
| USA | AACC | AACC 80-68.01 | Determination of Reducing Sugars—Schoorl Method | 1999 | Reapproval | 3 | Food | Sugars |
| USA | AACC | AACC 82-20.01 | Notes on of Use of Tables 82-21, 82-22, 82-23, and 82-24 | 1999 | Reapproval | 2 | Food | Tables |
| USA | AACC | AACC 82-21.01 | Table: Conversion of Farinograph Absorption to 14.0% Moisture Basis (Constant Weight Method Only) | 1999 | Reapproval | 16 | Food | Moisture |
| USA | AACC | AACC 82-22.01 | Table: Correction of Analytical Values to 14.0% Moisture Basis | 1999 | Reapproval | 28 | Food | Moisture |
| USA | AACC | AACC 82-23.01 | Table: Flour Weight to Give 100 g at 14.0% Moisture Content | 1999 | Reapproval | 1 | Food | Moisture |
| USA | AACC | AACC 82-24.01 | Table: Multiplication Factors to Correct Weights to 14.0% Moisture Basis | 1999 | Reapproval | 2 | Food | Tables |
| USA | AACC | AACC 86-01.02 | Vitamin A—Ultraviolet Absorption Method | 1999 | Reapproval | 2 | Food | Vitamins |
| USA | AACC | AACC 86-02.01 | Vitamin A—Carr-Price Method | 1999 | Reapproval | 4 | Food | Vitamins |
| USA | AACC | AACC 86-03.01 | Vitamin A in Enriched Flour | 1999 | Reapproval | 4 | Food | Vitamins |
| USA | AACC | AACC 86-05.01 | Vitamin A and Carotene | 1999 | Reapproval | 5 | Food | Vitamins |
| USA | AACC | AACC 86-06.01 | Analysis of Vitamins A and E by High-Performance Liquid Chromatography | 2000 | First Approval | 9 | Food | Vitamins |
| USA | AACC | AACC 86-10.01 | Ascorbic Acid—Indophenol-Xylene Extraction Method | 1999 | Reapproval | 3 | Food | Vitamins |
| USA | AACC | AACC 86-31.01 | Vitamin B6 Complex—Microbiological Method | 1999 | Reapproval | 3 | Food | Vitamins |
| USA | AACC | AACC 86-40.01 | Vitamin B12—Microbiological Method | 1999 | Reapproval | 5 | Food | Vitamins |
| USA | AACC | AACC 86-45.01 | Choline | 1999 | Reapproval | 2 | Food | Vitamins |
| USA | AACC | AACC 86-47.01 | Total Folate in Cereal Products—Microbiological Assay Using Trienzyme Extraction | 2000 | First Approval | 11 | Food | Vitamins |
| USA | AACC | AACC 86-49.01 | Niacin in Enrichment Concentrates | 1999 | Reapproval | 2 | Food | Vitamins |
| USA | AACC | AACC 86-50.02 | Niacin and Niacinamide in Cereal Products | 1999 | Reapproval | 2 | Food | Vitamins |
| USA | AACC | AACC 86-51.01 | Niacin—Microbiological Method | 1999 | Reapproval | 4 | Food | Vitamins |
| USA | AACC | AACC 86-70.01 | Riboflavin—Fluorometric Method | 1999 | Reapproval | 4 | Food | Vitamins |
| USA | AACC | AACC 86-72.01 | Riboflavin—Microbiological Method | 1999 | Reapproval | 3 | Food | Vitamins |
| USA | AACC | AACC 86-80.01 | Thiamine—Thiochrome Method | 1999 | Reapproval | 5 | Food | Vitamins |
| USA | AACC | AACC 86-90.01 | B-Vitamins in Vitamin Concentrates by HPLC | 1999 | Reapproval | 5 | Food | Vitamins |
| USA | AACC | AACC 89-01.01 | Yeast Activity, Gas Production | 1999 | Reapproval | 3 | Food | Yeast |
