Collaborative Study on Updated Method 10-52: Baking Quality of Cookie Flour - Micro Method (Sugar-Snap Cookie)

摘要

In order to estimate the potential end-use quality of wheat and wheat flour, a plenitude of methods have been devised over the years. In fact, the American Association of Cereal Chemists was originally organized in 1915 partly to bring order, coherence, and standardization to all of the methods that existed at that time. Since that time, many new methods have been devised. Although these methods addressed the analytical needs of the time very well, it behooves the members of the scientific communityto revisit existing methodology now and then to ensure that the methods that once functioned continue to do so.