Multi-part Document
BS 4317 - Methods of test for cereals and pulses

This is a multi-part document divided into the following parts:

• Part 1 Methods of test for cereals and pulses. Determination of the mass of 1000 grains
• Part 2 Methods of test for cereals and pulses. Determination of moisture content of cereals and cereal products (basic reference method)
• Part 3 Methods of test for cereals and pulses. Determination of moisture content of cereals and cereal products (routine method)
• Part 4 Methods of test for cereals and pulses. Determination of impurities in pulses
• Part 5 Methods of test for cereals and pulses. Determination of size of pulses
• Part 6 Methods of test for cereals and pulses. Tests for foreign odours in pulses
• Part 7 Methods of test for cereals and pulses. Tests for infestation of pulses by insects
• Part 8 Methods of test for cereals and pulses. Tests of species and variety of pulses
• Part 9 Methods of test for cereals and pulses. Determination of falling number of cereals
• Part 10 Methods of test for cereals and pulses. Determination of ash in cereals, pulses and their derived products
• Part 11 Methods of test for cereals and pulses. Determination of glycosidic hydrocyanic acid in pulses
• Part 12 Methods of test for cereals and pulses. Determination of wet gluten in wheat flour
• Part 13 Methods of test for cereals and pulses. Determination of sedimentation index for wheat (Zeleny test)
• Part 14 Methods of test for cereals and pulses. Determination of alpha-amylase activity in cereals and cereal products (colorimetric method)
• Part 15 Methods of test for cereals and pulses. Determination of moisture content of maize (milled and whole)
• Part 16 Methods of test for cereals and pulses. Determination of dry gluten in wheat flour
• Part 17 Methods of test for cereals and pulses. Determination of fat acidity
• Part 18 Methods of test for cereals and pulses. Determination of hidden insect infestation
• Part 19 Methods of test for cereals and pulses. Determination of protein quality of wheat by the sodium dodecyl sulphate (SDS) test
• Part 20 Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a farinograph
• Part 21 Methods of test for cereals and pulses. Determination of rheological properties of doughs using an extensograph
• Part 22 Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a valorigraph
• Part 23 Methods of test for cereals and pulses. Determination of bulk density of cereals, called 'mass per hectolitre' (reference method)
• Part 24 Methods of test for cereals and pulses. Method of checking the calibration of moisture meters for cereals
• Part 25 Methods of test for cereals and pulses. Determination of wet gluten content in wheat flour by mechanical means
• Part 26 Methods of test for cereals and pulses. Measurement of temperature of grain during bulk storage
• Part 27 Methods of test for cereals and pulses. Determination of rheological properties of doughs using an alveograph
• Part 29 Methods of test for cereals and pulses. Determination of impurities of animal origin in wheat flour and durum wheat semolina
• Part 30 Methods of test for cereals and pulses. Identification of wheat varieties by electrophoresis
• Part 31 Methods of test for cereals and pulses. Determination of yellow pigment content in durum wheat flour and semolina
• Part 32 Methods of test for cereals and pulses. Determination of bulk density of cereals, called 'mass per hectolitre' (routine method)