Scribd Logo
Upload

Welcome to Scribd!

  • 875 views

    08 01

    Uploaded by

    Ian Ridzuan
    This document provides a method for determining the ash content in flour, bread, and other foods. Ash refers to the inorganic residue remaining after burning off all organic matter. The method involves weighing a sample, then incinerating it in a muffle furnace at temperatures between 550-590°C until a light gray ash is obtained. The residue is then weighed to calculate the percentage of ash in the original sample. Several notes provide guidance on equipment and procedures to ensure accurate results.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    08 01

    Uploaded by

    Ian Ridzuan
    875 views2 pages
    This document provides a method for determining the ash content in flour, bread, and other foods. Ash refers to the inorganic residue remaining after burning off all organic matter. The method involves weighing a sample, then incinerating it in a muffle furnace at temperatures between 550-590°C until a light gray ash is obtained. The residue is then weighed to calculate the percentage of ash in the original sample. Several notes provide guidance on equipment and procedures to ensure accurate results.

    Original Description:

    ash

    Original Title

    08-01

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides a method for determining the ash content in flour, bread, and other foods. Ash refers to the inorganic residue remaining after burning off all organic matter. The method involves weighing a sample, then incinerating it in a muffle furnace at temperatures between 550-590°C until a light gray ash is obtained. The residue is then weighed to calculate the percentage of ash in the original sample. Several notes provide guidance on equipment and procedures to ensure accurate results.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    875 views2 pages

    08 01

    Uploaded by

    Ian Ridzuan
    This document provides a method for determining the ash content in flour, bread, and other foods. Ash refers to the inorganic residue remaining after burning off all organic matter. The method involves weighing a sample, then incinerating it in a muffle furnace at temperatures between 550-590°C until a light gray ash is obtained. The residue is then weighed to calculate the percentage of ash in the original sample. Several notes provide guidance on equipment and procedures to ensure accurate results.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Total Ash AACC Method 08-01

    Page 1 of 2

    Ash—Basic Method
    Final approval April 13, 1961; Reapproval November 3, 1999

    Objective
    The ash (inorganic residue) content in bran is nearly 30 times that in
    endosperm. A small amount of bran in flour can therefore significantly affect the
    flour ash content. Mills are required to produce flours with low ash content, as
    specified by customers. This method determines ash content in flour and bread.

    Apparatus
    1. Electric muffle furnace provided with pyrometer and automatic control for
    maintaining temperature.
    2. Ashing dishes, preferably of platinum or silica. A shallow, relatively broad
    dish is desirable.

    Procedure
    Flour, feeds, and feedstuffs
    1. Weigh 3–5 ± 0.0001 g of well-mixed sample into ashing dish that has been
    ignited, cooled in desiccator, and weighed soon after attaining room temperature.
    2. Place in muffle furnace at 550° for soft wheat flours or 575–590° for hard
    wheat flours. Incinerate until light gray ash is obtained or to constant weight.
    Ash must not be allowed to fuse. Cool in desiccator and weigh soon after room
    temperature is attained.

    Bread
    Use 3–5 g of prepared sample (Method 62-05) and proceed as directed above.
    Report results on any desired moisture basis.

    Calculation
    weight of residue
    % Ash = × 100
    sample weight

    Notes
    1. Nickel ash dishes are preferred by some to silica and porcelain; they must
    be thoroughly cleaned after each incineration.
    2. For determination of ash by direct weighing, platinum ash dishes are prefer-
    able; if silica or porcelain ware is used, polish with fine emery paper to maintain
    smooth, glossy inner surface.
    3. As flour ash is hygroscopic, do not cool more than about six samples in one
    desiccator in humid weather.
    4. Allow air to slowly escape from desiccator before opening to avoid loss of
    ash.
    Total Ash AACC Method 08-01
    Page 2 of 2

    Ash—Basic Method (continued)

    References
    1. American Oil Chemists’ Society. 1998. Official and Tentative Methods, 5th ed. Method Bc 5-
    49. The Society: Champaign, IL.
    2. AOAC International. 1995. Official Methods of Analysis of AOAC International, 16th ed.
    Method 923.02. The Association, Arlington, VA.
    3. Bailey, L. H. 1937. Some observations on methods of ashing cereal products. Cereal Chem.
    14:120.
    4. Duval, C. 1953. Inorganic Thermogravimetric Analysis, p. 31. Elsevier, New York.
    5. Eva, W. J., Milton, N., and Geddes, W. F. 1938. Observations on ash dishes of different materi-
    als. Cereal Chem. 15:835.
    6. Johnson, A. H., and Scott, S. G. 1928. Wheat and flour studies. XIII. The relation between the
    fusibility of flour ash and its mineral constituents. Cereal Chem. 5:56.
    7. Liddel, L. U. 1929. Hygroscopy in flour and a discussion of direct ash weighing. Cereal Chem.
    6:134.
    8. Micka, J. 1927. Contribution to the determination of flour ash. Cereal Chem. 4:461.
    9. Spaulding, J. L. 1930. Determination of ash by direct weighing. Cereal Chem. 7:88.

    You might also like