Experience with wheat flour reference material |
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Authors: | J Budai Judit Fükõ |
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Institution: | National Office of Measures (OMH), 1124 Budapest, Németv?lgyi út 37–39, Hungary e-mail: j.budai@omh.hu Tel.: +36-1-4585800 Fax: +36-1-2143157, HU
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Abstract: | The Chemical Section of the National Office of Measures, Hungary (OMH) 1] embarked on the preparation of a wheat sample series
as a Certified Reference Material 2] (CRM) in 1992. The practical implementation of the wheat sample series has shown that test- ing laboratories are in great
need of easy-to-use flour reference samples to objectively and independently qualify wheat. To fill this need, we have developed
a three-term flour reference sample series. The certification process was car-ried out according to ISO recommendations. Investigations
of the long-term stability 3] and the application of wheat and flour CRMs are continuing. Wheat is one of the most widely
grown crops in Hun- gary and it is one of the major determinative factors in the economy. Its uniform and objective qualification
is of outstanding importance. There are well-equipped laborato-ries with sufficient experience to assess wheat flour quality,
howev- er, proficiency testing has shown that certified samples need to be used to achieve exact and uniform measuring results.
Received: 12 November 1999 Accepted: 16 August 2000 |
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Keywords: | Certified reference material Reference material Proficieny testing Accredited laboratories Falling numbers Wet gluten Water-absorbing capacity Ash content Protein content Moisture content |
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