Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement

Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph

Cereals and cereal products — Determination of moisture content — Part 1: Reference method

Cereals and cereal products — Determination of moisture content — Part 2: Automatic drying oven method

Pulses — Determination of moisture content — Air-oven method

Rice — Specification — Amendment 1

Cereals, pulses and by-products — Determination of ash yield by incineration

Cereals and cereal products — Common wheat (Triticum aestivum L.) — Determination of Alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology

Cereals and cereal products — Sampling studies

Wheat (Triticum aestivum L.) — Specification

Cereals — Determination of cadmium content by graphite furnace atomic absorption spectrometry with diluted nitric acid extraction

Maize — Determination of moisture content (on milled grains and on whole grains)

Rice — Specification

Rice — Determination of biometric characteristics of kernels

Wheat flour and durum wheat semolina — Determination of impurities of animal origin

Rice — Determination of amylose content — Part 1: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin

Rice — Determination of amylose content — Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards

Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry

Maize (Zea mays L.) — Specification — Amendment 1: Feed maize