doi:10.1094/CFW-62-1-0023 | VIEW ARTICLE

AACCI Report

General Measurement Uncertainty and Specification Implications for Farinograph-Based Rheological Measurements of Wheat Flour

AACCI Food Safety, Quality, and Regulatory Committee<sup>1,2

1</sup>Prepared by Terry C. Nelsen in collaboration with Jennifer S. Robinson, Janice M. Levenhagen, Jessica Lehman, Scott Jensen, and Wayne Moore.²Corresponding author. Terry Nelsen, Independent Consultant, 6003 221st St N, Port Byron, IL 61275, U.S.A. Tel: +1.309.523.2181; E-mail: nelsent@gmail.com. Cereal Foods World 62(1):23-25.

Ten laboratories participating in the AACCI Check Sample Series HL – Hard Wheat Flour for Farinograph Analysis (Large Bowl) provided their analytical results for 2012 through mid-2016. Data were analyzed as recommended by internationally accepted guidelines for uncertainty in measurements (GUM). This white paper provides guidelines for comparing farinograph measurements performed by different laboratories at different times. These guidelines can be used to estimate ranges of differences in measurements that can be considered to be within the limits of normal measurement variability at specified statistical probabilities.