PROFICIENCY TESTING PROGRAMS GRAINS

Transcription

1 PROFICIENCY TESTING PROGRAMS GRAINS A A a 40b 69 Common wheat Common wheat: varietal identification Durum wheat Impurities determination Moisture determination in grain Oilseeds Brewing barley: physico-chemical analyses & germination test Food pulses Brewing barley: specific and varietal purity Detection & quantification of G.M.O.s Detection & quantification of DNA Wheat: French bread making test A = PTS accredited by COFRAC Bipea is a versatile Proficiency Testing Schemes organizer which gathers laboratories from 70 countries FiCir01 Révision f du 13/06/ / 13

2 01 COMMON WHEAT Proficiency Testing Scheme created in registered laboratories on average from 35 different countries PTS accredited by COFRAC Common wheat : combination of varieties (pure or not) Analysis on grains: Ash content Falling number (Hagberg-Perten) Hardness Moisture content Manual & mecanical gluten Gluten index Protein content Sedimentation value Mass per hectoliter Analysis on grains: Moisture & protein content Sedimentation value Analysis on flour: Alveograph W, P, L, P/L, G, Ie Stability NA Development time NA Degree of softening NA Milling test: Ash content Damaged starch Extraction rate Flour moisture content. NA => Non accredited parameter FiCir01 Révision f du 13/06/ / 13

3 05 COMMON WHEAT: VARIETAL IDENTIFICATION Proficiency Testing Scheme created in registered laboratories 6 rounds per annual series Common wheat: Mix of different varieties. Identification of the varieties by PCR or electrophoresis (Designation and %). FiCir01 Révision f du 13/06/ / 13

4 06 DURUM WHEAT Proficiency Testing Scheme created in registered laboratories from 11 countries Durum wheat : Mix of different varieties. Ash content Falling number Hagberg-Perten Dry gluten, gluten index Wet mechanical gluten Moisture content Protein content Mass per hectoliter 1000 kernels weight Sieve control: Extraction under sieve Retained on sieve Impurities determination (EN15587/BIPEA ): Broken grains Motted grains Grains with discolored germ Grain impurities Grains affected by fusariosis Mitadine grains Sprouted grains etc. FiCir01 Révision f du 13/06/ / 13

5 08 IMPURITIES DETERMINATION Proficiency Testing Scheme created in registered laboratories from 17 different countries Barley Common wheat Sorghum Corn Triticale Analysis according to the addendum n I and V or EN standard + EN (corn): Miscellaneous impurities Total impurities Sprouted grains Broken grains Grains impurities Grain with discolored germ Shriveled grains Damaged grains Ergot Promatest (only for corn). Sieve control ( barley, common wheat): (Sieve used) Extraction under sieve Retained on sieve. FiCir01 Révision f du 13/06/ / 13

6 09 MOISTURE DETERMINATION Proficiency Testing Scheme created in registered laboratories from 12 different countries PTS accredited by COFRAC Barley NA Common wheat Corn NA Durum wheat NA Flour Rapeseed NA Sunflower NA Semolina NA Moisture content (practical reference methods), (grinding of the semolina). EN ISO 712 (cereals EN ISO 6540 (corn) EN ISO 665 (oilseeds) FiCir01 Révision f du 13/06/ / 13

7 10 OILSEEDS Proficiency Testing Scheme created in registered laboratories from 20 countries Rapeseed Erucic rapeseed Sunflower Oleic sunflower Besatz content Impurities determination Glucosinolates Moisture and volatile matter content Oil content Oil acidity. Soybean Linseed Mustard seed Fatty acid Composition: Erucic acid Linoleic acid Linolenic acid Oleic acid. FiCir01 Révision f du 13/06/ / 13

8 11 BREWING BARLEY: PHYSICO-CHEMICAL ANALYSES & GERMINATION TEST Proficiency Testing Scheme created in registered laboratories from 9 different countries 10 rounds per annual Brewing Barley: mix of different quality. Moisture content Protein content Sieving VLB / impurities determination 1000 kernels weight on DM basis Mass per hectoliter Sieve control (2,2mm, 2,5 mm and 2,8 mm): Extraction under sieve Retained on sieve Germination test: Germination test with or without relief of dormancy Germinative capacity Sensitivity to water Infrared analysis: Moisture content Protein content. FiCir01 Révision f du 13/06/ / 13

9 12 FOOD PULSES Proficiency Testing Scheme created in registered laboratories Broad Beans Horse beans Analysis according to addendum n VII: Extraneous matter Kernels attacked by beetles Grain impurities Broken grains Moisture content Splitted grains. Peas Pigeon peas FiCir01 Révision f du 13/06/ / 13

10 23 BREWING BARLEY: SPECIFIC AND VARIETAL PURITY Proficiency Testing Scheme created in registered laboratories 3 to 5 varieties are introduced per mix with at least 50 % of the main variety and at least 12 % of the other ones Spring 2-row brewing barley variety Winter 2-row brewing barley variety Winter 6-row brewing barley variety. Visual analysis: specific and varietal composition PCR analysis: varietal composition. FiCir01 Révision f du 13/06/ / 13

11 40a DETECTION & QUANTIFICATION OF G.M.O.S Proficiency Testing Scheme created in registered laboratories from 11 countries 3 rounds per annual series Corn in grains Corn semolina Ground corn Qualitative analysis (detection): BT 11 BT 176 MON 810 NK 603 MON 863 GA21 RRS ELISA & PCR Techniques Corn and soybean flours Ground soybean Soybean in grains Soybean feeds. Quantification: BT 11 MON 810 NK 603 MON 863 GA21 RRS Quantity of P35S & tnos. FiCir01 Révision f du 13/06/ / 13

12 40b DETECTION & QUANTIFICATION OF DNA Proficiency Testing Scheme created in registered laboratories from 11 countries 3 rounds per annual series 1 finished product for detection and quantification: Biscuits Chocolate biscuits Lecithin Rusks Chips etc. For finished products, quantification of: P35S tnos BT 176 BT 11 MON 810 NK 603 MON 863 GA 21 RRS (soyabean) other events. For each test: 3 species mix sample for detection (presence / absence): Corn in soyabean Soyabean in corn ELISA & PCR methods Cross contamination for grains: Presence / Absence of corn in soyabean Presence / Absence of soyabean in corn. FiCir01 Révision f du 13/06/ / 13

13 69 WHEAT: FRENCH BREAD MAKING TEST Proficiency Testing Scheme created in registered laboratories on average 3 rounds per annual series Wheat. Wheat moisture content Milling: Common wheat moisture before milling Added water Weight of break flour, semolina, flour, shorts, bran Milling balance Extraction rate Ash content Type of mill used MAIN PARAMETERS* Bread making: Moisture content of flour Type and quantity of amylase used Final concentration in ascorbic acid Quantity of added water Falling number Hydration. Characteristics of the dough (kneading, pointage, shaping, finishing, baking) Notation of the dough, bread, crumb and bakery value (estimation of the smoothing, sticky, consistency, extensibility, elasticity, starkness, during kneading, lengthening, tearing, fermentative activity, flexibility, color, smell, temperature Volume FiCir01 Révision f du 13/06/ / 13