Intellectual Property Rights from Publicly Financed Research and
R 385
Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)RegulationsRegulations relating to the Grading, Packing and Marking of Wheat Products intended for sale in the Republic of South AfricaMethods of Anaylsis for Wheat Products17. Determination of the dry solids content of bread |
The dry solids content of bread shall be determined as set out below:
| (1) | The apparatus used for the determination of the dry solids contents of bread, is as follows: |
| (a) | Hot-air oven, the temperature of which may be regulated at 105°C (with a variation not exceeding 5°). The oven must be so constructed that the hot air passes evenly and horizontally through the oven over the drying trays. The oven must be provided with vents to allow moist air to escape; |
| (b) | drying trays made from stainless steel and covered with gauze which is sufficiently fine to prevent any crumbs from passing through; and |
| (c) | laboratory mass meter which can measure accurately to 0,1 g. |
| (2) | The method that is used in the determination of the dry solids content of bread, is as follows: |
Measure the mass of the whole bread unit accurately to 0, 1 g. In the case of uncut bread, cut into slices of approximately 10 to 15 mm thick. Place and spread the slices as well as any crumbs, onto the drying tray. Set the vent of the oven in order to allow the moist air to escape without the temperature variation exceeding 5°C and so that the bread will dry to constant mass after six hours. Place the drying trays with bread into the old oven and increase the temperature within 45 minutes to 105°C (with a variation not exceeding 5°C). Remove the bread from the oven after six hours; allow cooling for three minutes and measuring the dry mass of the bread and crumbs accurately to 0, 1 g. Where more than one loaf of bread is analysed, report the average dry solid mass. Any fraction of a gram is increased to the next whole gram.
