| PT Program Code | Scope | Testing Material | Parameters | Methods | |||
| 1 | EB-NK -Common Wheat | NIR-Chemical Analyses | Near-infrared spectroscopy (NIR) analyses: Moisture, Protein | TS EN 15948 | |||
| Mass per hectoliter (Automatic measuring instruments; NIR, etc.) | ISO 7971-3 | ||||||
| Mass per hectoliter (NilemaLiter) | ISO 7971-3 | ||||||
| Hardness Index | AACC Method 55-31, AACC Method 39-70.02 | ||||||
| Moisture | ISO 712-1 | ||||||
| Protein | ISO 16634-2, ISO 20483, AOAC 2001.11, ISO 1871 | ||||||
| Wet gluten | ISO 21415-2 | ||||||
| Dry Gluten | ISO 21415-4 | ||||||
| Gluten Index | ISO 21415-2 | ||||||
| Falling Number | ISO 3093, ICC 107.1, AACC 56-81.04 | ||||||
| Zeleny Sedimantation Index | ISO 5529 | ||||||
| Modified Sedimantation Index | Modified from ISO 5529 | ||||||
| Ash | ISO 2171 | ||||||
| Fatty Acidity* | ISO 7305, TS 4500 | ||||||
| Mass of 1000 grains* | ISO 520 | ||||||
| * Parameters/testing materials marked with an asterisk are not covered by TS EN ISO/IEC 17043 accreditation. | |||||||
| 2 | MB-NK Durum Wheat | NIR-Chemical Analyses | Near-infrared spectroscopy (NIR) analyses: Moisture, Protein | TS EN 15948 | |||
| Mass per hectoliter (Automatic measuring instruments; NIR, etc.) | ISO 7971-3 | ||||||
| Mass per hectoliter (NilemaLiter) | ISO 7971-3 | ||||||
| Moisture | ISO 712-1 | ||||||
| Protein | ISO 16634-2, ISO 20483, AOAC 2001.11, ISO 1871 | ||||||
| Wet gluten | ISO 21415-2 | ||||||
| Dry gluten | ISO 21415-4 | ||||||
| Gluten Index | ISO 21415-2 | ||||||
| Falling Number | ISO 3093, ICC 107.1, AACC 56-81.04 | ||||||
| Mass of 1000 grains* | ISO 520 | ||||||
| 3 | AP-NK Barley | NIR-Chemical Analyses | Near-infrared spectroscopy (NIR) analyses: Moisture, Protein | TS EN 15948 | |||
| Mass per hectoliter (Automatic measuring instruments; NIR, etc.) | ISO 7971-3 | ||||||
| Mass per hectoliter (NilemaLiter) | ISO 7971-3 | ||||||
| Moisture | ISO 712-1 | ||||||
| Protein | ISO 16634-2, ISO 20483, AOAC 2001.11, ISO 1871 | ||||||
| 4 | MS-NK Corn | NIR-Chemical Analyses | Near-infrared spectroscopy (NIR) analyses: Moisture, Protein | Modified from TS EN 15948 | |||
| Mass per hectoliter (Automatic measuring instruments; NIR, etc.) | ISO 7971-3 | ||||||
| Mass per hectoliter (NilemaLiter) | ISO 7971-3 | ||||||
| Moisture | ISO 6540 | ||||||
| Protein | ISO 16634-2, ISO 20483, AOAC 2001.11, ISO 1871 | ||||||
| 5 | EB-FZ Common Wheat | Impurities determination | Besatz, | TS 2974 | |||
| 1) Broken grains, | |||||||
| 2) Grain impurities; | |||||||
| a) Shrivelled grains | |||||||
| b) Other cereals | |||||||
| c) Grains damaged by pests (Excluding damaged by Eurygaster and Aelia spp) | |||||||
| d) Grains in which the germ is discoloured | |||||||
| e) Grains overheated during drying | |||||||
| 3) Grain damaged by Eurygaster and Aelia spp, | |||||||
| 4) Sprouted grains, | |||||||
| 5) Miscellaneous impurities (Schwarzbesatz); | |||||||
| a) Extraneous seeds (Noxious extraneous seeds+Other extraneous seeds) | |||||||
| b) Unsound grains (Grains damaged by spontaneous heat generation or too extreme heating during | |||||||
| drying+Grains contaminated with Fusarium+Putrefied grains+Other unsound grains) | |||||||
| c) Extraneous matter (Extraneous organic matter+Extraneous inorganic matter) | |||||||
| d) Husks | |||||||
| e) Ergot | |||||||
| f) Bunted grains | |||||||
| g) Impurities of animal origin | |||||||
| Contrasting-colored Grains | |||||||
| 6 | NH-FK Chickpea | Impurities determination-Chemical analyses | Moisture | ISO 24557 | |||
| Moisture (Rapid method) | - | ||||||
| Impurities determination | TS 142 | ||||||
| 1) Extraneous matter, | |||||||
| 2) Defective kernels, | |||||||
| 3) Broken kernels, | |||||||
| 4) Sieve undersize kernels (below 5 mm), | |||||||
| 5) Immature, hard kernels, | |||||||
| 6) Admixture of other type chickpeas, | |||||||
| 7) Other color chickpea admixture, | |||||||
| 8) Kernel Size; | |||||||
| a) 9 mm and above, | |||||||
| b) 8 mm above and 9 mm below, | |||||||
| c) 7 mm above and 8 mm below, | |||||||
| d) Below 7 mm and 5 mm above. | |||||||
| 7 | UN-KR Flour (Common Wheat) | NIR-Chemical ve Rheological | Moisture (by near-infrared spectroscopy method)* | ICC 202 | |||
| Moisture (rapid method, except NIR)* | AACC Method 44-11 | ||||||
| Moisture | ISO 712-1 | ||||||
| Protein | ISO 16634-2 (Dumas), ISO 20483 (Kjeldahl), AOAC 2001.11 (Kjeldahl), ISO 1871 (Kjeldahl), ICC 105/2 (Kjeldahl), AACC 46 (Kjeldahl), TS 1620 (Kjeldahl) | ||||||
| Protein (by near-infrared spectroscopy method)* | ICC 202 | ||||||
| Ash | ISO 2171, ICC 104/1, AACC 08-12.01 | ||||||
| Ash (by near-infrared spectroscopy method)* | AACC Method 08-21 | ||||||
| Zeleny Sedimantation Index | ISO 5529 | ||||||
| Modified Sedimantation Index | Modified from ISO 5529 | ||||||
| Wet Gluten | ISO 21415-2, ICC 106/2, ICC 137/1 , AACC 38-12.02 | ||||||
| Dry Gluten | ISO 21415-4, AACC 38-12.02 | ||||||
| Gluten Index | ISO 21415-2, ICC 155, AACC 38-12.02 | ||||||
| Falling Number | ISO 3093, ICC 107.1, AACC 56-81.04 | ||||||
| Damaged Starch | ISO 17715, ICC 172 | ||||||
| Fatty Acidity* | TS 4500 | ||||||
| Farinograph Analyses; | ISO 5530-1, ICC 115/1, AACC 54-21.02 | ||||||
| a) Water absorption | |||||||
| b) Development time | |||||||
| c) Stability | |||||||
| d) Degree of softening | |||||||
| Alveograph Analyses; | ISO 27971, ICC 121/2, AACC 54-30.02 | ||||||
| a) P (Maximum pressure parameter) | |||||||
| b) L (The mean of the abscissa value at rupture) | |||||||
| c) G (Swelling index) | |||||||
| d) Iₑ (Elasticity index) | |||||||
| e) P/L (Curve configuration ratio) | |||||||
| f) W (Deformation work) | |||||||
| Extensograph Analyses; | ISO 5530-2, ICC 114/1, AACC 54-10.01 | ||||||
| a) Energy (after 45 min, 90 min and 135 min) | |||||||
| b) R50, Resistance at constant deformation (at 50 mm) (after 45 min, 90 min and 135 min) | |||||||
| c) E, Extensibility (after 45 min, 90 min and 135 min) | |||||||
| d) Rm, Maximum resistance (after 45 min, 90 min and 135 min) | |||||||
