32.3.

02
AOAC Official Method 935.36
Solids (Total) in Bread
First Action 1935
Final Action
(a) All types of bread not containing fruit.—Accurately weigh
loaf of bread immediately upon receipt (X), using balance sensi-
tive to at least 0.2 g. If impossible to weigh accurately at this time,
seal laboratory sample in air-tight container and weigh accurately
as soon thereafter as is practicable (X). Preserve laboratory sam-
ple in such manner that no loss of bread solids can occur whereby
loss would be calculated as moisture.
Cut bread into slices 2–3 mm thick ( 12 loaf may be used). Spread
slices on paper, let dry in warm room (15–20 h), and when apparently
dry, break into fragments. If bread is not entirely crisp and brittle, let it
dry longer—until it is in equilibrium with moisture of air—so that no
moisture changes occur during grinding. Quantitatively transfer
air-dried bread to balance pan and weigh accurately (Y). Grind test
sample to pass No. 20 sieve, mix well, and keep in air-tight con-
tainer. Determine percent total solids (Z) of ground test sample as in
925.09 (see 32.1.02) or 925.10 (see 32.1.03). Calculate total solids
(TS) of bread:

100 × Y × Z/100 Z
TS = or Y ×
X X

where X = weight loaf (or 12 loaf) at time of receipt; Y = weight

air-dried sliced bread; and Z = percent total solids in prepared ground
test sample.
(b) Raisin bread and bread containing raisins and fruit.—Pro-
ceed as in (a), except comminute by passing twice through food
chopper instead of grinder and dry air-dried test sample in uncovered
dish ca 16 h at 70°C under pressure ≤50 mm Hg (6.7 kPa).

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