Total Ash AACC International Method 08-01.
01
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Ash—Basic Method
Final approval April 13, 1961; Reapproval November 3, 1999
Objective
The ash (inorganic residue) content in bran is nearly 30 times that in
endosperm. A small amount of bran in flour can therefore significantly affect
the flour ash content. Mills are required to produce flours with low ash content,
as specified by customers. This method determines ash content in flour and
bread.
Apparatus
1. Electric muffle furnace provided with pyrometer and automatic control for
maintaining temperature.
2. Ashing dishes, preferably of platinum or silica. A shallow, relatively broad
dish is desirable.
Procedure
Flour, feeds, and feedstuffs
1. Weigh 3–5 ± 0.0001 g of well-mixed sample into ashing dish that has been
ignited, cooled in desiccator, and weighed soon after attaining room
temperature.
2. Place in muffle furnace at 550° for soft wheat flours or 575–590° for hard
wheat flours. Incinerate until light gray ash is obtained or to constant weight.
Ash must not be allowed to fuse. Cool in desiccator and weigh soon after room
temperature is attained.
Bread
Use 3–5 g of prepared sample (Method 62-05.01) and proceed as directed
above. Report results on any desired moisture basis.
Calculation
weight of residue
% Ash = × 100
sample weight
Notes
1. Nickel ash dishes are preferred by some to silica and porcelain; they must
be thoroughly cleaned after each incineration.
2. For determination of ash by direct weighing, platinum ash dishes are
preferable; if silica or porcelain ware is used, polish with fine emery paper to
maintain smooth, glossy inner surface.
3. As flour ash is hygroscopic, do not cool more than about six samples in one
desiccator in humid weather.
4. Allow air to slowly escape from desiccator before opening to avoid loss of
ash.
http://dx.doi.org/10.1094/AACCIntMethod-08-01.01
Total Ash AACC International Method 08-01.01
Page 2 of 2
Ash—Basic Method (continued)
References
1. American Oil Chemists’ Society. 1998. Official and Tentative Methods, 5th ed. Method Bc 5-49.
The Society: Champaign, IL.
2. AOAC International. 1995. Official Methods of Analysis of AOAC International, 16th ed. Method
923.02. The Association, Arlington, VA.
3. Bailey, L. H. 1937. Some observations on methods of ashing cereal products. Cereal Chem.
14:120.
4. Duval, C. 1953. Inorganic Thermogravimetric Analysis, p. 31. Elsevier, New York.
5. Eva, W. J., Milton, N., and Geddes, W. F. 1938. Observations on ash dishes of different materials.
Cereal Chem. 15:835.
6. Johnson, A. H., and Scott, S. G. 1928. Wheat and flour studies. XIII. The relation between the
fusibility of flour ash and its mineral constituents. Cereal Chem. 5:56.
7. Liddel, L. U. 1929. Hygroscopy in flour and a discussion of direct ash weighing. Cereal Chem.
6:134.
8. Micka, J. 1927. Contribution to the determination of flour ash. Cereal Chem. 4:461.
9. Spaulding, J. L. 1930. Determination of ash by direct weighing. Cereal Chem. 7:88.
