proficiency testing programs grains - bipea · ficir01-grains-gb ficir01 révision f du 13/06/2016...
TRANSCRIPT
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
PROFICIENCY TESTING PROGRAMS
GRAINS
A = PTS accredited by COFRAC
Bipea is a versatile Proficiency Testing Schemes organizer
which gathers laboratories from 70 countries
A01
05
06
08
A09
10
11
12
23
40a
40b
69
FiCir01-Grains-GB
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Document valide au 14/06/2016
FiCir01-Grains-GB
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NA => Non accredited parameter
*This list of parameters could be modified according to the nature of the product. The information mentioned in that form could be modified during annual
series after decisions from the Committee, technical group or Chairperson.
01 – COMMON WHEAT
• Proficiency Testing Scheme created in 1970
• 202 registered laboratories on average from 35 different countries
• PTS accredited by COFRAC
• 10 rounds per annual series
• For further details on samples please refer to the planning.
• Common wheat : combination of varieties (pure or not)
MATRICES
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.
Analysis on grains:
• Ash content
• Falling number (Hagberg-Perten)
• Hardness
• Moisture content
• Manual & mecanical gluten
• Gluten index
• Protein content
• Sedimentation value
• Mass per hectoliter
MAIN PARAMETERS *
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05 – COMMON WHEAT: VARIETAL IDENTIFICATION
• Proficiency Testing Scheme created in 2004
• 6 registered laboratories
• 6 rounds per annual series
• For further details on samples please refer to the planning.
• Common wheat: Mix of different varieties.
MATRICES
MAIN PARAMETERS *
• Identification of the varieties by PCR or electrophoresis (Designation and %).
*This list of parameters could be modified according to the nature of the product. The information mentioned in that form could be modified during annual
series after decisions from the Committee, technical group or Chairperson.
Document valide au 14/06/2016
FiCir01-Grains-GB
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06 – DURUM WHEAT
• Proficiency Testing Scheme created in 1970
• 45 registered laboratories from 11 countries
• 10 rounds per annual series
• For further details on samples please refer to the planning.
• Durum wheat : Mix of different varieties.
MATRICES
• 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 184-110):
• Broken grains
• Motted grains
• Grains with discolored germ
• Grain impurities
• Grains affected by fusariosis
• Mitadine grains
• Sprouted grains
• etc.
MAIN PARAMETERS *
*This list of parameters could be modified according to the nature of the product. The information mentioned in that form could be modified during annual
series after decisions from the Committee, technical group or Chairperson.
Document valide au 14/06/2016
FiCir01-Grains-GB
FiCir01 Révision f du 13/06/2016 5 / 13
08 – IMPURITIES DETERMINATION
• Proficiency Testing Scheme created in 1970
• 58 registered laboratories from 17 different countries
• 10 rounds per annual series
• For further details on samples please refer to the planning.
• Barley
• Common wheat
• Sorghum
• Corn
• Triticale
MATRICES
Analysis according to the addendum n°I and V or EN
15587 standard + EN 16378 (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.
MAIN PARAMETERS *
*This list of parameters could be modified according to the nature of the product. The information mentioned in that form could be modified during annual
series after decisions from the Committee, technical group or Chairperson.
Document valide au 14/06/2016
FiCir01-Grains-GB
FiCir01 Révision f du 13/06/2016 6 / 13
09 – MOISTURE DETERMINATION
• Proficiency Testing Scheme created in 1977
• 60 registered laboratories from 12 different countries
• PTS accredited by COFRAC
• 10 rounds per annual series
• For further details on samples please refer to the planning.
• Barley NA
• Common wheat
• Corn NA
• Durum wheat NA
• Flour
• Rapeseed NA
• SunflowerNA
• SemolinaNA
MATRICES
• Moisture content (practical reference methods), (grinding of the semolina).
• EN ISO 712 (cereals
• EN ISO 6540 (corn)
• EN ISO 665 (oilseeds)
MAIN PARAMETERS *
*This list of parameters could be modified according to the nature of the product. The information mentioned in that form could be modified during annual
series after decisions from the Committee, technical group or Chairperson.
Document valide au 14/06/2016
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10 – OILSEEDS
• Proficiency Testing Scheme created in 1970
• 61 registered laboratories from 20 countries
• 10 rounds per annual series
• For further details on samples please refer to the planning.
• Rapeseed
• Erucic rapeseed
• Sunflower
• Oleic sunflower
• Soybean
• Linseed
• Mustard seed
MATRICES
• Besatz content
• Impurities determination
• Glucosinolates
•Moisture and volatile matter content
• Oil content
• Oil acidity.
Fatty acid Composition:
• Erucic acid
• Linoleic acid
• Linolenic acid
• Oleic acid.
MAIN PARAMETERS *
*This list of parameters could be modified according to the nature of the product. The information mentioned in that form could be modified during annual
series after decisions from the Committee, technical group or Chairperson.
Document valide au 14/06/2016
FiCir01-Grains-GB
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11 – BREWING BARLEY:
PHYSICO-CHEMICAL ANALYSES & GERMINATION TEST
• Proficiency Testing Scheme created in 1970
• 40 registered laboratories from 9 different countries
• 10 rounds per annual
• For further details on samples please refer to the planning.
• Brewing Barley: mix of different quality.
MATRICES
• 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.
MAIN PARAMETERS *
*This list of parameters could be modified according to the nature of the product. The information mentioned in that form could be modified during annual
series after decisions from the Committee, technical group or Chairperson.
Document valide au 14/06/2016
FiCir01-Grains-GB
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12 – FOOD PULSES
• Proficiency Testing Scheme created in 1984
• 10 registered laboratories
• 10 rounds per annual series
• For further details on samples please refer to the planning.
• Broad Beans
• Horse beans
• Peas
• Pigeon peas
MATRICES
Analysis according to addendum n° VII:
• Extraneous matter
• Kernels attacked by beetles
• Grain impurities
• Broken grains
• Moisture content
• Splitted grains.
MAIN PARAMETERS *
*This list of parameters could be modified according to the nature of the product. The information mentioned in that form could be modified during annual
series after decisions from the Committee, technical group or Chairperson.
Document valide au 14/06/2016
FiCir01-Grains-GB
FiCir01 Révision f du 13/06/2016 10 / 13
23 – BREWING BARLEY:
SPECIFIC AND VARIETAL PURITY
• Proficiency Testing Scheme created in 1970
• 8 registered laboratories
• 10 rounds per annual series
• For further details on samples please refer to the planning.
• 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.
MATRICES
• Visual analysis: specific and varietal composition
• PCR analysis: varietal composition.
MAIN PARAMETERS *
*This list of parameters could be modified according to the nature of the product. The information mentioned in that form could be modified during annual
series after decisions from the Committee, technical group or Chairperson.
Document valide au 14/06/2016
FiCir01-Grains-GB
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40a – DETECTION & QUANTIFICATION OF G.M.O.S
• Proficiency Testing Scheme created in 2000
• 28 registered laboratories from 11 countries
• 3 rounds per annual series
• For further details on samples please refer to the planning.
• Corn in grains
• Corn semolina
• Ground corn
• Corn and soybean flours
• Ground soybean
• Soybean in grains
• Soybean feeds.
MATRICES
Qualitative analysis (detection):
• BT 11
• BT 176
• MON 810
• NK 603
• MON 863
• GA21
• RRS
MAIN PARAMETERS *
Quantification:
• BT 11
• MON 810
• NK 603
• MON 863
• GA21
• RRS
• Quantity of P35S & tNOS.
ELISA & PCR Techniques
*This list of parameters could be modified according to the nature of the product. The information mentioned in that form could be modified during annual
series after decisions from the Committee, technical group or Chairperson.
Document valide au 14/06/2016
FiCir01-Grains-GB
FiCir01 Révision f du 13/06/2016 12 / 13
40b – DETECTION & QUANTIFICATION OF DNA
• Proficiency Testing Scheme created in 2000
• 28 registered laboratories from 11 countries
• 3 rounds per annual series
• For further details on samples please refer to the planning.
For each test:
1 finished product for detection and quantification:
• Biscuits
• Chocolate biscuits
• Lecithin
• Rusks
• Chips
• etc.
3 species mix sample for detection (presence / absence):
• Corn in soyabean
• Soyabean in corn
MATRICES
For finished products, quantification of:
• P35S
• tNOS
• BT 176
• BT 11
• MON 810
• NK 603
• MON 863
• GA 21
• RRS (soyabean)
• other events.
MAIN PARAMETERS *
Cross contamination for grains:
• Presence / Absence of corn in soyabean
• Presence / Absence of soyabean in corn.
ELISA & PCR methods
*This list of parameters could be modified according to the nature of the product. The information mentioned in that form could be modified during annual
series after decisions from the Committee, technical group or Chairperson.
Document valide au 14/06/2016
FiCir01-Grains-GB
FiCir01 Révision f du 13/06/2016 13 / 13
69 – WHEAT: FRENCH BREAD MAKING TEST
• Proficiency Testing Scheme created in 2013
• 10 registered laboratories on average
• 3 rounds per annual series
• For further details on samples please refer to the planning.
• Wheat.
MATRICES
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*
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
Bread making:
• Moisture content of flour
• Type and quantity of amylase used
• Final concentration in ascorbic acid
• Quantity of added water
• Falling number
• Hydration.
*This list of parameters could be modified according to the nature of the product. The information mentioned in that form could be modified during annual
series after decisions from the Committee, technical group or Chairperson.
Document valide au 14/06/2016