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SOP: Preparation of Bread and Related Product Samples

GIFSQ — Global Institute for Food Safety & Quality

Bread loaf cut into thin slices on a board for sample preparation
Bread sample preparation — GIFSQ illustration

Scope

Bread, bun, muffins, croissant and similar bakery products fall under this group. The preparation below applies before the analyses of this section (total solids, alcoholic acidity, total ash, acid insoluble ash, protein).

Preparation of sample

a. All types of bread not containing fruit (except for determination of total solids — see the total solids method):
Cut the loaves of bread into slices 2–3 mm thick. Spread the slices on paper and let dry in a warm room until sufficiently crisp and brittle to grind well in a mill. Grind the entire test sample to pass a No. 20 sieve, mix well, and keep in an airtight container.

b. Raisin bread:
Proceed as in (a), except comminute by passing twice through a food chopper instead of a grinder.

References

AOAC Official Methods, 21st edition, 2019; 926.04.