AOAC Official Method 935.37 Fat and Fat Number of Bread
First Action 1935
Final Action
Slice one loaf of bread, and let dry overnight, or until dry enough to grind. Grind bread to ca size of openings on No. 20 sieve, mix, and transfer
50 g to 600mLbeaker. Add 100mLH2Oand mix. Add 100mLHCl, mix, cover, and heat on steam bath 1 h stirring well 6 or 7 times. Cool in coldH2Obath (£15°C) and stir.Add10 g Filter-Cel, or similar absorbent, stir, and mix completely. Prepare 90 mm Büchner as follows:
Place two 9 cm Schleicher and Schuell No. 589 Blue Ribbon, or equivalent, filter papers in funnel and apply suction. Mix 10 g Filter-Cel with 50 mL H2O and rapidly pour mixture into funnel. (This should make smooth, even layer of Filter-Cel over paper, without cracks or openings.) Immediately filter test sample. Rinse beaker several times with ice-cold H2O. Just before filtration is complete, wash sides of Büchner with ca 100 mL ice-cold H2O (or until clear filtrate comes through). Up to this point do not let pad suck dry. Continue with suction until Filter-Cel pad seems dry. Transfer this mass, without paper, from Büchner to original beaker. Break up mass with rod, dry overnight on steam bath, and then heat in oven at 100°C ca 30 min to remove all
moisture (material must be dry or fat results will be low). Break up any lumps. Cool.
