Abstract
AbstractBackground and ObjectivesA collaborative trial for a method estimating the potential for oxidative gelation for wheat flour was conducted among 11 laboratories and results analyzed to facilitate inclusion of the method into the AACCI Approved Methods.FindingsStatistical analyses indicated the method provided adequate repeatability (sr = 0.2–0.55) and reproducibility (sR = 0.84–2.87) within and among participating laboratories, respectively. It was noted that repeatability and reproducibility are statistical measures best applied for evaluating results deriving from methods that analyze a single component for quantity. These measures are less appropriate for measurement of dynamic systems involving multiple components, such as viscosity. Rank analyses were also used to analyze results and then discussed as an appropriate alternative means of evaluating consistency of the method among laboratories.ConclusionsThe method was approved by the AACCI/CGA Approved Method Committee.
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