Moisture. Determination in bread. (NMKL 14, 1953 / 2012)
Bread is weighed, cut up in slices which are air-dried and then weighed again. The air-dried material is grounded, sieved and mixed. The moisture detention is determined in an aliquot portion by drying at 130 °C.
This method is originally from 1953. The changes in this 2nd. edition of the method are editorial only.
Moisture in Bread (NMKL 14)