[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2007]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR137.200]
[Page 383-384]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 137 CEREAL FLOURS AND RELATED PRODUCTS--Table of Contents
Subpart B Requirements for Specific Standardized Cereal Flours and
Related Products
Sec. 137.200 Whole wheat flour.
(a) Whole wheat flour, graham flour, entire wheat flour is the food
prepared by so grinding cleaned wheat, other than durum wheat and red
durum wheat, that when tested by the method prescribed in paragraph
(c)(2) of this section, not less than 90 percent passes through a 2.36
mm (No. 8) sieve and not less than 50 percent passes through a 850
[micro]m (No. 20) sieve. The proportions of the natural constituents of
such wheat, other than moisture, remain unaltered. To compensate for any
natural deficiency of enzymes, malted wheat, malted wheat flour, malted
barley flour, or any combination of two or more of these, may be used;
but the quantity of malted barley flour so used is not more than 0.75
percent. It may contain harmless preparations of [alpha]-amylase
obtained from Aspergillus oryzae, alone or in a safe and suitable
carrier. The moisture content of whole wheat flour is not more than 15
percent. It may contain ascorbic acid in a quantity not to exceed 200
parts per million as a dough conditioner. Unless such addition conceals
damage or inferiority or makes the whole wheat flour appear to be better
or of greater value than it is, the optional bleaching ingredient
azodicarbonamide (complying with the requirements of Sec. 172.806 of
this chapter, including the quantitative limit of not more than 45 parts
per million) or chlorine dioxide, or chlorine, or a mixture of nitrosyl
chloride and chlorine, may be added in a quantity not more than
sufficient for bleaching and artificial aging effects.
(b)(1) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter.
(2) When ascorbic acid is added, the label shall bear the statement
``Ascorbic acid added as a dough conditioner''. When the optional
ingredient ``[alpha]''-amylase obtained from Aspergillus oryzae'' is
used, it may alternatively be declared in the list of ingredients as
``Fungal alpha-amylase,'' ``Fungal [alpha]-amylase'', ``Enzyme'', or
``Enzyme added for improved baking''. When any optional bleaching
ingredient is used, the label shall bear the word ``Bleached''. Wherever
the name of the food appears on the label so conspicuously as to be
easily seen under customary conditions of purchase, the word
``Bleached'' shall immediately and conspicuously precede or follow such
name, without intervening written, printed, or graphic matter; except
that where such name is a part of a trademark or brand, other written,
printed or graphic matter, which is also a part of such trademark or
brand, may so intervene if the word ``Bleached'' is in such
juxtaposition with such trademark or brand as to be conspicuously
related to such name.
(c) For the purposes of this section:
(1) Moisture is determined by the method prescribed in ``Official
Methods of Analysis of the Association of Official Analytical Chemists''
(AOAC), 13th Ed. (1980), section 14.002. ``Vacuum Oven Method--Official
Final Action,'' and section 14.003, ``Determination,'' which is
incorporated by reference. Copies may be obtained from the AOAC
INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD
20877, or may be examined at the National Archives and Records
Administration (NARA). For information on the availability of this
material at NARA, call 202-741-6030, or go to: http://www.archives.gov/
federal--register/code--of--federal--regulations/ibr--locations.html.
[[Page 384]]
(2) The method referred to in paragraph (a) of this section is as
follows: Use No. 8 and No. 20 sieves, having standard 8-inch full-height
frames, complying with the specifications set forth in the AOAC, Table
1, ``Nominal Dimensions of Standard Test Sieves (U.S.A. Standard
Series),'' under the heading ``Definitions of Terms and Explanatory
Notes,'' which is incorporated by reference. The availability of this
incorporation by reference is given in paragraph (c)(1) of this section.
Fit a No. 8 sieve into a No. 20 sieve. Attach bottom pan to the No. 20
sieve. Pour 100 gm. of the sample into the No. 8 sieve. Attach cover and
hold the assembly in a slightly inclined position with one hand. Shake
the sieves by striking the sides against the other hand with an upward
stroke, at the rate of about 150 times per minute. Turn the sieves about
one-sixth of a revolution each time in the same direction, after each 25
strokes. Continue shaking for 2 minutes. Weigh the material which fails
to pass through the No. 8 sieve and the material which passes through
the No. 20 sieve.
[42 FR 14402, Mar. 15, 1977, as amended at 47 FR 11827, Mar. 19, 1982;
47 FR 24693, June 8, 1982; 47 FR 43364, Oct. 1, 1982; 49 FR 10097, Mar.
19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2877, Jan. 6, 1993]
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