[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR137.105]
[Page 371-373]
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. 137.105 Flour.
Subpart A [Reserved]
Subpart B_Requirements for Specific Standardized Cereal Flours and
Related Products
Sec.
137.105 Flour.
137.155 Bromated flour.
137.160 Enriched bromated flour.
137.165 Enriched flour.
137.170 Instantized flours.
137.175 Phosphated flour.
137.180 Self-rising flour.
137.185 Enriched self-rising flour.
137.190 Cracked wheat.
137.195 Crushed wheat.
137.200 Whole wheat flour.
137.205 Bromated whole wheat flour.
137.211 White corn flour.
137.215 Yellow corn flour.
137.220 Durum flour.
137.225 Whole durum flour.
137.250 White corn meal.
137.255 Bolted white corn meal.
137.260 Enriched corn meals.
137.265 Degerminated white corn meal.
137.270 Self-rising white corn meal.
137.275 Yellow corn meal.
137.280 Bolted yellow corn meal.
137.285 Degerminated yellow corn meal.
137.290 Self-rising yellow corn meal.
137.300 Farina.
137.305 Enriched farina.
137.320 Semolina.
137.350 Enriched rice.
Authority: 21 U.S.C. 321, 341, 343, 348, 371, 379e.
Source: 42 FR 14402, Mar. 15, 1977, unless otherwise noted.
Editorial Note: Nomenclature changes to part 137 appear at 63 FR
14035, Mar. 24, 1998.
Subpart A [Reserved]
(a) Flour, white flour, wheat flour, plain flour, is the food
prepared by grinding and bolting cleaned wheat, other than durum wheat
and red durum wheat. 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. Harmless
preparations of [alpha]-amylase obtained from Aspergillus oryzae, alone
or in a safe and suitable carrier, may be used. When tested for
granulation as prescribed in paragraph (c)(4) of this section, not less
than 98 percent of the flour passes through a cloth having openings not
larger than those of woven wire cloth designated ``212 [micro]m (No.
70)'' complying with the specifications for such cloth set forth in
``Official Methods of Analysis of the Association of Official Analytical
Chemists'' (AOAC), 13th Ed. (1980), Table 1, ``Nominal Dimensions of
Standard Test Sieves (U.S.A. Standard Series),'' under the heading
``Definitions of Terms and
[[Page 372]]
Explanatory Notes,'' 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. The flour is freed from bran coat, or bran coat and
germ, to such extent that the percent of ash therein, calculated to a
moisture-free basis, is not more than the sum of 1/20 of the percent of
protein therein, calculated to a moisture-free basis, plus 0.35. Its
moisture content 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 flour appear to be better or of greater value than it is, one
or any combination of two or more of the following optional bleaching
ingredients may be added in a quantity not more than sufficient for
bleaching or, in case such ingredient has an artificial aging effect, in
a quantity not more than sufficient for bleaching and such artificial
aging effect:
(1) Oxides of nitrogen.
(2) Chlorine.
(3) Nitrosyl chloride.
(4) Chlorine dioxide.
(5) One part by weight of benzoyl peroxide mixed with not more than
six parts by weight of one or any mixture of two or more of the
following: potassium alum, calcium sulfate, magnesium carbonate, sodium
aluminum sulfate, dicalcium phosphate, tricalcium phosphate, starch,
calcium carbonate.
(6) Acetone peroxides complying with the provisions of Sec. 172.802
of this chapter.
(7) Azodicarbonamide (complying with the requirements of Sec.
172.806 of this chapter, including the quantitative limit of not more
than 45 parts per million).
(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 conspicuoulsy related to such name.
(c) For the purposes of this section:
(1) Ash is determined by the method prescribed in the AOAC, 13th Ed.
(1980), section 14.006, ``Direct Method--Official Final Action,'' under
the heading ``Ash (5),'' which is incorporated by reference. The
availability of this incorporation by reference is given in paragraph
(a) of this section. Ash is calculated to a moisture-free basis by
subtracting the percent of moisture in the flour from 100, dividing the
remainder into the percent of ash, and multiplying the quotient by 100.
(2) Protein is 5.7 times the nitrogen as determined by the method
prescribed in section 2.057, ``Improved Kjeldahl Methods for Nitrate-
Free Samples (20)--Official Final Action,'' AOAC, 13th Ed. (1980), which
is incorporated by reference. The availability of this incorporation by
reference is given in paragraph (a) of this section. Protein is
calculated to a moisture-free basis by subtracting the percent of
moisture in the flour from 100, dividing the remainder into the percent
of protein, and multiplying the quotient by 100.
[[Page 373]]
(3) Moisture is determined by the method prescribed in the AOAC,
13th Ed. (1980), sections 14.002 and 14.003, ``Vacuum Oven Method (2)--
Official Final Action,'' under the heading ``Total Solids Moisture,
Indirect Method,'' which is incorporated by reference. The availability
of this incorporation by reference is given in paragraph (a) of this
section.
(4) Granulation is determined as follows: Use No. 70 sieve complying
with the specifications for ``Nominal Dimensions of Standard Test Sieves
(U.S.A. Standard Series)'' prescribed in paragraph (a) of this section.
Attach bottom pan to sieve in Ro-Tap sifter (or an equivalent sifter).
Place half of a rubber ball or other sieving aid in the sieve. Pour 100
grams of the sample in the sieve and turn on the sifter with knocker.
Sift exactly 5 minutes. Weigh the residue on the No. 70 sieve and
convert to percentage.
[42 FR 14402, Mar. 15, 1977, as amended at 47 FR 11827, Mar. 19, 1982;
47 FR 24693, June 8, 1982; 47 FR 43363, Oct. 1, 1982; 49 FR 10097, Mar.
19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2877, Jan. 6, 1993]
Additives that reference this regulation: |
