本文件规定了测定直链淀粉质量的两种简化常规方法 碾米部分，未煮熟。这两种方法的主要区别在于分散性 程序:方法A指定热分散，方法B指定冷分散。 这两种方法都适用于直链淀粉质量分数高于5%的大米。购买本文件时可获得的所有当前修订均包含在购买本文件中。

This document specifies two simplified routine methods for the determination of the amylose mass fraction of milled rice, non-parboiled. The main difference between the two methods is the dispersion procedure: method A specifies hot dispersion, and method B specifies cold dispersion. Both methods are applicable to rice with an amylose mass fraction higher than 5 %.All current amendments available at time of purchase are included with the purchase of this document.