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  • DIN EN ISO 17715:2015-03

    Current The latest, up-to-date edition.

    FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - AMPEROMETRIC METHOD FOR STARCH DAMAGE MEASUREMENT (ISO 17715:2013)

    Available format(s):  Hardcopy, PDF

    Language(s):  German, English

    Published date:  01-01-2015

    Publisher:  German Institute for Standardisation (Deutsches Institut für Normung)

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    Table of Contents - (Show below) - (Hide below)

    National foreword
    Foreword
    Introduction
    1 Scope
    2 Terms and definitions
    3 Principle
    4 Reagents
    5 Equipment
    6 Sampling
    7 Procedure
    8 Expression of results
    9 Precision
    10 Test report
    Annex A (informative) - Data from interlaboratory
            tests on wheat flour
    Bibliography

    Abstract - (Show below) - (Hide below)

    Defines the determination of the damage to starch using an amperometric method.

    General Product Information - (Show below) - (Hide below)

    Document Type Standard
    Publisher German Institute for Standardisation (Deutsches Institut für Normung)
    Status Current

    Standards Referencing This Book - (Show below) - (Hide below)

    ISO 27971:2015 Cereals and cereal products — Common wheat (Triticum aestivum L.) — Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
    ISO 20483:2013 Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method
    ISO 1042:1998 Laboratory glassware One-mark volumetric flasks
    ISO 712:2009 Cereals and cereal products — Determination of moisture content — Reference method
    ISO 5725-3:1994 Accuracy (trueness and precision) of measurement methods and results — Part 3: Intermediate measures of the precision of a standard measurement method
    ISO 5725-6:1994 Accuracy (trueness and precision) of measurement methods and results — Part 6: Use in practice of accuracy values
    ISO 5725-2:1994 Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
    ISO/TS 16634-2:2009 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content Part 2: Cereals, pulses and milled cereal products
    ISO 24333:2009 Cereals and cereal products — Sampling
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