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  • ISO 3093:2009

    Current The latest, up-to-date edition.

    Wheat, rye and their flours, durum wheat and durum wheat semolina Determination of the falling number according to Hagberg-Perten

    Available format(s):  Hardcopy, PDF, PDF 3 Users, PDF 5 Users, PDF 9 Users

    Language(s):  English, French, Russian

    Published date:  30-11-2009

    Publisher:  International Organization for Standardization

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    Abstract - (Show below) - (Hide below)

    ISO 3092:2009 specifies the determination of the alpha-amylase activity of cereals by the falling number (FN) method according to Hagberg-Perten.

    This method is applicable to cereal grains, in particular to wheat and rye and their flours, durum wheat and its semolina.

    This method is not applicable to the determination of low levels of alpha-amylase activity.

    By converting the FN into a liquefaction number (LN), it is possible to use this method to estimate the composition of mixtures of grain, flour or semolina with known FNs necessary to produce a sample of a required FN.

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

    Development Note Supersedes ISO/DIS 3093. (12/2009)
    Document Type Standard
    Publisher International Organization for Standardization
    Status Current
    Supersedes

    Standards Referenced By This Book - (Show below) - (Hide below)

    10/30196955 DC : 0 BS ISO 7970 - WHEAT (TRITICUM AESTIVUM L.) - SPECIFICATION
    BS ISO 7970:2011 Wheat (Triticum aestivum L.). Specification
    NF ISO 7970 : 2000 WHEAT (TITRICUM AESTIVUM L.) - SPECIFICATION
    UNE-EN ISO 7973:2016 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
    DIN EN ISO 7973 E : 2016 CEREALS AND MILLED CEREAL PRODUCTS - DETERMINATION OF THE VISCOSITY OF FLOUR - METHOD USING AN AMYLOGRAPH (ISO 7973:1992)
    ISO 7970:2011 Wheat (Triticum aestivum L.) Specification
    BS 7274(2000) : 2000 WHEAT (TRITICUM AESTIVUM L.) - SPECIFICATION
    DIN EN ISO 7973:2016-03 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
    BS 7274:1990 Specification for wheat
    EN ISO 7973:2015 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
    BS EN ISO 7973:2015 Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph
    ISO 7973:1992 Cereals and milled cereal products Determination of the viscosity of flour Method using an amylograph
    BS 4317-28(1993) : 1993 METHODS OF TEST FOR CEREALS AND PULSES - PART 28: DETERMINATION OF VISCOSITY OF FLOUR USING AN AMYLOGRAPH

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

    ISO 565:1990 Test sieves — Metal wire cloth, perforated metal plate and electroformed sheet — Nominal sizes of openings
    ISO 712:2009 Cereals and cereal products — Determination of moisture content — Reference method
    ISO 13690:1999 Cereals, pulses and milled products Sampling of static batches
    ISO 8655-2:2002 Piston-operated volumetric apparatus Part 2: Piston pipettes
    ISO 5725:1986 Precision of test methods Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests
    ISO 3696:1987 Water for analytical laboratory use — Specification and test methods
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