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WHEAT - DETERMINATION OF THE SEDIMENTATION INDEX - ZELENY TEST
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Published date: 30-06-2010
Publisher: Ente Nazionale Italiano di Unificazione (UNI)
Foreword1 Scope 2 Normative references3 Terms and definitions4 Principle5 Reagents6 Apparatus7 Sampling8 Preparation of the test flour9 Procedure10 Expression of results11 Precision12 Test report Annex A (normative) - Sample grinding and sieving conditions according to the different types of millsAnnex B (informative) - Interlaboratory test resultsBibliography
This International Standard describes a method, known as the Zeleny sedimentation test, for assessing one of the factors determining the quality of wheat as a means of predicting the baking strength of the flour which can be made from it.
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