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  • BS EN ISO 17715:2014

    Current The latest, up-to-date edition.

    Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement

    Available format(s):  Hardcopy, PDF

    Language(s):  English

    Published date:  31-01-2015

    Publisher:  British Standards Institution

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

    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)

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

    Scope - (Show below) - (Hide below)

    This International Standard specifies the determination of the damage to starch using an amperometric method.

    It is applicable to all flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.).

    NOTE 1 Wheat can be milled in the laboratory according to the methods described in ISO 27971[9] or in BIPEA guidance document BY.102.D.9302.[10]

    NOTE 2 In the absence of validity studies, the results on semi-wholemeal or wholemeal flour, although able to meet the conditions of repeatability given in Clause 9, require careful interpretation.

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

    Committee AW/4
    Development Note Renumbers & supersedes BS ISO 17715. 2014 version incorporates corrigendum to BS ISO 17715. Supersedes 12/30257568 DC. (01/2015)
    Document Type Standard
    Publisher British Standards Institution
    Status Current
    Supersedes

    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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