EN ISO 17715:2025

This document specifies an amperometric method to determine the content of damaged starch in flour.It is applicable to all flour samples from the industrial or laboratory milling of wheat (Triticum aestivumL.).NOTE1 Wheat can be milled in the laboratory in accordance with the methods described in ISO27971[9] or in the BIPEA guidance document BY.102.D[10].NOTE2 In the absence of validity studies, the results on semi-wholemeal or wholemeal flour, although able to meet the conditions of repeatability given in Clause9, require careful interpretation.