I.S. EN ISO 17715:2014
Current
The latest, up-to-date edition.
FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - AMPEROMETRIC METHOD FOR STARCH DAMAGE MEASUREMENT (ISO 17715:2013)
Hardcopy , PDF
English
01-01-2014
For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.
Only cited Standards give presumption of conformance to New Approach Directives/Regulations.
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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
Describes the determination of the damage to starch using an amperometric method.
| DocumentType |
Standard
|
| Pages |
28
|
| PublisherName |
National Standards Authority of Ireland
|
| Status |
Current
|
| Standards | Relationship |
| ISO 17715:2013 | Identical |
| EN ISO 17715:2014 | Identical |
| 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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