Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013)
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.
ΚΩΔΙΚΟΣ ΠΡΟΪΟΝΤΟΣ:
CYS EN ISO 17715:2014
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.