BS ISO 17715 : 2013

Superseded

View Superseded by

FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - AMPEROMETRIC METHOD FOR STARCH DAMAGE MEASUREMENT

Available format(s)

Hardcopy , PDF

Superseded date

31-01-2015

Language(s)

English

Published date

01-01-2013

Publisher

British Standards Institution

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.

Committee	AW/4
DevelopmentNote	Supersedes 12/30257568 DC. (02/2013) Renumbered & superseded by BS EN ISO 17715. (01/2015)
DocumentType	Standard
Pages	24
PublisherName	British Standards Institution
Status	Superseded
SupersededBy	BS EN ISO 17715:2014
Supersedes	12/30257568 DC : 0

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