Wheat, rye and their flours, durum wheat and durum wheat semolina Determination of the falling number according to Hagberg-Perten

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English, French, Russian

Published date

11-30-2009

Publisher

International Organization for Standardization

ISO 3092:2009 specifies the determination of the alpha-amylase activity of cereals by the falling number (FN) method according to Hagberg-Perten.

This method is applicable to cereal grains, in particular to wheat and rye and their flours, durum wheat and its semolina.

This method is not applicable to the determination of low levels of alpha-amylase activity.

By converting the FN into a liquefaction number (LN), it is possible to use this method to estimate the composition of mixtures of grain, flour or semolina with known FNs necessary to produce a sample of a required FN.

DevelopmentNote	Supersedes ISO/DIS 3093. (12/2009)
DocumentType	Standard
Pages	13
PublisherName	International Organization for Standardization
Status	Current
Supersedes	ISO 3093:2004/Cor 1:2008 ISO 3093:2004

Standards	Relationship
NBN EN ISO 3093 : 2010	Identical
NEN EN ISO 3093 : 2010	Identical
NS EN ISO 3093 : 2009	Identical
I.S. EN ISO 3093:2009	Identical
SN EN ISO 3093 : 2010	Identical
UNI EN ISO 3093 : 2010	Identical
SS-EN ISO 3093:2010	Identical
UNE-EN ISO 3093:2010	Identical
BS EN ISO 3093:2009	Identical
EN ISO 3093:2009	Identical
NF EN ISO 3093 : 2010	Identical
DIN EN ISO 3093:2010-05	Identical
PN EN ISO 3093 : 2010	Identical
BS 4317-9:1982	Identical
NEN ISO 3093 : 2004	Identical
BS ISO 3093 : 2004 AMD 17028	Identical
NFV 03 703 : 1997	Similar to
NF ISO 3093 : 2004	Identical

10/30196955 DC : 0	BS ISO 7970 - WHEAT (TRITICUM AESTIVUM L.) - SPECIFICATION
BS ISO 7970:2011	Wheat (Triticum aestivum L.). Specification
NF ISO 7970 : 2000	WHEAT (TITRICUM AESTIVUM L.) - SPECIFICATION
UNE-EN ISO 7973:2016	Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
DIN EN ISO 7973 E : 2016	CEREALS AND MILLED CEREAL PRODUCTS - DETERMINATION OF THE VISCOSITY OF FLOUR - METHOD USING AN AMYLOGRAPH (ISO 7973:1992)
ISO 7970:2011	Wheat (Triticum aestivum L.) Specification
BS 7274(2000) : 2000	WHEAT (TRITICUM AESTIVUM L.) - SPECIFICATION
DIN EN ISO 7973:2016-03	Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
BS 7274:1990	Specification for wheat
EN ISO 7973:2015	Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
BS EN ISO 7973:2015	Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph
ISO 7973:1992	Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph
BS 4317-28(1993) : 1993	METHODS OF TEST FOR CEREALS AND PULSES - PART 28: DETERMINATION OF VISCOSITY OF FLOUR USING AN AMYLOGRAPH

ISO 565:1990	Test sieves — Metal wire cloth, perforated metal plate and electroformed sheet — Nominal sizes of openings
ISO 712:2009	Cereals and cereal products — Determination of moisture content — Reference method
ISO 13690:1999	Cereals, pulses and milled products Sampling of static batches
ISO 8655-2:2002	Piston-operated volumetric apparatus Part 2: Piston pipettes
ISO 5725:1986	Precision of test methods Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests
ISO 3696:1987	Water for analytical laboratory use — Specification and test methods

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ISO 3093:2009

Wheat, rye and their flours, durum wheat and durum wheat semolina Determination of the falling number according to Hagberg-Perten

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