This International Standard describes a method, known as the Zeleny sedimentation test, for assessing one of the factors determining the quality of wheat as a means of predicting the baking strength of the flour which can be made from it.
EN ISO 5529:2010 Referenced Document
ISO 3696 Water for analytical laboratory use; Specification and test methods
ISO 565 Test sieves; metal wire cloth, perforated metal plate and electroformed sheet; nominal sizes of openings
ISO 648 Laboratory glassware - Single-volume pipettes
EN ISO 5529:2010 history
2010EN ISO 5529:2010 Wheat - Determination of the sedimentation index - Zeleny test (ISO 5529:2007)