This International Standard specifies the determination of starch damage using an amperometric method. It can be used for all wheat (Triticum aestivum L.) flour samples from industrial or laboratory milling. NOTE 1 Wheat may be milled in the laboratory according to the procedures described in ISO 27971 or the BIPEA Guideline BY.102.D.9302 [10]. NOTE 2 In the absence of validity studies, the results for highly milled flours and whole wheat flour require careful interpretation, even if they meet the repeatability conditions specified in Section 9.
EN ISO 17715:2014 history
2014EN ISO 17715:2014 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement