prBAS EN ISO 17715:2026
Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
General information
Status:Project
Number of pages:17
Adoption method:Proglašavanje
Language:engleski
Edition:2.
Realization date:31.10.2025
Forseen date for next stage code:13.11.2025
Technical committee:BAS/TC 43, Food
ICS:
67.060, Cereals, pulses and derived products
Abstract
This document specifies an amperometric method to determine the content of damaged starch in flour.
It is applicable to all flour samples from the industrial or laboratory milling of wheat (Triticum aestivum L.).
NOTE 1 Wheat can be milled in the laboratory in accordance with the methods described in ISO 27971[9] or in the BIPEA guidance document BY.102.D[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.
Lifecycle
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Original document and degree of correspondence
EN ISO 17715:2025, identical
ISO 17715:2025, identical
Relation to BAS standards
Work material
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