NF EN ISO 3093

NF EN ISO 3093

March 2010
Standard Current

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

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.

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Main informations

Collections

National standards and national normative documents

Publication date

March 2010

Number of pages

20 p.

Reference

NF EN ISO 3093

ICS Codes

67.060   Cereals, pulses and derived products

Classification index

V03-703

Print number

1 - 26/03/2010

International kinship

ISO 3093:2009

European kinship

EN ISO 3093:2009
Sumary
Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten

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.

Table of contents
  • Avant-propos
    iv
  • 1 Domaine d'application
    1
  • 2 Références normatives
    1
  • 3 Termes et définitions
    1
  • 4 Principe
    2
  • 5 Réactifs
    2
  • 6 Appareillage
    2
  • 7 Échantillonnage
    3
  • 8 Préparation de l'échantillon pour essai
    3
  • 8.1 Grains entiers
    3
  • 8.2 Échantillons de farines et de semoules
    4
  • 9 Mode opératoire
    4
  • 9.1 Détermination de la teneur en eau
    4
  • 9.2 Prise d'essai
    5
  • 9.3 Détermination de l'indice de chute
    6
  • 9.4 Calculs
    6
  • 10 Fidélité
    7
  • 10.1 Essais interlaboratoires
    7
  • 10.2 Répétabilité
    7
  • 10.3 Reproductibilité
    7
  • 11 Rapport d'essai
    9
  • Annexe A (normative) Équations pour la correction des indices de chute en fonction de l'altitude
    10
  • Annexe B (informative) Résultats des essais interlaboratoires
    11
  • Bibliographie
    14
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