NF ISO 17715

NF ISO 17715

August 2013
Standard Cancelled

Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement

ISO 17715:2013 specifies the determination of the damage to starch using an amperometric method.

It is applicable to all flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.).

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Main informations

Collections

National standards and national normative documents

Publication date

August 2013

Number of pages

23 p.

Reference

NF ISO 17715

ICS Codes

67.060   Cereals, pulses and derived products

Classification index

V03-731

Print number

1 - 11/07/2013

International kinship

ISO 17715:2013
Sumary
Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement

ISO 17715:2013 specifies the determination of the damage to starch using an amperometric method.

It is applicable to all flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.).

Replaced standards (1)
NF V03-731
May 2006
Standard Cancelled
Wheat flour - Method for the measurement of damage of starch by means of SDmatic

Le présent document définit une méthode de détermination de la teneur en amidon endommagé d'un échantillon de farine par mesure de la cinétique d'absorption d'iode en milieu aqueux au moyen d'une électrode ampérométrique.

Standard replaced by (1)
NF EN ISO 17715
February 2015
Standard Cancelled
Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement

ISO 17715:2013 specifies the determination of the damage to starch using an amperometric method. It is applicable to all flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.).

Table of contents
  • Avant-propos
    iv
  • Introduction
    v
  • 1 Domaine d'application
    1
  • 2 Termes et définitions
    1
  • 3 Principe
    1
  • 4 Réactifs
    1
  • 5 Matériel
    2
  • 6 Échantillonnage
    2
  • 7 Mode opératoire
    2
  • 7.1 Pesée des réactifs et mise en solution
    2
  • 7.2 Pesée de l'échantillon
    2
  • 7.3 Essai
    3
  • 7.4 Nettoyage
    3
  • 7.5 Nombre de déterminations
    3
  • 8 Expression des résultats
    3
  • 9 Fidélité
    3
  • 9.1 Essais interlaboratoires
    3
  • 9.2 Limites de répétabilité, r
    4
  • 9.3 Limites de reproductibilité, R
    4
  • 9.4 Différence critique, dC
    4
  • 9.5 Incertitude, u
    5
  • 10 Rapport d'essai
    6
  • Annexe A (informative) Données issues des essais interlaboratoires sur la farine de blé
    7
  • Bibliographie
    15
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