Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten

ISO 3093:2004 describes the determination of the alpha-amylase activity of cereals by the Falling Number method according to Hagberg-Perten.This method is applicable to cereal grains, in particular to wheat and rye and their respective flours, durum wheat and its semolina. For the purposes of ISO 3093:2004, the term "flour" includes semolina and ground grain (wholemeal), the particle sizes of which are defined.This method is not applicable for the determination of low levels of alpha-amylase activity, which can be carried out in accordance with ISO 7973.By converting the Falling Number 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 Falling Number values necessary to produce a sample of a required Falling Number.

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Main informations

Collections

National standards and national normative documents

Publication date

December 2004

Number of pages

20 p.

Reference

NF ISO 3093

ICS Codes

67.060 Cereals, pulses and derived products

Classification index

V03-703

Print number

1 - 25/11/2004

International kinship

ISO 3093:2004

Sumary

Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten

ISO 3093:2004 describes the determination of the alpha-amylase activity of cereals by the Falling Number method according to Hagberg-Perten.

This method is applicable to cereal grains, in particular to wheat and rye and their respective flours, durum wheat and its semolina. For the purposes of ISO 3093:2004, the term "flour" includes semolina and ground grain (wholemeal), the particle sizes of which are defined.

This method is not applicable for the determination of low levels of alpha-amylase activity, which can be carried out in accordance with ISO 7973.

By converting the Falling Number 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 Falling Number values necessary to produce a sample of a required Falling Number.

Replaced standards (1)

NF V03-703

September 1997

Standard Cancelled

Cereals and cereal products. Wheat, rye and their respective flours. Durum wheat and their semolina. Determination of falling number following Hagberg-Perten.

Le présent document décrit une méthode de détermination du niveau d'activité alpha-amylasique des blés tendres, des seigles et de leurs farines ainsi que des blés durs et leurs semoules, par la méthode dite de l'"indice de chute" selon Hagberg-Perten. Il tient compte des récents travaux menés sur le même sujet, dans le cadre de l'Association internationale des sciences et technologies céréalières (ICC).

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
8
10.1 Essais interlaboratoires
8
10.2 Répétabilité
8
10.3 Reproductibilité
8
11 Rapport d'essai
9
Annexe A (normative) Formules de correction de l'Indice de Chute en fonction de l'altitude
10
Annexe B (informative) Résultats des essais interlaboratoires
11
Bibliographie
14

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