NF ISO 7305
NF ISO 7305

NF ISO 7305

September 2019
Standard Current

Milled cereal products - Determination of fat acidity

This document specifies a method for the determination of the fat acidity of milled cereal products. It is applicable to flours and semolinas obtained from wheat and durum wheat, and to pasta.NOTE This document appears to be applicable also to grains, flours and semolinas obtained from maize, and rye flour and oat flakes, but a further interlaboratory test is necessary before confirming this extension of the field of application.

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Main informations

Collections

National standards and national normative documents

Publication date

September 2019

Number of pages

17 p.

Reference

NF ISO 7305

ICS Codes

67.060   Cereals, pulses and derived products

Classification index

V03-712

Print number

1

International kinship

ISO 7305:2019
Sumary
Milled cereal products - Determination of fat acidity

This document specifies a method for the determination of the fat acidity of milled cereal products. It is applicable to flours and semolinas obtained from wheat and durum wheat, and to pasta.

NOTE This document appears to be applicable also to grains, flours and semolinas obtained from maize, and rye flour and oat flakes, but a further interlaboratory test is necessary before confirming this extension of the field of application.

Replaced standards (1)
NF ISO 7305
NF ISO 7305
March 2005
Standard Cancelled
Milled cereal products. Determination of fat acidity.

Table of contents
  • Avant-propos
  • 1 Domaine d'application
  • 2 Références normatives
  • 3 Termes et définitions
  • 4 Principe
  • 5 Réactifs
  • 6 Appareillage
  • 7 Échantillonnage
  • 8 Préparation de l'échantillon pour l'essai
  • 9 Détermination de la teneur en eau de l'échantillon pour essai
  • 10 Mode opératoire
  • 11 Expression des résultats
  • 12 Fidélité
  • Annexe A (informative) Résultats des essais interlaboratoires
  • Bibliographie
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