ISO 17715:2025
International Standard
Current Edition
·
Approved on
15 January 2025
Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement
ISO 17715:2025 Files
English
14 Pages
Current Edition
46.05 BHD
ISO 17715:2025 Scope
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.
Best Sellers
GSO 150-2:2013
Gulf Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
BH GSO 150-2:2015
GSO 150-2:2013
Bahraini Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
BH GSO 2055-1:2016
GSO 2055-1:2015
Bahraini Technical Regulation
HALAL FOOD - Part 1 : General Requirements
GSO 2055-1:2015
Gulf Technical Regulation
HALAL FOOD - Part 1 : General Requirements
Recently Published
ISO 6683:2025
International Standard
Earth-moving machinery — Seat-belt assemblies and seat-belt anchorages — Performance requirements and tests
ISO 6578:2025
International Standard
Refrigerated hydrocarbon liquids — Static measurement — Calculation procedure
ISO 16321-4:2025
International Standard
Eye and face protection — Part 4: Protection against biological hazards
ISO 3377-2:2025
International Standard
Leather — Physical and mechanical tests — Part 2: Determination of double edge tear load