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
null Pages
Current Edition
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 17715:2025
International Standard
Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement
ISO 20537:2025
International Standard
Footwear — Identification of defects during visual inspection — Vocabulary
ISO 5530-2:2025
International Standard
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
ISO 5530-1:2025
International Standard
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph