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
44.19 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.
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