ISO 17715:2013

ISO 17715:2013 - Overview

ISO 17715:2013 specifies an amperometric method for measuring starch damage in wheat (Triticum aestivum L.) flour. The method quantifies damaged starch by measuring iodine absorption kinetics in an aqueous medium with an amperometric electrode. It is applicable to flour from industrial or laboratory milling and produces results expressed as iodine absorption percentage (A %) and Chopin–Dubois units (UCD).

Key technical topics and requirements

• Principle: Amperometric measurement of iodine absorption; damaged starch content is proportional to iodine absorption capacity.
• Scope: Applies to all flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.). Careful interpretation advised for semi‑wholemeal or wholemeal flours.
• Equipment: Typical lab apparatus and a dedicated device (method developed using the Chopin SDmatic). Note: SD4 Chopin and Rapid FT use different technologies and are not covered by this standard.
• Reagents: Analytical-grade water, boric acid (or citric acid), potassium iodide, and sodium thiosulfate (0.1 mol/L). Safety: boric acid involves hazardous operations - follow local safety rules.
• Procedure highlights:
  • Reagent additions (e.g., 3.0 g boric acid or 1.5 g citric acid; 3.0 g KI; ~0.04 ml thiosulfate; 120 ml water).
  • Sample: 1.000 g ± 0.100 g of flour placed into the sample holder.
  • Test runtime: typically 6–7 minutes. Ensure complete sample transfer into the reaction vessel.
  • Two determinations per sample; arithmetic mean is reported if repeatability criteria are met.
  • Cleaning and maintenance steps to avoid cross-contamination.
• Results, precision and uncertainty:
  • Results are reported as A % and convertible to UCD; manufacturer equations can provide alternate units.
  • The standard includes statistical data from interlaboratory studies and provides repeatability, reproducibility, critical difference, and uncertainty guidance and formulas.
• Optional corrections: Results can be reported on a constant moisture/protein basis (default: 14% moisture, 12% protein) or using ISO 712, ISO 20483 or ISO/TS 16634-2 determinations.

Practical applications

• Routine quality control in flour mills and milling laboratories to monitor damaged starch-a key factor influencing water absorption, dough handling and baking performance.
• Ingredient specification and acceptance testing in bakeries, food processors and grain trading.
• Research and development in cereal science and starch technology.
• Calibration and validation of flour-testing instrumentation (e.g., Chopin SDmatic).

Who uses ISO 17715:2013

• Mill laboratories and quality managers
• Bakery technologists and food processors
• Grain traders and inspection agencies
• Instrument manufacturers and method validation specialists
• Cereal scientists and academic researchers

Related standards

• ISO 24333 (sampling recommendations)
• ISO 27971 (laboratory milling methods)
• ISO 712 (moisture)
• ISO 20483 / ISO/TS 16634‑2 (protein)
• ISO 5725 series (precision of methods)

Keywords: ISO 17715:2013, starch damage measurement, amperometric method, wheat flour, Chopin SDmatic, damaged starch, iodine absorption, UCD, flour quality.