ISO 7305:2019
Milled cereal products — Determination of fat acidity
Milled cereal products — Determination of fat acidity
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 8
- Дата публикации:
- 13 марта 2019 г.
- Издание:
- ISO IS 7305 edition 3 version 1
- ICS:
- 67.060
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.
Abstract
Overview
ISO 7305:2019 specifies a laboratory method for the determination of in milled cereal products. Applicable to flours and semolinas from wheat and durum wheat and to pasta, the standard defines a reproducible procedure to quantify non‑esterified (free) fatty acids liberated during storage. Results are reported as (mg NaOH/100 g dm). The document replaces the 1998 edition and updates the indicator and result expression for improved precision.
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