SIST EN ISO 5529:2010 PDF
Wheat - Determination of the sedimentation index - Zeleny test (ISO 5529:2007)
Wheat - Determination of the sedimentation index - Zeleny test (ISO 5529:2007)
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 19
- Дата публикации:
- 21 июля 2010 г.
- ICS:
- 67.060
- Технический комитет:
- KŽP - Agricultural food products
ISO 5529:2007 describes a method, known as the Zeleny sedimentation test, for assessing one of the factors determining the quality of wheat as a means of predicting the baking strength of the flour which can be made from it. The method is applicable only to Triticum aestivum L. wheat.
Abstract
Overview
EN ISO 5529:2010 (ISO 5529:2007) specifies the Zeleny sedimentation test for determining the sedimentation index of wheat. The test assesses one factor that helps predict the baking strength of flour produced from wheat. It is applicable only to common wheat (Triticum aestivum L.) and was adopted by CEN from the ISO 2007 edition.
Keywords: EN ISO 5529, Zeleny test, sedimentation index, wheat quality, baking strength, Triticum aestivum, ISO 5529:2007.
Key Topics
- Principle: proteins in test flour swell in an acid–alcohol medium; sediment volume (mL) after specified shaking and rest times equals the sedimentation index.
- Scope & limitation: method applies only to Triticum aestivum L. (common wheat).
- Sample preparation:
- Clean and grind representative laboratory samples according to specified mill and sieving conditions (test flour particle size
Технические детали
- SKU
- SIST EN ISO 5529:2010
Похожие стандарты
Упомянутые в описании и другие стандарты SIST