International Standard
ISO 17715:2025
Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement
Reference number
ISO 17715:2025
Edition 2
2025-01
© ISO 2025
Read sample
Published (Edition 2, 2025)

ISO 17715:2025

Language
Format
CHF 98
Convert Swiss francs (CHF) to your currency

Abstract

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.

General information

  • Status
     : Published
    Publication date
     : 2025-01
    Stage
    : International Standard published [60.60]
  • Edition
     : 2
    Number of pages
     : 14
  • Technical Committee :
    ISO/TC 34/SC 4
    ICS :
    67.060 
  • RSS updates

Life cycle

Got a question?

Check out our Help and Support

  2. Store
  3. Standards catalogue
  4. ICS
  5. 67
  6. 67.060
  7. ISO 17715:2025