kSIST FprEN ISO 17715:2023
(Main)Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO/FDIS 17715:2022)
Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO/FDIS 17715:2022)
Weizenmehl (Triticum aestivum L.) - Messung der Stärkebeschädigung mittels amperometrischer Methode (ISO/FDIS 17715:2022)
Dieses Dokument legt ein amperometrisches Verfahren zur Bestimmung des Gehaltes an beschädigter Stärke in Mehl fest.
Es ist für alle Mehlproben von Weizen (Triticum aestivum L.) der industriellen oder der Labor Vermahlung anwendbar.
ANMERKUNG 1 Weizen kann im Labor entsprechend den in ISO 27971 oder den in der Richtlinie BY.102.D [10] der BIPEA beschriebenen Verfahren gemahlen werden.
ANMERKUNG 2 Fehlen Untersuchungen zur Validität, erfordern die Ergebnisse von hoch ausgemahlenen Mehlen und Vollkornmehl eine sorgfältige Auswertung, auch wenn sie die in Abschnitt 9 angegebenen Bedingungen der Wiederholpräzision erfüllen.
Farine de blé tendre (Triticum aestivum L.) - Méthode ampérométrique pour le mesurage de l'endommagement de l'amidon (ISO/FDIS 17715:2022)
Pšenična moka (Triticum aestivum L.) - Amperometrična metoda za merjenje poškodb škroba (ISO/FDIS 17715:2022)
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
oSIST prEN ISO 17715:2022
01-april-2022
Pšenična moka (Triticum aestivum L.) - Amperometrična metoda za merjenje
poškodb škroba (ISO/DIS 17715:2022)
Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage
measurement (ISO/DIS 17715:2022)
Weizenmehl (Triticum aestivum L.) – Messung der Stärkebeschädigung mittels
amperometrischer Methode (ISO/DIS 17715:2022)
Farine de blé tendre (Triticum aestivum L.) - Méthode ampérométrique pour le mesurage
de l'endommagement de l'amidon (ISO/DIS 17715:2022)
Ta slovenski standard je istoveten z: prEN ISO 17715
ICS:
67.060 Žita, stročnice in proizvodi iz Cereals, pulses and derived
njih products
oSIST prEN ISO 17715:2022 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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oSIST prEN ISO 17715:2022
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oSIST prEN ISO 17715:2022
DRAFT INTERNATIONAL STANDARD
ISO/DIS 17715
ISO/TC 34/SC 4 Secretariat: SAC
Voting begins on: Voting terminates on:
2022-02-14 2022-05-09
Flour from wheat (Triticum aestivum L.) — Amperometric
method for starch damage measurement
Farine de blé tendre (Triticum aestivum L.) — Méthode ampérométrique pour le mesurage de
l'endommagement de l'amidon
ICS: 67.060
This document is circulated as received from the committee secretariat.
THIS DOCUMENT IS A DRAFT CIRCULATED
FOR COMMENT AND APPROVAL. IT IS
ISO/CEN PARALLEL PROCESSING
THEREFORE SUBJECT TO CHANGE AND MAY
NOT BE REFERRED TO AS AN INTERNATIONAL
STANDARD UNTIL PUBLISHED AS SUCH.
IN ADDITION TO THEIR EVALUATION AS
BEING ACCEPTABLE FOR INDUSTRIAL,
TECHNOLOGICAL, COMMERCIAL AND
USER PURPOSES, DRAFT INTERNATIONAL
STANDARDS MAY ON OCCASION HAVE TO
BE CONSIDERED IN THE LIGHT OF THEIR
POTENTIAL TO BECOME STANDARDS TO
WHICH REFERENCE MAY BE MADE IN
Reference number
NATIONAL REGULATIONS.
ISO/DIS 17715:2022(E)
RECIPIENTS OF THIS DRAFT ARE INVITED
TO SUBMIT, WITH THEIR COMMENTS,
NOTIFICATION OF ANY RELEVANT PATENT
RIGHTS OF WHICH THEY ARE AWARE AND TO
PROVIDE SUPPORTING DOCUMENTATION. © ISO 2022
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oSIST prEN ISO 17715:2022
ISO/DIS 17715:2022(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2022
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
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Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
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oSIST prEN ISO 17715:2022
ISO/DIS 17715:2022(E)
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Terms and definitions . 1
3 Principle . 1
4 Reagents . 1
5 Equipment . 2
6 Sampling . 2
7 Procedure .2
7.1 Reagent weighing and dissolution . 2
7.2 Sample weighing . 2
7.3 Test . 2
7.4 Cleaning . 3
7.5 Number of determinations . 3
8 Expression of results . 3
9 Precision . 3
9.1 Interlaboratory tests . 3
9.2 Repeatability limits, r . 3
9.3 Reproducibility limits, R . 4
9.4 Critical difference, d . 4
C
9.4.1 Comparison of two measurement groups in the same laboratory . 4
9.4.2 Comparison of two measurement groups in two different laboratories . 4
9.5 Uncertainty, u . 5
10 Test report . 5
Annex A (informative) Data from interlaboratory tests on wheat flour .6
Bibliography .12
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oSIST prEN ISO 17715:2022
ISO/DIS 17715:2022(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International
Standards adopted by the technical committees are circulated to the member bodies for voting.
Publication as an International Standard requires approval by at least 75 % of the member bodies
casting a vote.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights.
ISO 17715 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4, Cereals
and pulses.
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oSIST prEN ISO 17715:2022
ISO/DIS 17715:2022(E)
Introduction
Damaged starch content is an important parameter in flour quality as it directly impacts the flour
water absorption capacity and therefore its use in the agri-food industry.
In the past, a number of methods based on various principles were developed to estimate such content,
but comparing the results is difficult due to the different principles and units of measurement used.
A laboratory device is dedicated to the determination of damaged starch content using an amperometric
method and which offers a choice of units of measurement according to individual references.
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oSIST prEN ISO 17715:2022
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oSIST prEN ISO 17715:2022
DRAFT INTERNATIONAL STANDARD ISO/DIS 17715:2022(E)
Flour from wheat (Triticum aestivum L.) — Amperometric
method for starch damage measurement
1 Scope
This International Standard specifies the determination of the damage to starch using an amperometric
method.
It is applicable to all flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.).
[9]
NOTE 1 Wheat can be milled in the laboratory according to the methods described in ISO 27971 or in BIPEA
[10]
guidance document BY.102.D .
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.
2 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
2.1
damaged starch
starch granules present in wheat flour mechanically damaged during milling, leading to a greater
capacity to absorb water and increasing susceptibility to amylolytic enzymes
Note 1 to entry: Too high a damaged starch content has a negative effect on quality of flours.
3 Principle
Determination of damaged starch content of a flour sample by measurement of iodine absorption
kinetics in an aqueous medium using an amperometric electrode.
The amperometric method is based on the existing proportionality between iodine absorption capacity
and starch damage content.
4 Reagents
Use only reagents of recognized analytical grade, unless otherwise specified.
4.1 Water, osmosed or demineralized or at least equivalent grade.
4.2 Boric acid or citric acid, powdered, for testing.
WARNING — The use of boric acid involves hazardous operations. This document does not
purport to address all the safety problems, if any, associated with its use. It is the responsibility
of the user to establish appropriate safety and health practices and to ensure compliance with
any national regulatory conditions.
4.3 Potassium iodide, powdered, for testing.
4.4 Sodium thiosulfate, a ready-to-use solution in water at 0,1 mol/l or prepared from a light bulb
containing 0,1 mol sodium thiosulfate, to be diluted with water (4.1) in a 1 l flask. Powdered sodium
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oSIST prEN ISO 17715:2022
ISO/DIS 17715:2022(E)
thiosulfate can also be used where the concentration of the final solution is 0,1 mol/l. Protect the
solution from light and use within 3 months.
5 Equipment
Usual laboratory apparatus and, in particular, the following.
® 1)
5.1 Chopin SDmatic , equipped with a reaction vessel and sample holder.
® 1)
NOTE This International Standard has been developed using the Chopin SDmatic . It does not apply to the
SD4 Chopin and Rapid FT devices which also measure damaged starch content, but using different technology.
−2 −1
5.2 Laboratory scales, with a display accuracy of 10 g enabling weighing at 10 g accuracy.
−4 −3
5.3 Laboratory scales, with a display accuracy of 10 g enabling weighing at 10 g accuracy.
5.4 Piston distributor, delivering 120 ml distilled water to the nearest 0,5 ml.
[2]
5.5 One-mark volumetric flask, capacity 1 000 ml, ISO 1042 , class A.
6 Sampling
Sampling is not part of the method specified in this International Standard. A recommended sampling
[8]
method is given in ISO 24333 .
It is important the laboratory receive a truly representative sample which has not been damaged or
changed during transport or storage.
7 Procedure
7.1 Reagent weighing and dissolution
Weigh (5.2), to the nearest 0,5 g, 3,0 g boric acid (4.2) or 1,5 g citric acid (4.2) and 3,0 g (4.3) potassium
iodide and add to a clean and dry reaction vessel (5.1). Add one drop (about 0,04 ml) of sodium
thiosulfate solution (4.4) and dispense (5.4) 120 ml distilled water (4.1) into the vessel.
As the test begins with a heating and stirring phase, it is not necessary to obtain full dissolution of the
reagents at this stage. In order to minimize losses during transfer, add powdered reagents directly to
the reaction vessel.
7.2 Sample weighing
Weigh (5.3), to the nearest 10−3 g, 1,000 g ± 0,100 g of the test sample of flour and place it in the pre-
cleaned sample holder (5.1).
7.3 Test
Place the reaction vessel in the well on the device.
Lower the head of the device, and insert the sample holder containing the flour (7.2) into the
compartment.
®
1) Chopin SDmatic is the trade name of a product supplied by Chopin Technologies. This information is given for
the convenience of users of this document and does not constitute an endorsement by ISO of the product named.
Equivalent products may be used if they can be shown to lead to the same results.
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oSIST prEN ISO 17715:2022
ISO/DIS 17715:2022(E)
Start the test. Indicate the exact mass of the test portion of flour weighed to the nearest 0,001 g. It
is also possible to indicate the water and protein content of the sample if a result corrected on this
basis is to be obtained, otherwise the default values should be left (mass fractions of 14 % and 12 %,
respectively) for the two components. Confirm the start of the test.
The test lasts 6 min to 7 min. Ensure that all of the flour descends into the reaction vessel when the
vibrator starts up. Use the tip of a brush or lightly blow to
...
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