SIST EN ISO 3093:2007
(Main)Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO 3093:2004)
Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO 3093:2004)
This International Standard describes the determination of the a-amylase activity of cereals by the Falling Number method ac cording to Hagberg-Perten. This method is applicable to cereal grains, in particular to wheat and rye and their respective f lours, durum wheat and its semolina. For the purposes of this International Standard the term "flour" includes semolina and ground grain (wholemeal), the particle sizes of which are defi ned. This method is not applicable for the determination of lo w levels of a-amylase activity, which can be carried out in ac cordance with ISO 7973. By converting the Falling Number into a Liquefaction Number (LN), it is possible to use this method to estimate the composition of mixtures of grain, flour or sem olina with known Falling Number values necessary to produce a sample of a required Falling Number.
Weizen, Roggen und deren jeweiliges Mehl, Hartweizen und Hartweizengrieß - Bestimmung der Fallzahl nach Hagberg-Perten (ISO 3093:2004)
Blés tendres, seigles et leurs farines, blés durs et leurs semoules - Détermination de l'Indice de Chute selon Hagberg-Perten (ISO 3093:2004)
Pšenica, rž in njune moke, pšenica durum in pšenični zdrob durum - Ugotavljanje števila padanja po Hagberg-Pertenu (ISO 3093:2004)
General Information
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Standards Content (Sample)
SLOVENSKI STANDARD
SIST EN ISO 3093:2007
01-julij-2007
3ãHQLFDUåLQQMXQHPRNHSãHQLFDGXUXPLQSãHQLþQL]GUREGXUXP8JRWDYOMDQMH
ãWHYLODSDGDQMDSR+DJEHUJ3HUWHQX ,62
Wheat, rye and respective flours, durum wheat and durum wheat semolina -
Determination of the Falling Number according to Hagberg-Perten (ISO 3093:2004)
Weizen, Roggen und deren jeweiliges Mehl, Hartweizen und Hartweizengrieß -
Bestimmung der Fallzahl nach Hagberg-Perten (ISO 3093:2004)
Blés tendres, seigles et leurs farines, blés durs et leurs semoules - Détermination de
l'Indice de Chute selon Hagberg-Perten (ISO 3093:2004)
Ta slovenski standard je istoveten z: EN ISO 3093:2007
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
SIST EN ISO 3093:2007 en;fr
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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EUROPEAN STANDARD
EN ISO 3093
NORME EUROPÉENNE
EUROPÄISCHE NORM
February 2007
ICS 67.060
English Version
Wheat, rye and respective flours, durum wheat and durum
wheat semolina - Determination of the Falling Number according
to Hagberg-Perten (ISO 3093:2004)
Blés tendres, seigles et leurs farines, blés durs et leurs Weizen, Roggen und deren jeweiliges Mehl, Hartweizen
semoules - Détermination de l'Indice de Chute selon und Hartweizengrieß - Bestimmung der Fallzahl nach
Hagberg-Perten (ISO 3093:2004) Hagberg-Perten (ISO 3093:2004)
This European Standard was approved by CEN on 7 January 2007.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the
official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36 B-1050 Brussels
© 2007 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 3093:2007: E
worldwide for CEN national Members.
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EN ISO 3093:2007 (E)
Foreword
The text of ISO 3093:2004 has been prepared by Technical Committee ISO/TC 34 "Agricultural
food products” of the International Organization for Standardization (ISO) and has been taken
over as EN ISO 3093:2007 by Technical Committee CEN/TC 338 "Cereal and cereal products",
the secretariat of which is held by AFNOR.
This European Standard shall be given the status of a national standard, either by publication of
an identical text or by endorsement, at the latest by August 2007, and conflicting national
standards shall be withdrawn at the latest by August 2007.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of
the following countries are bound to implement this European Standard: Austria, Belgium,
Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece,
Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United
Kingdom.
Endorsement notice
The text of ISO 3093:2004 has been approved by CEN as EN ISO 3093:2007 without any
modifications.
2
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INTERNATIONAL ISO
STANDARD 3093
Third edition
2004-08-01
Wheat, rye and respective flours, durum
wheat and durum wheat semolina —
Determination of the Falling Number
according to Hagberg-Perten
Blés tendres, seigles et leurs farines, blés durs et leurs semoules —
Détermination de l'Indice de Chute selon Hagberg-Perten
Reference number
ISO 3093:2004(E)
©
ISO 2004
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ISO 3093:2004(E)
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ii © ISO 2004 – All rights reserved
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ISO 3093:2004(E)
Contents Page
Foreword. iv
1 Scope. 1
2 Normative references. 1
3 Terms and definitions. 1
4 Principle. 2
5 Reagents. 2
6 Apparatus. 2
7 Sampling. 3
8 Preparation of test sample. 3
8.1 Whole grain. 3
8.2 Flour and semolina samples. 4
9 Procedure. 4
9.1 Determination of the moisture content. 4
9.2 Test portion. 4
9.3 Determination of Falling Number . 5
9.4 Calculation. 6
10 Precision. 7
10.1 Interlaboratory tests. 7
10.2 Repeatability. 7
10.3 Reproducibility. 7
11 Test report. 8
Annex A (normative) Formulae for altitude correction of Falling Number values. 9
Annex B (informative) Results of interlaboratory tests . 10
Bibliography . 13
© ISO 2004 – All rights reserved iii
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ISO 3093:2004(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.
ISO draws attention to the fact that it is claimed that compliance with this document may involve the use of a
patent concerning the Falling Number apparatus given in 6.1.
ISO takes no position concerning the evidence, validity and scope of this patent right.
The holder of this patent right has assured the ISO that he is willing to negotiate licences under reasonable
and non-discriminatory terms and conditions with applicants throughout the world. In this respect, the
statement of the holder of this patent right is registered with the ISO. Information may be obtained from:
Perten Instruments AB
P.O. Box 5101
S-141 05 HUDDINGE
Sweden
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights other than those identified above. ISO shall not be held responsible for identifying any or all such patent
rights.
ISO 3093 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4, Cereals
and pulses.
This third edition cancels and replaces the second edition (ISO 3093:1982), which has been technically
revised.
iv © ISO 2004 – All rights reserved
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INTERNATIONAL STANDARD ISO 3093:2004(E)
Wheat, rye and respective flours, durum wheat and durum
wheat semolina — Determination of the Falling Number
according to Hagberg-Perten
1 Scope
1.1 This International Standard describes the determination of the a-amylase activity of cereals by the
Falling Number method according to Hagberg-Perten.
This method is applicable to cereal grains, in particular to wheat and rye and their respective flours, durum
wheat and its semolina. For the purposes of this International Standard the term "flour" includes semolina and
ground grain (wholemeal), the particle sizes of which are defined.
This method is not applicable for the determination of low levels of a-amylase activity, which can be carried
out in accordance with ISO 7973.
1.2 By converting the Falling Number into a Liquefaction Number (LN), it is possible to use this method to
estimate the composition of mixtures of grain, flour or semolina with known Falling Number values necessary
to produce a sample of a required Falling Number.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies. For undated references, the latest edition of the referenced
document (including any amendments) applies.
ISO 565, Test sieves — Woven metal wire cloth, perforated metal plate and electroformed sheet — Nominal
sizes of openings
ISO 712, Cereals and cereals products — Determination of moisture content — Routine reference method
ISO 3310-1, Test sieves — Technical requirements and testing — Part 1: Test sieves of metal wire cloth
ISO 3696, Water for analytical laboratory use — Specification and test methods
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
Falling Number
FN
total time, in seconds, required to activate a viscometer stirrer and allow it to fall a predetermined distance
through an aqueous gel prepared from heating a mixture of flour or semolina and water in a viscometer tube,
and which is undergoing liquefaction due to attack by the enzyme a-amylase
NOTE Time is counted from immersion in the water bath.
© ISO 2004 – All rights reserved 1
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ISO 3093:2004(E)
3.2
Liquefaction Number
LN
result of a simple calculation to convert the Falling Number into a value used to estimate the composition of
mixtures of grain, flour or semolina necessary to produce a sample of the required Falling Number
NOTE LN values, unlike Falling Numbers are additive.
4 Principle
The a-amylase activity is estimated using the starch present in the sample as a substrate. The determination
is based on the ability of an aqueous suspension of flour, semolina or wholemeal cereal product to gelatinize
rapidly in a boiling water bath, and on the measurement of starch liquefaction by the a-amylase present in the
sample.
Liquefaction affects the thickness of the starch gel and, hence, the resistance to the viscometer stirrer and the
time taken for it to fall a defined distance.
5 Reagents
5.1 Water, produced by distillation or demineralization, complying with grade 3 in accordance with
ISO 3696.
6 Apparatus
Usual laboratory apparatus and, in particular, the following.
1)
6.1 Apparatus for the determination of Falling Number , comprising the following components.
6.1.1 Water bath, with integral heating unit, cooling system and water level indicator.
6.1.2 Electronic timer.
6.1.3 Viscometer stirrer, metallic, able to move freely within the ebonite stopper.
Its rods shall be straight, without ring and the wheels free from distortion and wear.
6.1.4 Precision viscometer tubes, manufactured from special glass, with the following dimensions:
inner diameter of 21,00 mm ± 0,02 mm;
outer diameter of 23,80 mm ± 0,25 mm;
inner height of 220,0 mm ± 0,3 mm.
6.1.5 Rubber stoppers, to fit the viscometer tubes.
6.2 Automatic dispenser or pipette, allowing a volume of 25,0 ml ± 0,2 ml to be delivered.
1) The "Falling Number" apparatus having a specifically designed viscometer stirrer produced by Perten Instruments is
an example of suitable device available commercially. This device forms the subject of a patent.
This information is given for the convenience of users of this International Standard and does not constitute an
endorsement by ISO of this product.
2 © ISO 2004 – All rights reserved
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ISO 3093:2004(E)
6.3 Analytical balance, capable of weighing to the nearest 0,01 g.
2)
6.4 Laboratory mill , hammer type, and fitted with a 0,8 mm screen allowing the production of a
wholemeal product meeting the particle size specification shown in 8.1.3.
The performance of the mill should be checked periodically using a well-mixed sample of ground grain (as
produced in 8.1.2).
The mill should be equipped with an automatic feeding device, particularly for the grinding of high moisture
content grain.
6.5 Laboratory sieve, of aperture 800 µm, and conforming to ISO 565 and ISO 3310-1.
7 Sampling
Sampling is not part of the method specified in this International Standard. A recommended sampling method
is given in ISO 13690.
It is important the laboratory receive a sample which is truly representative and has not been damaged or
changed during transport or storage. Storage time and storage conditions of the sample in the laboratory may
have a significant effect on Falling Number values.
8 Preparation of test sample
8.1 Whole grain
8.1.1 Elimination of impurities
If necessary, the sample should be cleaned to eliminate impurities (e.g. stones, dust, husks and other cereal
grains). A 300 g of representatively sampled grain shall be taken from the laboratory sample.
A smaller sample of about 200 g, although it provides less reproducible results, may be used for routine
inspections. If the sample is less than
...
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