NF ISO 5529

NF ISO 5529

November 2007
Standard Cancelled

Wheat - Determination of sedimentation index - Zeleny test

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.

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Main informations

Collections

National standards and national normative documents

Publication date

November 2007

Number of pages

16 p.

Reference

NF ISO 5529

ICS Codes

67.060   Cereals, pulses and derived products

Classification index

V03-704

Print number

1 - 25/10/2007

International kinship

ISO 5529:2007
Sumary
Wheat - Determination of sedimentation index - Zeleny test

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.

Replaced standards (1)
NF ISO 5529
March 1993
Standard Cancelled
Wheat. Determination of sedimentation index. Zeleny test.

Standard replaced by (1)
NF EN ISO 5529
June 2010
Standard Current
Wheat - Determination of sedimentation index - Zeleny test

<p>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.</p> <p>The method is applicable only to <i>Triticum aestivum </i>L.<i> </i>wheat.</p>

Table of contents
  • Avant-propos
    iv
  • 1 Domaine d'application
    1
  • 2 Références normatives
    1
  • 3 Termes et définitions
    1
  • 4 Principe
    1
  • 5 Réactifs
    2
  • 5.1 Réactifs pour l'essai de sédimentation
    2
  • 5.2 Préparation des solutions
    2
  • 6 Appareillage
    3
  • 7 Échantillonnage
    4
  • 8 Préparation de la farine expérimentale
    4
  • 9 Mode opératoire
    4
  • 9.1 Prise d'essai
    4
  • 9.2 Détermination
    4
  • 10 Expression des résultats
    5
  • 11 Fidélité
    5
  • 11.1 Essai interlaboratoires
    5
  • 11.2 Limite de répétabilité
    5
  • 11.3 Limite de reproductibilité
    5
  • 11.4 Différence critique
    5
  • 12 Rapport d'essai
    6
  • Annexe A (normative) Conditions de broyage et de tamisage de l'échantillon en fonction des différents types de moulins
    7
  • Annexe B (informative) Résultats de l'essai interlaboratoires
    9
  • Bibliographie
    12
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