EN ISO 5529:2010

SLOVENSKI STANDARD
01-september-2010
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Wheat - Determination of the sedimentation index - Zeleny test (ISO 5529:2007)
Weizen - Bestimmung des Sedimentations-Indexes - Zeleny-Test (ISO 5529:2007)
Blé tendre - Détermination de l'indice de sédimentation - Test de Zélény (ISO
5529:2007)
Ta slovenski standard je istoveten z: EN ISO 5529:2010
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EUROPEAN STANDARD
EN ISO 5529
NORME EUROPÉENNE
EUROPÄISCHE NORM
April 2010
ICS 67.060
English Version
Wheat - Determination of the sedimentation index - Zeleny test
(ISO 5529:2007)
Blé tendre - Détermination de l'indice de sédimentation - Weizen - Bestimmung des Sedimentationswertes - Zeleny-
Test de Zélény (ISO 5529:2007) Test (ISO 5529:2007)
This European Standard was approved by CEN on 13 March 2010.

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, Croatia, 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: Avenue Marnix 17, B-1000 Brussels
© 2010 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 5529:2010: E
worldwide for CEN national Members.

Contents Page
Foreword .3

Foreword
The text of ISO 5529:2007 has been prepared by Technical Committee ISO/TC 34 “Food products” of the
International Organization for Standardization (ISO) and has been taken over as EN ISO 5529:2010 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 October 2010, and conflicting national standards shall be withdrawn at
the latest by October 2010.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
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, Croatia, 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 the United Kingdom.
Endorsement notice
The text of ISO 5529:2007 has been approved by CEN as a EN ISO 5529:2010 without any modification.

INTERNATIONAL ISO
STANDARD 5529
Third edition
2007-09-01
Wheat — Determination of the
sedimentation index — Zeleny test
Blé tendre — Détermination de l'indice de sédimentation —
Test de Zélény
Reference number
ISO 5529:2007(E)
©
ISO 2007
ISO 5529:2007(E)
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ii © ISO 2007 – All rights reserved

ISO 5529:2007(E)
Contents Page
Foreword. iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions. 1
4 Principle. 1
5 Reagents. 2
5.1 Reagents for the sedimentation test. 2
5.2 Preparation of the solutions . 2
6 Apparatus . 3
7 Sampling. 3
8 Preparation of the test flour. 4
9 Procedure . 4
9.1 Test portion . 4
9.2 Determination. 4
10 Expression of results . 4
11 Precision. 5
11.1 Interlaboratory test . 5
11.2 Repeatability limit . 5
11.3 Reproducibility limit . 5
11.4 Critical difference. 5
12 Test report . 6
Annex A (normative) Sample grinding and sieving conditions according to the different types of
mills. 7
Annex B (informative) Interlaboratory test results . 9
Bibliography . 12

ISO 5529:2007(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 5529 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 5529:1992), which has been technically
revised.
iv © ISO 2007 – All rights reserved

INTERNATIONAL STANDARD ISO 5529:2007(E)

Wheat — Determination of the sedimentation index — Zeleny
test
1 Scope
This International Standard 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.
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 — Metal wire cloth, perforated metal plate and electroformed sheet — Nominal sizes of
openings
ISO 648, Laboratory glassware — One-mark pipettes
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
sedimentation index
number indicating the volume of the sediment obtained, under the conditions specified in this International
Standard, from a suspension of test flour, prepared from the wheat, in a solution of lactic acid and propan-2-ol
NOTE 1 The sedimentation index is determined by the Zeleny test.
NOTE 2 The volume is expressed in millilitres.
4 Principle
The measurement principle is based on the ability of the flour proteins to swell in an acid medium.
Test flour, prepared from wheat under specified grinding and sieving conditions, is suspended in a solution of
lactic acid and propan-2-ol in the presence of a dye. After specified shaking and rest times, the obtained
sediment volume corresponds to the sedimentation of the flour particles.
ISO 5529:2007(E)
5 Reagents
Use reagents of recognized analytical grade, unless otherwise specified, and water complying with grade 2 in
accordance with ISO 3696, unless otherwise stated.
5.1 Reagents for the sedimentation test
5.1.1 Lactic (2-hydroxypropanoic) acid solution, at an aqueous volume fraction of 90 %, M = 90,08 g/mol,
d = 1,20 to 1,22.
5.1.2 Propan-2-ol, at a volume fraction of 99 % to 100 %, M = 60,10 g/mol.
5.1.3 Sodium hydroxide, standard solution, ρ(NaOH) = 40 g/l.
5.1.4 Bromophenol blue, C H Br O S, solution.
19 10 4 5
In a 1 000 ml volumetric flask (6.6), dissolve 4 mg of bromophenol blue in water, then make up to the mark
with water.
5.1.5 Phenolphthalein, C H O , solution.
20 14 4
In a 100 ml volumetric flask (6.7), dissolve 1 g of phenolphthalein in ethanol at an aqueous volume fraction of
95 % to 96 %, then make up to the mark with ethanol.
5.2 Preparation of the solutions
5.2.1 Lactic acid stock solution
Pour 235 ml of lactic acid solution (5.1.1) into a 1 000 ml volumetric flask (6.6) and adjust to the mark with
water. Transfer the solution to the flask (6.8) and place the latter on the heating mantle (6.9). Bring to the boil
and reflux for 6 h.
Concentrated lactic acid solution contains associated molecules which, on dilution, dissociate slowly to
equilibrium. Boiling accelerates this dissociation process which is essential in order to obtain reproducible
sedimentation values.
Leave to cool for at least 2 h prior to titration. Then titrate (6.12) 10 ml of this solution against sodium
hydroxide (5.1.3) using phenolphthalein (5.1.5) as indicator (10 ml of lactic acid solution require about 28 ml of
sodium hydroxide). The concentration found shall be between 2,7 mol/l and 2,8 mol/l.
Store the lactic acid stock solution in a tinted glass bottle.
5.2.2 Test solution
In a 1 000 ml volumetric flask (6.6), mix 180 ml of the lactic acid stock solution (5.2.1) and 200 ml of
propan-2-ol (5.1.2), then make up to t
...