EN ISO 17715:2014

SLOVENSKI STANDARD
01-februar-2015
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Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage
measurement (ISO 17715:2013)
Weizenmehl (Triticum aestivum L.) - Messung der Stärkebeschädigung mittels
amperometrischer Methode (ISO 17715:2013)
Farine de blé tendre (Triticum aestivum L.) - Méthode ampérométrique pour le mesurage
de l'endommagement de l'amidon (ISO 17715:2013)
Ta slovenski standard je istoveten z: EN ISO 17715:2014
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 17715
NORME EUROPÉENNE
EUROPÄISCHE NORM
December 2014
ICS 67.060
English Version
Flour from wheat (Triticum aestivum L.) - Amperometric method
for starch damage measurement (ISO 17715:2013)
Farine de blé tendre (Triticum aestivum L.) - Méthode Weizenmehl (Triticum aestivum L.) - Messung der
ampérométrique pour le mesurage de l'endommagement Stärkebeschädigung mittels amperometrischer Methode
de l'amidon (ISO 17715:2013) (ISO 17715:2013)
This European Standard was approved by CEN on 16 December 2014.

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-CENELEC 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-CENELEC 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, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United
Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2014 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 17715:2014 E
worldwide for CEN national Members.

Contents Page
Foreword .2

Foreword
The text of ISO 17715:2013 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 17715:2014 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 June 2015, and conflicting national standards shall be withdrawn at
the latest by June 2015.
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, Former Yugoslav Republic of Macedonia, France, Germany, Greece,
Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom.
Endorsement notice
The text of ISO 17715:2013 has been approved by CEN as EN ISO 17715:2014 without any modification.
INTERNATIONAL ISO
STANDARD 17715
First edition
2013-02-01
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
Reference number
ISO 17715:2013(E)
©
ISO 2013
ISO 17715:2013(E)
© ISO 2013
All rights reserved. Unless otherwise specified, 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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Published in Switzerland
ii © ISO 2013 – All rights reserved

ISO 17715:2013(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 .
C 4
9.5 Uncertainty, u .5
10 Test report . 5
Annex A (informative) Data from interlaboratory tests on wheat flour . 6
Bibliography .13
ISO 17715:2013(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.
iv © ISO 2013 – All rights reserved

ISO 17715:2013(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.
INTERNATIONAL STANDARD ISO 17715:2013(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.9302.
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 e
...