ISO 3093
Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
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| Organization: | ISO |
| Publication Date: | 15 December 2009 |
| Status: | active |
| Page Count: | 18 |
| ICS Code (Cereals, pulses and derived products): | 67.060 |
scope:
This International Standard specifies the determination of the a-amylase activity of cereals by the falling number (FN) method according to Hagberg-Perten.
This method is applicable to cereal grains, in particular to wheat and rye and their flours, durum wheat and its semolina.
This method is not applicable to the determination of low levels of a-amylase activity.
By converting the FN 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 FNs necessary to produce a sample of a required FN.
Document History
ISO 3093
December 15, 2009
Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
This International Standard specifies the determination of the a-amylase activity of cereals by the falling number (FN) method according to Hagberg-Perten.
This method is applicable to cereal...
August 1, 2004
Wheat, rye and respective flours, durum wheat and durum wheat semolina Determination of the Falling Number according to Hagberg-Perten
A description is not available for this item.
February 15, 1982
Cereals - Determination of Falling Number
A description is not available for this item.