Standards Manage Your Business
We Manage Your Standards
Standards Manage Your Business
We Manage Your Standards
Wheat, rye and respective flours, durum wheat and durum wheat semolina — Determination of the Falling Number 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 ISO 3093:2004, 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 alpha-amylase activity, which can be carried out in accordance 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 semolina with known Falling Number values necessary to produce a sample of a required Falling Number.
Currently Viewing
Expand Your Knowledge and Unlock Your Learning Potential - Your One-Stop Source for Information!
© Copyright 2024 BSB Edge Private Limited.
