CEN/TC 338
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 79341 | EN ISO 712-1:2024 | Cereals and cereal products - Determination of moisture content - Part 1: Reference method (ISO 712-1:2024) | Standarts spēkā |
| 79341 | LVS EN ISO 712-1:2024 | Cereals and cereal products - Determination of moisture content - Part 1: Reference method (ISO 712-1:2024) | Standarts spēkā |
| 81305 | prEN ISO 21415-2 | Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO/DIS 21415-2:2025) | Aptauja slēgta |
| 81311 | prEN ISO 25273 | Cereals and cereal products — Common wheat (Triticum aestivum L.) — Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology | Izstrādē |
| 81579 | prEN ISO 24333 rev | Cereals and cereal products — Sampling | Izstrādē |
| 81875 | prEN ISO 5527 rev | Cereals — Vocabulary | Izstrādē |
| 81983 | prEN ISO 6647-1 rev | Rice — Determination of amylose content — Part 1: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin | Izstrādē |
| 81984 | prEN ISO 6647-2 rev | Rice — Determination of amylose content — Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards | Izstrādē |
| 82155 | EN ISO 3093:2009/prA1 | Wheat, rye and their flours, durum wheat and durum wheat semolina — Determination of the falling number according to Hagberg-Perten — Amendment 1 | Izstrādē |
| 82264 | prEN ISO 5530-1 | Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2025) | Aptauja slēgta |
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