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<p class="MsoBodyText"><span lang="EN-GB">This document specifies an amperometric method to determine the content of damaged starch in flour.</span></p>
<p class="MsoBodyText"><span lang="EN-GB">It is applicable to all flour samples from the industrial or laboratory milling of wheat (<em style="mso-bidi-font-style: normal;">Triticum aestivum</em> L.).</span></p>
<p class="Note"><span lang="EN-GB">NOTE 1<span style="mso-tab-count: 1;"> </span>Wheat can be milled in the laboratory in accordance with the methods described in ISO 27971<sup>[</sup><sup>9</sup><sup>] </sup>or in the BIPEA guidance document BY.102.D<sup>[</sup><sup>10</sup><sup>]</sup>.</span></p>
<p class="Note"><span lang="EN-GB">NOTE 2<span style="mso-tab-count: 1;"> </span>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.</span></p>
Reģistrācijas numurs (WIID)
76510
Darbības sfēra
<p class="MsoBodyText"><span lang="EN-GB">This document specifies an amperometric method to determine the content of damaged starch in flour.</span></p>
<p class="MsoBodyText"><span lang="EN-GB">It is applicable to all flour samples from the industrial or laboratory milling of wheat (<em style="mso-bidi-font-style: normal;">Triticum aestivum</em> L.).</span></p>
<p class="Note"><span lang="EN-GB">NOTE 1<span style="mso-tab-count: 1;"> </span>Wheat can be milled in the laboratory in accordance with the methods described in ISO 27971<sup>[</sup><sup>9</sup><sup>] </sup>or in the BIPEA guidance document BY.102.D<sup>[</sup><sup>10</sup><sup>]</sup>.</span></p>
<p class="Note"><span lang="EN-GB">NOTE 2<span style="mso-tab-count: 1;"> </span>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.</span></p>
