ISO 17715:2025

Current Revision
Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement

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ISO 17715:2025

This document specifies an **amperometric method** to determine the content of damaged starch in flour.

It is applicable to all flour samples from the industrial or laboratory milling of wheat (Triticum aestivum L.).

NOTE 1        Wheat can be milled in the laboratory in accordance with the methods described in ISO 27971[9] or in the BIPEA guidance document BY.102.D[10].

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.

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