Abstract
ISO 5529:2007 describes a method, known as the Zeleny sedimentation test, for assessing one of the factors determining the quality of wheat as a means of predicting the baking strength of the flour which can be made from it.
The method is applicable only to Triticum aestivum L. wheat.
General information
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Status: PublishedPublication date: 2007-09Stage: International Standard confirmed [90.93]
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Edition: 3Number of pages: 12
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Technical Committee :ISO/TC 34/SC 4ICS :67.060
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Life cycle
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Previously
WithdrawnISO 5529:1992
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Now