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.
Status: PublishedPublication date: 2007-09
Edition: 3Number of pages: 12
Technical Committee: ISO/TC 34/SC 4 Cereals and pulses
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