International Organization for Standardization

Wheat, rye and their flours, durum wheat and durum wheat semolina — Determination of the falling number according to Hagberg-Perten - Fourth Edition
 N 3093

Annotation

This International Standard specifies the determination of the a-amylase activity of cereals by the falling number (FN) method according to Hagberg-Perten.

This method is applicable to cereal grains, in particular to wheat and rye and their flours, durum wheat and its semolina.

This method is not applicable to the determination of low levels of a-amylase activity.

By converting the FN into a liquefaction number (LN), it is possible to use this method to estimate the composition of mixtures of grain, flour or semolina with known FNs necessary to produce a sample of a required FN.

Автоматический перевод:

Пшеница, рожь и их мука, твердая пшеница и крупа твердой пшеницы — Определение числа падения согласно Hagberg-Perten - Четвертый Выпуск

Этот Международный стандарт определяет определение а-амилазной активности круп методом числа падения (FN) согласно Hagberg-Perten.

Этот метод применим к хлебной зерновой культуре, в частности к пшенице и ржи и их муке, твердой пшенице и ее крупе.