DIN EN ISO 3093:2007 PDF

Scope: 1.1 This International Standard describes the determination of the a-amylase activity of cereals by the Falling Number method according to Hagberg-Perten. This method is applicable to cereal grains, in particular to wheat and rye and their respective flours, durum wheat and its semolina. For the purposes of this International Standard the term "flour" includes semolina and ground grain (wholemeal), the particle sizes of which are defined. This method is not applicable for the determination of low levels of a-amylase activity, which can be carried out in accordance with ISO 7973. 1.2 By converting the Falling Number 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 Falling Number values necessary to produce a sample of a required Falling Number.

DIN EN ISO 3093:2007 history

2010 DIN EN ISO 3093:2010-05 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009); German version EN ISO 3093:2009
2010 DIN EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009); German version EN ISO 3093:2009
2007 DIN EN ISO 3093:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO 3093:2004); German version EN ISO 3093:2007