1 This International Standard describes the determination of the α-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 α-amylase activity, which can be carried out in accordance with ISO 7973.
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.
ISO 3093:2004 history
2009ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
2008ISO 3093:2004/Cor 1:2008 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten; Technical Corrigendum 1
2004ISO 3093:2004 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten
1982ISO 3093:1982 Cereals; determination of falling number
1974ISO 3093:1974 Title missing - Legacy paper document