BS EN ISO 17715:2025
Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement
| Standard number: | BS EN ISO 17715:2025 |
| Pages: | 24 |
| Released: | 2025-01-28 |
| ISBN: | 978 0 539 17167 9 |
| Status: | Standard |
BS EN ISO 17715:2025 - Flour from Wheat (Triticum aestivum L.)
Introducing the BS EN ISO 17715:2025, a comprehensive standard that provides a detailed methodology for measuring starch damage in wheat flour using the amperometric method. This standard is an essential resource for professionals in the food industry, particularly those involved in quality control and product development of wheat-based products.
Overview of the Standard
The BS EN ISO 17715:2025 standard is a meticulously crafted document that outlines the procedures and requirements for accurately assessing starch damage in wheat flour. This is crucial for ensuring the quality and consistency of flour, which directly impacts the texture, taste, and overall quality of the final baked products.
Released on January 28, 2025, this standard is the latest in a series of updates that reflect the most current scientific research and technological advancements in the field. With a total of 24 pages, it provides a thorough exploration of the amperometric method, offering clear guidelines and specifications for its implementation.
Key Features and Benefits
- Standard Number: BS EN ISO 17715:2025
- ISBN: 978 0 539 17167 9
- Status: Standard
The amperometric method described in this standard is a precise and reliable technique for measuring starch damage. This method is particularly beneficial for:
- Quality Assurance: Ensures that the flour meets the required quality standards, leading to consistent product quality.
- Product Development: Helps in formulating new products by understanding the impact of starch damage on flour performance.
- Cost Efficiency: Reduces waste and improves production efficiency by providing accurate measurements of starch damage.
Why Starch Damage Measurement Matters
Starch damage is a critical parameter in the milling and baking industries. It affects the water absorption capacity of flour, dough properties, and ultimately the quality of the baked goods. By using the amperometric method outlined in the BS EN ISO 17715:2025, manufacturers can:
- Optimize Flour Performance: Adjust milling processes to achieve the desired level of starch damage, enhancing the flour's performance in various applications.
- Improve Product Quality: Ensure that the final products have the desired texture, volume, and shelf life.
- Enhance Consumer Satisfaction: Deliver consistent and high-quality products that meet consumer expectations.
Who Should Use This Standard?
The BS EN ISO 17715:2025 is an invaluable resource for a wide range of professionals, including:
- Quality Control Managers: Responsible for ensuring that products meet quality standards.
- Food Scientists and Technologists: Involved in research and development of new wheat-based products.
- Milling and Baking Industry Professionals: Focused on optimizing production processes and product quality.
Conclusion
The BS EN ISO 17715:2025 standard is a vital tool for anyone involved in the production and quality assurance of wheat flour. By providing a clear and precise method for measuring starch damage, it helps ensure that flour products meet the highest standards of quality and performance. Whether you are a quality control manager, a food scientist, or a professional in the milling and baking industry, this standard will be an essential addition to your professional toolkit.
Stay ahead in the competitive food industry by adopting the latest standards and methodologies. The BS EN ISO 17715:2025 is your key to achieving excellence in flour quality and product innovation.
BS EN ISO 17715:2025
This standard BS EN ISO 17715:2025 Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement is classified in these ICS categories:
- 67.060 Cereals, pulses and derived products