ISO-5529 › Wheat - Determination of the sedimentation index - Zeleny test
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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.
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67.060 (Cereals, pulses and derived products Including grains, corn, flours, baked products, etc.)
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Document Number
ISO 5529:2007
Revision Level
3RD EDITION
Status
Current
Publication Date
Sept. 1, 2007
Committee Number
ISO/TC 34/SC 4