|Number of pages||13|
|Committee||Beleidscommissie Landbouw & Levensmiddelen|
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.
|Dutch title||Tarwe, rogge en respectieve meelsoorten, harde tarwe en harde tarwegries - Bepaling van het valgetal volgens Hagberg-Perten|
|English title||Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten|