ISO 3093:1982
Cereals — Determination of falling number
OVERVIEW
The result of the determination is a measure of alpha-amylase activity. The method consists in rapid gelatinization of a suspension of flour or of the whole milled product in water, in a boiling water bath, and subsequent measurement of the liquefaction by alpha-amylase of the starch contained inthe sample.
COMMENTS
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PRODUCT DETAILS
| Status | Withdrawn - 06 Jan 2026 |
|---|---|
| Edition | 1982 |
| No. of Pages | 5 |
| ICS Classification | 67.060 Cereals, pulses and derived products |
| Committee | ISO/TC 34/SC 4 |
| Available for Purchase | For sale in Singapore only |
| Adoption | ISO |