NF ISO 7305

NF ISO 7305

September 2019
Standard Current

Milled cereal products - Determination of fat acidity

This document specifies a method for the determination of the fat acidity of milled cereal products. It is applicable to flours and semolinas obtained from wheat and durum wheat, and to pasta. NOTE This document appears to be applicable also to grains, flours and semolinas obtained from maize, and rye flour and oat flakes, but a further interlaboratory test is necessary before confirming this extension of the field of application.

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Main informations

Collections

National standards and national normative documents

Publication date

September 2019

Number of pages

14 p.

Reference

NF ISO 7305

ICS Codes

67.060   Cereals, pulses and derived products

Classification index

V03-712

Print number

1

International kinship

ISO 7305:2019
Sumary
Milled cereal products - Determination of fat acidity

This document specifies a method for the determination of the fat acidity of milled cereal products. It is applicable to flours and semolinas obtained from wheat and durum wheat, and to pasta.

NOTE This document appears to be applicable also to grains, flours and semolinas obtained from maize, and rye flour and oat flakes, but a further interlaboratory test is necessary before confirming this extension of the field of application.

Replaced standards (1)
NF ISO 7305
November 1998
Standard Cancelled
Milled cereal products. Determination of fat acidity.

La présente méthode permet de déterminer l'acidité dite "grasse" dans les produits céréaliers qui ont tendance à s'acidifier après mouture. Parmi les facteurs d'acidification des farines de blé tendre et les semoules de blé dur, les acides gras non estérifiés à longues chaînes libérés sous l'action des lipases ont un rôle prépondérant. Aussi, le taux d'acidité grasse peut être considéré comme un critère sensible et significatif de l'état de conservation et de la valeur d'utilisation des produits.

Table of contents
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  • Avant-propos
  • 1 Domaine d'application
  • 2 Références normatives
  • 3 Termes et définitions
  • 4 Principe
  • 5 Réactifs
  • 6 Appareillage
  • 7 Échantillonnage
  • 8 Préparation de l'échantillon pour l'essai
  • 9 Détermination de la teneur en eau de l'échantillon pour essai
  • 10 Mode opératoire
  • 11 Expression des résultats
  • 12 Fidélité
  • Annexe A (informative) Résultats des essais interlaboratoires
  • Bibliographie
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