Flour (Common Wheat)
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| PT Scheme Code | Scope | Testing Material | Parameters | Methods |
|---|---|---|---|---|
| UN-KR | NIR-Chemical ve Rheological | Flour (Common Wheat) | Moisture (by near-infrared spectroscopy method)* | ICC 202 |
| Moisture (rapid method, except NIR)* | AACC Method 44-11 | |||
| Moisture | ISO 712-1 | |||
| Protein | ISO 16634-2 (Dumas), ISO 20483 (Kjeldahl), AOAC 2001.11 (Kjeldahl), ISO 1871 (Kjeldahl), ICC 105/2 (Kjeldahl), AACC 46 (Kjeldahl), TS 1620 (Kjeldahl) | |||
| Protein (by near-infrared spectroscopy method)* | ICC 202 | |||
| Ash | ISO 2171, ICC 104/1, AACC 08-12.01 | |||
| Ash (by near-infrared spectroscopy method)* | AACC Method 08-21 | |||
| Zeleny Sedimantation Index | ISO 5529 | |||
| Modified Sedimantation Index | Modified from ISO 5529 | |||
| Wet Gluten | ISO 21415-2, ICC 106/2, ICC 137/1 , AACC 38-12.02 | |||
| Dry Gluten | ISO 21415-4, AACC 38-12.02 | |||
| Gluten Index | ISO 21415-2, ICC 155, AACC 38-12.02 | |||
| Falling Number | ISO 3093, ICC 107.1, AACC 56-81.04 | |||
| Damaged Starch | ISO 17715, ICC 172 | |||
| Fatty Acidity* | TS 4500 | |||
| Farinograph Analyses; | ISO 5530-1, ICC 115/1, AACC 54-21.02 | |||
| a) Water absorption | ||||
| b) Development time | ||||
| c) Stability | ||||
| d) Degree of softening | ||||
| Alveograph Analyses; | ISO 27971, ICC 121/2, AACC 54-30.02 | |||
| a) P (Maximum pressure parameter) | ||||
| b) L (The mean of the abscissa value at rupture) | ||||
| c) G (Swelling index) | ||||
| d) Iₑ (Elasticity index) | ||||
| e) P/L (Curve configuration ratio) | ||||
| f) W (Deformation work) | ||||
| Extensograph Analyses; | ISO 5530-2, ICC 114/1, AACC 54-10.01 | |||
| a) Energy (after 45 min, 90 min and 135 min) | ||||
| b) R50, Resistance at constant deformation (at 50 mm) (after 45 min, 90 min and 135 min) | ||||
| c) E, Extensibility (after 45 min, 90 min and 135 min) | ||||
| d) Rm, Maximum resistance (after 45 min, 90 min and 135 min) |
*Parameters/testing materials marked with an asterisk are not covered by TS EN ISO/IEC 17043 accreditation.