DIN Standards Committee Food and Agricultural Products
DIN EN ISO 5529
Wheat - Determination of the sedimentation index - Zeleny test (ISO 5529:2007); German version EN ISO 5529:2010
Weizen - Bestimmung des Sedimentationswertes - Zeleny-Test (ISO 5529:2007); Deutsche Fassung EN ISO 5529:2010
Overview
This standard is a test standard and describes a method, known as the Zeleny sedimentation test, which is used for assessing one of the factors which influence the quality of wheat by determining the volume of the sediment. Thus the Zeleny test allows a statement on the baking qualities of the flour which can be made from wheat. The method is based on the ability of the flour proteins to swell in an acid medium. Test flour, prepared from wheat under specified grinding and sieving conditions, shall be introduced into a solution of lactic acid and propan-2-ol into which a dye has been added so that a suspension is formed. After specified shaking and rest times, a sediment volume is measured which corresponds to the sedimentation of the flour particles. The method is applicable only to Triticum aestivum L. wheat. The Committee responsible for this standard is NA 057-05-06 AA "Cereal and cereal products" at DIN.
Document: references other documents
Responsible national committee
NA 057-05-06 AA - Cereals and cereal products
Responsible european committee
CEN/TC 338 - Cereal and cereal products
