Overview
EN ISO 17715:2025 - "Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement" is a CEN-endorsed international standard that specifies an amperometric analytical method to determine the content of damaged starch in wheat flour. The method measures iodine absorption kinetics with an amperometric electrode and relies on the proportional relationship between iodine uptake and starch damage. It applies to flour produced by industrial or laboratory milling of wheat.
Key topics and requirements
- Method principle: determination of damaged starch by measuring iodine absorption kinetics using an amperometric electrode; results are proportional to starch damage.
- Scope & applicability: intended for flour from Triticum aestivum (wheat); semi‑wholemeal or wholemeal results require careful interpretation unless validation data exist.
- Reagents: analytical‑grade water, boric or citric acid, potassium iodide, and sodium thiosulfate (ready‑to‑use 0.1 mol/L solution option is explicitly permitted).
- Equipment: routine laboratory apparatus plus a dedicated amperometric instrument (the standard was developed using the CHOPIN SDmatic device; other instruments using different technologies are not covered by this method).
- Procedure and quality control: clauses cover reagent preparation, sample weighing, test execution, cleaning, number of determinations, expression of results, and test reporting.
- Precision & uncertainty: the document includes data on repeatability, reproducibility, critical difference and uncertainty from interlaboratory studies.
- Safety note: handling boric acid involves hazards; users must follow appropriate safety procedures.
Applications
- Routine quality control in flour mills and cereal processing plants to monitor starch damage, which affects water absorption and downstream baking/process performance.
- Food industry QC laboratories assessing flour suitability for specific applications (baking, extrusion, starch modification).
- Research and method validation laboratories studying milling effects, flour functionality, and process optimisation.
- Regulatory or conformity testing where harmonised, traceable starch damage measurement is required.
Who should use this standard
- Quality assurance/quality control analysts in milling and baking industries
- Cereal chemists and food technologists
- Third‑party testing laboratories and research institutes
- Standardisation bodies and method validation teams
Related standards
- ISO 27971 - laboratory milling methods (referenced for laboratory milling of wheat)
- ISO 24333 - recommended sampling of cereal products
- BIPEA guidance BY.102.D - laboratory milling guidance (noted in the standard)
Keywords: EN ISO 17715:2025, damaged starch, starch damage measurement, amperometric method, wheat flour, Triticum aestivum, CHOPIN SDmatic, flour quality.
