BS EN ISO 5529:2010 - Wheat. Determination of the sedimentation index. Zeleny test – BSI British Standards

BS EN ISO 5529:2010

Wheat. Determination of the sedimentation index. Zeleny test

Status : Current   Published : September 2007



BS EN ISO 5529:2010 Wheat. Determination of the sedimentation index. Zeleny test

BS EN ISO 5529 is an International Standard which describes a method, known as the Zeleny sedimentation test, for assessing one of the factors determining the quality of wheat as a means of predicting the baking strength of the flour which can be made from it.

The method is applicable only to Triticum aestivum L. wheat.

Contents of BS EN ISO 5529:

1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
5.1 Reagents for the sedimentation test
5.2 Preparation of the solutions
6 Apparatus
7 Sampling
8 Preparation of the test flour
9 Procedure
9.1 Test portion
9.2 Determination
10 Expression of results
11 Precision
11.1 Interlaboratory test
11.2 Repeatability limit
11.3 Reproducibility limit
11.4 Critical difference
12 Test report
Annex A (normative) Sample grinding and sieving conditions according to the different types of mills
Annex B (informative) Interlaboratory test results


Standard NumberBS EN ISO 5529:2010
TitleWheat. Determination of the sedimentation index. Zeleny test
Publication Date28 September 2007
Normative References(Required to achieve compliance to this standard)ISO 565, ISO 648, ISO 3696
Informative References(Provided for Information)ISO 712, ISO 5725-1, ISO 5725-2, ISO 5725-6, ISO 13690
ReplacesBS 4317-13:1993, ISO 5529:1992
International RelationshipsEN ISO 5529:2010,ISO 5529:2007
Draft Superseded By06/30146090 DC
DescriptorsWheat, Cereals, Cereal products, Food crops, Cereal flour, Chemical analysis and testing, Sedimentation number, Sedimentation techniques, Specimen preparation, Reproducibility
Title in FrenchBlé tendre. Détermination de l'indice de sédimentation. Test de Zélény
Title in GermanWeizen. Bestimmung des Sedimentationswertes. Zeleny-Test
ISBN978 0 580 69804 0
File Size638.4 KB

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