Projects and standards

Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO/FDIS 17715:2022)

60.55 Ratification completed (DOR)

Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology (ISO 27971:2023)

60.55 Ratification completed (DOR)

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021)

60.55 Ratification completed (DOR)

Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/FDIS 5530-2:2021)

60.55 Ratification completed (DOR)

Cereals and cereal products -- Determination of moisture content -- Part 2: Automatic drying oven method

20.60 Close of comment period

Rice - Specification - Amendment 1 (ISO 7301:2021/DAM 1:2023)

40.20 DIS ballot initiated

90.93 Standard confirmed

60.60 Standard published

60.60 Standard published

60.60 Standard published

Bread enriched with wheat germ

60.60 Standard published

Grain. Method for determination of filnnes

60.60 Standard published

Grain. Methods for determination of type composition of wheat

60.60 Standard published

Grain. Methods for determination of quantity and quality of wheat gluten

60.60 Standard published

Grain. Methods for determination of vitrinesness

60.60 Standard published

Grain. Methods for determi nation of impurities and small grains content, uniformity and size

60.60 Standard published

60.60 Standard published

Grain. Method for determination of yield of grain by snelling of corncorbs

60.60 Standard published