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ISO 7305:2019

Milled cereal products — Determination of fat acidity ISO 7305:2019

Publication date:   Mar 13, 2019

General information

90.20 Standard under periodical review   Jan 15, 2024

ISO

ISO/TC 34/SC 4 Cereals and pulses

International Standard

67.060   Cereals, pulses and derived products

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Published

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Scope

This document specifies a method for the determination of the fat acidity of milled cereal products. It is applicable to flours and semolinas obtained from wheat and durum wheat, and to pasta.
NOTE This document appears to be applicable also to grains, flours and semolinas obtained from maize, and rye flour and oat flakes, but a further interlaboratory test is necessary before confirming this extension of the field of application.

Life cycle

PREVIOUSLY

WITHDRAWN
ISO 7305:1998

NOW

PUBLISHED
ISO 7305:2019
90.20 Standard under periodical review
Jan 15, 2024