This document specifies an amperometric method to determine the content of damaged starch in flour.

It is applicable to all flour samples from the industrial or laboratory milling of wheat (Triticum aestivum L.).

NOTE 1        Wheat can be milled in the laboratory in accordance with the methods described in ISO 27971^[9] or in the BIPEA guidance document BY.102.D^[10].

NOTE 2        In the absence of validity studies, the results on semi-wholemeal or wholemeal flour, although able to meet the conditions of repeatability given in Clause 9, require careful interpretation.