Disclosure to Promote the Right To Information Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public. इंटरनेट मानक “!ान $ एक न’ भारत का +नम-ण” Satyanarayan Gangaram Pitroda “Invent a New India Using Knowledge” “प0रा1 को छोड न’ 5 तरफ” Jawaharlal Nehru “Step Out From the Old to the New” “जान1 का अ+धकार, जी1 का अ+धकार” Mazdoor Kisan Shakti Sangathan “The Right to Information, The Right to Live” “!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता ह ै” Bhartṛhari—Nītiśatakam “Knowledge is such a treasure which cannot be stolen” IS 1009 (1979): (wheat flour) Maida for General Purposes [FAD 16: Foodgrains, Starches and Ready to Eat Foods]
Transcript
Disclosure to Promote the Right To Information
Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public.
इंटरनेट मानक
“!ान $ एक न' भारत का +नम-ण”Satyanarayan Gangaram Pitroda
“Invent a New India Using Knowledge”
“प0रा1 को छोड न' 5 तरफ”Jawaharlal Nehru
“Step Out From the Old to the New”
“जान1 का अ+धकार, जी1 का अ+धकार”Mazdoor Kisan Shakti Sangathan
“The Right to Information, The Right to Live”
“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता है”Bhartṛhari—Nītiśatakam
“Knowledge is such a treasure which cannot be stolen”
“Invent a New India Using Knowledge”
है”ह”ह
IS 1009 (1979): (wheat flour) Maida for General Purposes[FAD 16: Foodgrains, Starches and Ready to Eat Foods]
BUREAU OF INDIAN STANDARDSMANAK BHAVAN, C) BAHADUR SIIAH ZAFAR ~1ARG
NEW DELHI 110002
December 1979
Reaffirmed 2010
IS 1009 - 1979
Indian StandardSPECIFICATION FOR
l~IAIDA FOR GENERAL PURPOSES
(Second Revision)
Foodgrains and Foodgrain Products Sectional Com mi t tee , t\FDC 32
Chairman
Dn B, R. ~1UH,TY
Rl'Jnestnt 11111
Indian /\~I ir n h u r.i l Rt''1t·.HCh Ln su t u rc , ~ew Dr lh i
I<t>dt"ratil)Tl of .\11 IIldl.l loo.lgr o in })calC"rs' Assoc.a-t ron , De llu
AlltrTIl1/t )Food C ()r po L1 t I/) n n fIn d 1a. ~ t-' w I) e IhiMod e r n B ..i ke i H'~ , IlldI'i ) Ltd, :-\cw Dr Ih i
( Alternate )National In st u ut e PI' ~l1l1 ilion ( r~!\fH. ), IIydr-rabadDir er rorate ()f 1\131 kt·tlng & In\ptOCllon ( !\llTli\trv
of ,\gllcultUI("' & IrrigatIon), 1 ..sr rd a b.rd .
Storage and IIl\pt>Clltlll DiVi"'HITl (f\lilli'>tIY ofAgr iculnu c ~ Ir r ig.u ion ), New !)rltJl
DR K. KItI8HNA~tLTH.THY ( Alternate )I)R A. AUSTIN Ln d ia n (~C)I)l1( Jl of AgI icul t ura l Rcsralcl!, :\'('\\, Dr lh iSUJU SAD\ Sl~OH AH.YA O("'frnce Fond R("v'ar<h La bor a t uy , l\l\SUIC
SHIH L. A. RAl\t\NATlJAN (AlltrnaLe)DB. J. C. BAK~HI Punj.sh Agr icu ltura l L'ruve rsit y, Lud h ia na
i». C;. S. B\fNS ( Alternate )SUIll D. S. CHADHA
Members
SHIH N. S. AoH..~\\' vr.
Ct"ntr.d (:()llltTllltr-f' ftl! Fcrod St a n.I.u d , ( ~Iinl<.,(r\' uf11C'.a 1t h &. Fd JIll J Y \vd LnC' ), ); r \\ I)( }}11 '
S\lT D. I\frKIIEHJT:E ( Alternate iCl)L S. K. CHIll I nrect or a n- of SlIppJit'; and Tr'lrf\,p()rt~ ..\ r rn v
I lc.u iq u.u tel" (~t lill~tl Y of j)l'kllc("). :\l'"Wlkllu
L:r-CoL K. i\; A( lfAH,Y,\ ( Alto nat» )IhHYC'IOU Ct'ntl.t1 RicC' Re se.u , h Lnvt u n te ( IC.\R ), Cllrt~lLk
Du. s. n. I.OllH ( Alternate )SHHI SATYA N A I{ -\J;.J t;UPTA
SHHl A. K.J. SAllF.nA. (
Slott I--IAltJINPEH. SINUH
1)H \/. B. 1\1rT H \ "l V I~ R
})H f\1. M. Kll(~HNA
I)u. K. c. PAN'!'
Sn n t E, S, PAll.THARA1,TllY
n« M. P. (; OPTA ( Alternate)I)n S. S. PATHAK
Su n i SIHTAT. PHASAn
SURI HAJJ Nx r n ( Alternate )
Food a n d .:\"'l1t r it ion Bo.nd ( Min i s t I y 0 f Agr iculuu f"
& II r1~a t ion l , l\cw DelhiAgra 1).111 :\lJl 10; A~')OCJ3 t ion , Agrc:l
\ Continued on page 2 )
~) CofJ.lrlght 1979
HUREAU OF INDIAN STANDARDSThis publicanon is protected under the Indian CopYright Art ( XIV v( 1957 ) andreproducrion in whole or In part by ~ny .means except WHb written permission of t hepublisher shall be deemed to be an infr-ingement of copynght under the .aid Act.
IS : 1009 · 1979
( Continued from pag« I )
Members
Pt DLH' A~ALYST
SUIl.I S. RAMASWAMY
RepresentingPublic Analyst, Government
ChandigarhDirectorate G~n~ral of Technical
New Delhi
of I Iaryana,
Development,
Snnr B. B. DABUAL ( Alternate)SHRI P. H.A1\IDAS Centra) Warehousing Corporation, New Delhi
SHIH Hx nt ALl ( Alternau )SHIU R. B. H.AO Federation of Biscuit Man1jfacturers of India, Delhi
SHRJ P. C. KHANNA ( Alurna:« )SaRI s. R. SHURI)ALEK~R Central Food Technological Research Institute
( CSIR ), MysoreDIt H. S. R. DESll[AC'HAR ( Alternate )
KUMARl M. S. Usns Govind Ballabh Pant University of Agricultureand Technology, Pantnagar
Sna r S. p. VIRMANI Roller Flour Millers' l-ederarion of India,New Delhi
SURI K. B. 'rnUAGARAJ.\N ( Alternate )DR 1). S. WAGLE Harya na- A1{ricultural University, Hissar
DR H. S. NAINAWATEK ( Alternate )SURI 'f. PURNANANDAM, Direcror General, lSI { Ex-officio It.1,mb,,)
Director ( Agri & food )
Secretary
SMT SHASHI SAltF:F.~
Assistant Director ( Agr i & Food), lSI
Foodgrain Products Subcommittee, AFf)C 32 : 2
Convent'SHIU S. p. VIRMANI Roller Flour M d lers '
New D~lhi
Fede ra t ion of India,
SURI S. P, GUPTA
Members
SBRI N. S. '\GRAWAJ.
Central Committee for Food Standards ( Ministry ofHealth & Farnil y Wr-lf..tfC ), New De lhi
Hi ndustan Breakfast Food ?vlanufactunng FactoryDelhi '
SHRl HARJJNDER SINGH Food Corporation of India, New DelhiSHRI E. K. jAYANAH.AYANAN Mohan Meakin Br("wen("s Ltd, Gha%iabad
Sunl J Al1'AI, SINGH ( Alternate)Snru LAJPAT R. KHANl>ARl The Society of India Bakers, Bombay
SHItt D. V. 'rANDON ( Alurnate )SUIn P, C. KH!.NNA Britannia Biscuit Co Ltd, New Delhi
SHItI B. M. LAr. ( Alternate )SHRI P. N. SAPllJ~ Jagatjit Industries Ltd, Distr Kapurthala
SURI S. K. DUBLISII ( Alurnate )SURl M. G. SATHE Federation of Biscuit Manufacturers" of India, DelhiSURl J. M. TllAPAR All India Starch Manufacturers' Association Private
Ltd, Bombay
Storage and Lnspe ct ion Division (Ministry ofAgr icu lt ure &. Ir r iga rron ), New DtJhi
DR K. Kn18HNAMUU'l'HY ( Alternate )SHRI A. ARORA Modern Bakeries ( India ) Ltd , New Delhi
SARI r. C. JOSHI ( Alternat« )SHill D. S. CHAIHlA
2
AMENDMENI' NO. 1 MARCH 1989TO
IS: 1009 -1979 SPECIFICATION FOR MAIDAFOR GENE!lAL PURPOSES.
( Second Revision)
(CtJNr ,.,., JIll'" I - 3. tilk) - Substiture the folJowiq forthe aildal tide:
'INlitm S,tllldard
SPlXDlCADON 170R WJD:AT FLOUR ( MAIDA. )POll GENERAL PUItPOSI'S'
(AFDCU)
AMENDMENT NO. 2 DECEMBER 1995TO
IS 1009: 1979 SPECIFICATION FOR MAIDA FORGENERAL PURPOSES
( Second Revision)
(Page 11, clause E-3.1 ) - Substitute '0.904 AN' for '24.52 AN'.M M
(FAD 16)Reproerapby Unit, BIS. New Delhi, India
IS : 1009 • 1979
Indian StandardSPECIFICATION FOR
MAIDA FOR GENERAL PURPOSES
(Second Revision)
o. FOR E W 0 R D
0.1 This Indi an Standr rd (Second Revision) was adopted by theIndian Standards Institution on 29 June 1~7~), after the draft finalizedby the Foodgrains and Foodgrain Products Sectional (~onlInittee hadbeen approved by the Agricultural and Food Products Divis ion Council.
0.2 MAIDA (wheat flour) is used in making bread, different typesof biscuits, pastries and a number of other products. In India, itslargest use is in the domestic sphere and in the preparation of Indiansweetmeats. It is manufactured in roller Hour mills. The quality of1\IA1D£,{ depends largely on the type of wheat as well as milling technique.
0.3 T'his standard was first publ ished in 1957 and subsequently revisedin 19GB. In the original version ( 19~) 7 ) two grades of J'.-[ AlD.:1 wereprescribed. However, during revis ion, the need was felt to have t hrr-egrades, based on the gluten content and t hesr- were incorporated. 'Thel irni t for gluten content had been lowered and requirements for crudefibre and acidity have been deleted. "I'he lirn its for total ash and alcoholicacidity were al-,o revised. Bes id es , as the co mpu lsorv washing of w lieatbefore milling, was introduced in the country, the lirnit for olojstureconten t h J. d bee n r a i ~ed . Inthe sec0 nd re v ision areq II ire 01e11t fo r themaximum uric acid has been included.
0.3.1 Furt her separate standards have been brough t ou t for wheat flourfur use by bread industry ( IS : 7cl64-1971 ) and whe.u flnur for use LJybiscuit iud ust ry ( IS: 7463-1()74-). ,\ separa re st.m dard IS : 9191-l97~wheat flour for 1J~C in cake industry is also being brought outsimultaneously. Therefore in the prese nt st.urd ard the difft'r~nt g-rtlde')have been deleted and only one set of re qu irc me n t lias bee n prescribedspecifying m inimum 7' 5 p~rct~n t gluten con ten t
0.4 The Sect ioual Committee re sp o ns i hle for the preparation of thiss t anrlard took into consideration r lie avai la hle data on the compositionof lil.-1/1)~4 manufactured from c..lifr~rpnt v arn-t ivs of wheat produced invarious parts of India. In addition to this, due con-Icier ..u ion has alsobeen given to the relevant rules prescribed by the (;\)vernrnpnt of Indiauurler the Prevr u t ion of Food .\dllileration .\ct, lY3,1 and t o t h.-
1
IS • 1009 • 1979
Standards of Weights and Measures ( Packaged Commodities) Rules,1977. However, wherever applicable, this standard is subject to therestriction imposed under these regulations.
0.5 This standard contains clauses 4.1.1 and 4.1.2 which call for anagreement between the purchaser and the vendor.
0.6 For the purpose of deciding whether a particular requirement of thisstandard is complied with, the final value, observed or calculated,expressing the result of a test or analysis, shall be rounded off in accordance with IS : 2..1960*. The number of significant places retained inthe rounded off value should be the same as that of the specifiedvalue in this standard.
1. SCOPE
1.1 This standard prescribes the requirements and the methods ofsampling and test for MAIDA for general purposes.
2. TERMINOLOGY
2.1 For the purpose of this standard, MAIDA for general purposes shallmean the product obtained by milling cleaned, hard or soft wheat orblends thereof in a roller flour mill and bolting, and conforming to therequirements specified under 3.
3. REQUIREMENTS
:1.1 Description - The material shall be free-flowing, dry to the touchand should not pack when squeezed. The material shall also be crearrlYin colour and free from any visi ble bran particles. The material shallhave a characteristic taste and smell and shall be free from insect andfungus infestation, rodent contamination, dirt and other extraneousmatter.
NOTE - The appearance, taste and odour shall be determined by org-anoleptictests.
3.2 Microscopic Appearance - When the material is subjected tomicsoscopic examination, starch granules shall have the characteristicappearance as shown in photomicrograph reproduced in Fig. 1, revealingconcentric rings and more small granules than large ones, their size varying between 5 to 50 poUl in diameter.
3.3 The material shall also comply with the requirements given inTable 1.
·Rules for rounding off numerical values ( "visld ).
4
IS I 1009 • 1979
FIG. 1 PHOTOMICROGRAPH OF MAIDA STARCH ( X 3:25 )
(Scale: 1 Division ::K 10 micr ons )
4. PACKING AND MAflKING
4.1 Packiag - The packages may preferably be of 100 g, 200 g, 500 g,1 kg, 2 kg, 5 kg and thereafter In multiples of 5 kg as desired by thepurchaser.
5
IS I 1009 • 1979
TABLE 1 REQUIREMENTS POR MAIDA( Claus, 3.3 )
REQUIREMENT METHOD OF TEST, REI' TO,------A-_____~
Appendix Other Standard
(3) (4) (5)
13'0 A
0·7 B
0'05 C
7·5 D
0'1 E
SL CHARACTERISTICNo.
(1) (2)
i) Moisture, percent by mass,AIQ~
ii) Total ash ( on dr~~ basis },percent by mass. Max
iii) Acid insoluble ash ( on drybasis) ) percent by mass,Ala"
iv) Gluten (on dry basis),percent by mass, Mi"
v) Alcoholic acid ity ( asH.SOc ) in 90 percentalcohol, per cent by mall,Max
vi) Granularity
vii) Uric acid. mgJ 100 g, Max
To satisfy thetest
10
F
IS : 4333 ( Part V)1970·
.Methods of analysis for foodgrains: Part V Determination of uric acid.
4.1.1 For packages above 65 kg, unless otherwise agreed to bety;eenthe purchaser and the vendor, the material for packing shall be single,sound A-twill or Bvtwill jute bags or DW-flour bags conforming toIS: 194-3-1964*, IS : 2566-1965t and IS: 3984-1967~ respectively.
4.1.2 The bags used for smaller packs may be polyethylene bags orpolyethylene lined jute bags or any other suitable material as agreed tobetween the purchaser and the vendor.
4.1.3 The mouth of the bags shall be either machine stitched or handstitched. If they are hand stitched, the mouth shall be rolled over andthen stitched. The sti tches shall be in two cross-rows with at least14 stitches in each row for jute bags of 65 kg and above.
·Specification for A-twill jute bag. ( r,vis,d ).tSp~ci6cation for B-twill ju te bagl ( ,evis,d ).tSpccification for OW-flour bags.
6
IS : 1009 • 1979
4.2 Marking - Each bag shall be suitably marked so as to give thefollowing information:
a) Name of the material;
b) Month of manufacture;
c) Name and address of the manufacturer;
d) Batch or code number;
e) Net mass; and
f) Other labelling requirements according to the provisions of theStandards of Weights and Measures (Packaged Commodities)Rules, 1977.
4.2.1 Allmarkings shall be applied on the bags in such a manner thatthe dye or ink does not penetrate into the material.
4.2.2 Each bag may also be marked with the lSI Certification Mark.
NOTE _. The use of the lSI Certification Mark IS governed by the provrsrons ofthe Indian Standards Institution (Certification Marks) Act and the Rules andRegulations made thereunder, The lSI Mark on products covered bv an Indian
'Standard conveys the assurance that they have been produced to comply with therequirements of that standard under a well-defined svstern of inspection. testing andquality control which is devised and supervised by lSI and operated by theproducer. lSI marked products are also continuously checked by lSI for conformityto that standard a! a further safeguard. Details of conditions under which a licencefor the use of the lSI Certification Mark may be granted to manufacturers orprocessors , may be obtaint"d from the Irid ian Standard!' Institution.
5. SAMPLING
5.1 The method of drawing representative samples of the material andthe criteria for conformity shall be as prescribed in IS : 5315-1978*.
6. TESTS
6.1 Tests shall be carried out as prescribed under 3.1, 3.2 and in theappropriate appendices referred to in col 4 and 5 of Table 1.
6.2 Quality of Reagents - Unless specified otherwise, pure chemicalsshall be employed in tests and distilled water ( see IS : I070-1977t ) shallbe used where the use of water as a reagent is intended
NOTE - • Pure chemicals • shall mean chemicals that do not contain impuritieswhich affect the results of analysis.
• Methods of sampling for milled cereals and pulses products i firs: "vision ).tSpecification (or water for general laboratory use ( se'ond revision ).
7
IS : 1009 • 1979
APPENDIX A[Table 1, Item (i)]
DETERMINATION OF MOISTURE CONTENT
A-I. PROCEDURE
A-I.t Weigh accurately about 10 g of the material in a suitablemoisture dish, previously dried in an electric oven and weighed. Placethe dish in an electric oven main tained at 130 to 133°C for 90 minutes.Cool the dish in a desiccator and weigh with the lid on. Repeat theprocess of hea ting, cooling and weighing at half-hour intervals until theloss in mass between two successive weighings is less than 1 mg. Recordthe lowest mass obtained. Preserve the dish containing this driedmaterial in a desiccator for the determination of total ash ( see B-l.1 ).
A·2. CALCULATION
A-2.1 Moisture, percent bymass
JOO ( Ml - M 2 )::::I----Ml_~
where
AJ1 = mass in g of the moisture dish with the material beforedrying;
M 2 == mass in g of the moisture dish with the material afterdrying; and
M = mass in g of the empty moisture dish.
APPENDIX B[ Tabll 1, Item ~ii) ]
DETERMINATION OF TOTAL ASH
B-1. PROCEDURE
B-l.1 Weigh accurately about 5 g of the preserved material ( se« A-I.I )in a tared, clean and dry porcelain or silica dish. Ignite the material inthe dish with the flame of a suitable burner for about 1 hour. Completethe ignition by keeping in n muffle furnace at 550 ± 10°C until grey ashresults. Cool in a desiccator and weigh. Repeat the process of igniting,cooling and weighmg at half-hour intervals until the difference betweentwo successive weighings is less than 1 mg. Note the lowest mass.Preserve this ash for the determination of acid insoluble ash (see 0-2.1 ).
8
IS : 1009 • 1979
B-2. CALCULATION
B-2.1 Total ash ( on dry basis), percent by _ 100 ( M2
_ M)mass - --.-- _
M 1 - Mwhere
M2 = mass in g of the dish with the ash;M r:::: mass in g of the empty dish; and
M 1 c:::: mass in g of the dish with the dried material taken forthe test.
C-2.1 '[0 the ash contained in the porcelain or silica dish (B-l.1 ) add25 ml of dilute hydrochloric acid, Cover with a watch-glass and heat ona water-bath for 10 minutes, Allow to cool and filter the contents of thedish through \Vhatman filter paper No. 42 or its equivalent. "Vasil thefilter with water until the washings are free from the acid. Return thefilter and the residue to the dish. Keep it in an electric air-oven maintained at 130 to 133°C for about 3 hours. Ignite in a muffle fur ance atabout 550 ± 10°C for one hour. Cool the dish in a deisccator andweigh. Repeat the pr~cess of igni~ing in .the muffle furnace, cooling andweighing at half-hour Interval until the difference between two successiveweighings is less than 1 mg. Note the lowest mass.
C-3. CALCULATION
C-3.1 Acid insoluble ash ( on dry basis),percent by mass 100 ( A12 - At )
M1-:':"--M--
where
M 2 = mass in g of the dish with the acid insoluble ash;M ==.mass in g of the empty dish; and
M 1 == mass in g of the dish with the dried material taken forthe deter rn ination of total ash ( see B-l.1 ).
9
IS,. 1009 ·1979
APPENDIX D[ Table 1, Item (iv) ]
DETERMINATION OF GLUTEN
n-r. PROCEDURE
0-1.1 Weigh accurately into a dish about 25 g of the material. Addabout 15 ml of water to the material and make it into a dough, takingcare to see that all the material is taken into the dough. Keep the doughgently in a beaker filled with water and let it stand for 1 hour. Removethe dough and place it in a piece of holting silk cloth with an apertureof 0'16 rom size l No. 10 XXX) or 150 micron IS Sieve (see IS: 4601962* ) and wash it with a gentle stream of tap water till water passingthrough the silk does not turn blue when a drop of iodine solution isadded to it. Spread the silk tight on a porcelain plate for facilitatingscraping. Transfer the residue from the silk by means of a spatula, to atared procelain or silica dish, Spread the wet gluten into a thin layerand cut into small pieces. Transfer any residue sticking to the spatulainto .the dish. Place the dish in an air-oven maintained at 130 to 133°0.Dry for 2 hours, cool in a desiccator and weigh.
D-2. CALCULATION
D-2.1 Gulten ( on dry basis), 10 GOO( M2
- M1
)
percent by mass = -M(To1Y _ Ma
-)-
where
M2 = mass in g of the dish with dry gluten;M, == mass in g of the empty dish; .
M = mass in g of the material taken for the test; andM. =s percentage of the moisture in the sample ( see A-2.1 ).
E-I.2 Standard Sodium Hydroxide Solution - approximately 0·05 N.
E-l.3 Phenolphthalein Indicator Solution - Dilute 0·1 g of phenolphthalein in 100 ml of 60 percent ( v/v ) rectified spirit.
£-2. PROCEDURE
E-2.1 Weigh 5 g of sampJe into a conical stoppered flask and add 50 mlof neutral ethyl alcohol. Stopper, shake and allow to stand for 24 hours,with occasional shaking. Filter the alcoholic extract through a dry filterpaper. Titrate the combined alcoholic extract against 0·05 N standardsodium hydroxide solution using phenolphthalein as indicator. Calculatethe percentage of alcoholic acidity as sulphuric acid.
E-3. CALCULATION
E-3.1 Alcoholic acidity ( as H2SO, ) in 90 percentalcohol, percent by mass
where
A = volume in ml of standard sodium hydroxide solutionused in titration;
N = normality of standa rd sodium hydroxide solution; and
At = m.iss in g of the material taken for the test.
APPENDIX F[ T able 1, Item (vi) ]
DETERMINATION OF GRANULARITY
r-i. PROCEDURE
F-l.l Transfer about 10 g of the material to a hand silk sieve with anaperture width of 0·18 rom ( No.9 XXX) or 180 micron IS Sieve ( setIS : 460-1962$ ), and sieve for 2 minutes. Brush the upper surface ofthe sieve and sieve again for 1 minute. The material shall be deemed tohave satisfied the requirement of the test, if no residue is left on the sieve•
