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 7464 (1988): Wheat Flour (Maida) for Use in Bread Industry - Specification [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 7464 (1988): Wheat Flour (Maida) for Use in BreadIndustry - Specification [FAD 16: Foodgrains, Starches andReady to Eat Foods]
IS 7464: 1988( Reaffirmed 2000 )
Indian Standard
WHEAT FLOUR (MAIDA) FOR USE INBREAD INDUSTRY-. SPECIFICATION
( First Revision)First Reprint SEPTEMBER 1996
UDC 664"641"12: 664"661
@ BIS 1989
BUR E A U OF I N D I A N S TAN DAR D SMANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG
NEW DELHI 110002
]ulJ1 1989 Price Group 3
Foodgrains and Foodgrain Industry Sectional Oommittee, AFDC 32
FOREWORD
This Indian Standard (First Revision) was adopted by the Bureau of Indian Standards on28 October 1988, after the draft finalized by the Foodgrains and Foodgrain Industry SectionalCommittee had been approved by the Agricutural and Food Products Division Council.
Flour constitutes the most essential ingredient in the manufacture of bread, biscuits and otherbakery products. The quality of flour has an immense bearing on the quality of these endproducts. Therefore, it was considered necessary to formulate a separate standard for breadflour. In the formulation of this standard, the committee took note of the existing conditionsregarding the availability of wheat for milling. However, in view of the fact that the presentdifficulties were likely to be overcome in future and that this standard would serve as a guidelineto the bakers, it was considered desirable to make a beginning by prescribing these standards. Inthe first instance, it was decided to limit the requirements in this standard to only suchcharacteristics which were considered to be most important. Subsequently, as and when wheat'supply position became comfortable, this standard was to be further elaborated.
This standard was first published in 19'74. While finalizing the standard, the technical committeeresponsible for formulation of this standard felt that the limit for rope spore and mould shouldalso be specified in this standard as they reflected the hygienic conditions under which the materialhad been produced. But as no significant data was available in the country, these limits were notbeing specified, and it was decided that the position would be reviewed for incorporating theselimits in the standard as and when more data was available. Now with the availability of thisdata, microbiological limits have been specified in this revised version. The minimum limit forsedimentation value has been revised and the packaging clause has also been modified to specifyonly B-twill jute bags for pakaging. Method for determination of water absorption by farinograph and valorigraph have been introduced.
In the preparation of this standard, due consideration has been given to provisions stipulatedunder the Prevention ofFood Adulteration Act, 1954 and Rules framed thereunder, and the Standardsof Weights and Measures ( Packaged Commodities) Rules, 1977. However, this standard is subject to therestrictions imposed under these Rules, wherever applicable.
For the purpose of deciding whether a particular requirement of this standard is complied with,the final value, observed or calculated, expressing the result of a test or analysis, shall be roundedoff in accordance with IS.2: 1960 'Rules for rounding off numerical values (revised)'. Thenumber of significant places retained in the rounded off value should be the same as that of thespecified value in this standard.
IS 7464 : 1988
Indian Standard
WHEAT FLOUR (MAIDA) FOR USE INBREAD INDUSTRY-SPECIFICATION
( First Revision)
under theMeasures
1977/PFA
1 SCOPE
This standard preacribes the requirements andthe methods of sampling and test for wheatflour (MAIDA) for use in the bread industry.
2 REFERENCES
The Indian Standards listed in Annex A arenecessary adjuncts to this standard.
3 REQUIREMENTS
3.1 Description
Wheat flour (MAIDA) shall be the productobtained by milling, cleaned hard or soft wheatsor blends thereof in a roller flour mill, andbolting. The flour shall be free flowing, dry totouch, should not pack when squeezed, shouldbe creamy in colour and free from any visiblebran particles. The flour shall have a characteristic taste and smell, and shall be free frominsect and fungus infestation, rodent contamination, dirt and other extraneous matter. Itshould not have any musty flavour or rancidtaste.
NOTE - The appearance, taste and odour shall bedetermined by sensory tests.
3.2 The material shall also comply with therequirements given in Table 1.
3.3 Microbiological Requirements
The wheat flour (MAIDA) shall be testedperiodically to comply with the requirementsgiven in Table 2.
" PACKING AND MARKING
4.1 Packing
The packages may preferably be of 50, 75 or90 kg as desired by the purchaser.
4.1.1 For packages above 65 kg, unless otherwise agreed to between the purchaser and thevendor, the material for packing shall be single,
clean, sound, B-twill jute bags conforming toIS 2566: 1984. The bags shall be free fromweevil infestation.
4.1.2 The mouth -of each bag shall be eithermachine-stitched or hand-stitched. If it is handstitched, the mouth shall be rolled over andthen stitched. The stitches shall be in two crossrows with at least 14 stitches in each row forjute bags of 65 kg and above.
4.2 Marking
Each bag shall be suitably marked so as to givethe following information:
a) Name of the material,
b) Name and address of the manufacturer,
c) Date of manufacture,
d) Batch or code number,
e) Net mass,and
f) Any other details requiredStandards of Weights and(Packaged Commodities) Rules,Rules.
4.2.1 All markings shall be applied on the bagsin such a manner that the dye or ink (seeIS 1234 : 1980) does not penetrate into thematerial.
4.2.2 The bags may also be marked with theStandard Mark.
5 SAMPLING
Representative samples of the material shall bedrawn and conformity of the material to therequirements of this specification shall bedetermined by the method prescribed inIS 5315 : 1978.
6 TESTS
6.1 Tests shall be carried out as prescribedunder 3.1 and in the appropriate Annexesand Indian Standards referred to in Tables 1and 2.
1
IS 7464 l 1988
&.2 Q.a.ality of Reagents
Unless specified otherwise, pure chemicals shallbe employed in tests and distilled water (Sll
IS 1070: 1977) shall be used where the use of
water as a reagent is intended.
NOTE - 'Pure chemicala' shall mean chemieala thatdo not contain impurities which affect the results ofanalysis.
Table 1 Boequirements for Wheat Dour ( MAIDA) for Use In Bread Industry( Claus, 3.2 )
51 Characteristic RequlremeDt Method of T_t.No. Refto
i) Moisture, percent by mass, Max 13'0 Annex A errs 1009: 1979ii) Protein (N X 5'7) percent by mass 11 ··IS 7219 : 1973
( on dry basis), Miniii) Gluten, percent by mass ( on dry 9'5 Annex DonS 1009: 1979
basis), Miniv) Total ash (on dry basis), percent 0'5 Annex B oUS 1009 : 1979
by mass, Maxv) Acid insoluble ash, percent by mass 0'05 Annex C of IS 1009 : 1979
( on dry basis), MtJJtvi) Alcoholic acidity (as HI SOa ). in 90 0'1 Annex E errs 1009: 1979
percent alcohol, percent by mass, MtJJtvii) Water absorption, percent, Min 60 IS 12516 ( Part I ~ : 1988 or
IS 12516 ( Part 3 : 1988viii) Maltose, percent 2 to 3 Annex B or thia stanllardu) Sedimentation value, Min 22 IS 4782 : 1968x) Granularity to satisfy Annex F of IS 1009 : 1979
the testxi) Uric acid mg/IOO g, Max 10 IS 43$3 ( Part 5 ) : 1970
Table 2 Microbiological Requirements for Wheat Flour ( MAIDA)for Use in Bread Industry
( Clauses 3.3 and 6.1 )
51 Characteristic RequiremeDt Method of T.-t,No. Refto
i) Total bacterial count per g, Max 100000 IS 5402 : 1969ii) Coliform bacterial count per g, MtJJt 500 IS 5401 : 1969iii) E coli Absent IS 5887 ( Pal't I ) : 1976
( in one gram)iv) Yeast/mould count per g, MtJJt 10000 IS 5403 : 1969v) Bacterial rope spore, count per g, Max 100 Annes C of thiastandard
ANNEX A
(Clause 2)
UST OF REFERRED INDIAN STANDARDS
IS No. Titl, IS No, Till,
1009: 1979 Specification for MAIDA of generalpurposes ( slCond revision)
1070: 1977 Specification for water for generallaboratory use ( slCond revision)
1234 : 1980 Specification for ink, stencil, oilbase, for marking porous surfaces(first revision)
4333 ( Part 5): Methods of analysis for food-1970 grains: 'Part 5 Determination of
uric acid4782: 1968 Method for determination' of sedi
mentation value of wheat ( flour)
2
5315: 1978 Methods of sampling for milledcereals and pubes products (first"vision)
5401 : 1969 Methods for detection and estimation of coliform bacteria infoodstuffs
5402 : 1969 Method for plate count ofbecteriain foodstuffs
5403 : 1969 Method for yeast and mouldcount in foodstuffs
5887 ( Part I ): Methods for detection of bacteria1976 responsible for food poisoning:
Part 1 Isolation, identification and
IS 1464 1 1988
enumeration of Escherichia coli (firstrevision)
7219: 1973 Method for determination ofprotein in foods and feeds'
12516 (Part 1): Determination of physical1988 characteristics of doughs made
from wheat flour: Part 1 Waterabsorption and rheological properties using farinograph
12516 (Part 3): Determination of physical1988 characteristics of doughs made
from wheat flour: Part 3 Waterabsorption and rheological properties using a valorigraph, •
ANNEX B
[ Table 1, Item (viii) ]
DETERMINATION OF MALTOSE
8-1 REAGENTS
8-1.1 Baft'er Solution (pH 4'6-4'8 ).
Mix 3 ml glacial acetic acid and 4'1 g anhydrous sodium acetate and make up to one litre.
• -J.2 Sulphuric Acid SoludoD (./.) (10percent ).
8-1.3 Sodium Tungstate Soludon
Dissolve 120 g of sodium tungstate in water andmake up to one litre.
-8-1.4 Standard Alkalme FerrieyaaideSoIUtiOD ( 0'05 N )
Dissolve 16'5 g pure, dry potassium ferricyanideand 22 g anhydrous sodium' carbonate indistilled water and dilute to one litre. Keepin a dark glass bottle away from light.
8-1.5 Sodium Thiosulphate Solution
Dissolve 12'41 g of sodium thiousulphate inboiled and cooled distilled water containing1 ml of chloroform, and make up to one litre.,8-1.6 Acetic Acid Reagent
Dissolve 70 g of potassium chloride and 20 g ofhydrated zinc sulphate (ZnSO,.7HaO ) in500 ml of distilled water and add 200 ml ofacetic acid. Make up to one litre.
8-1.1 Potaaaium Iodide SOIUtiOD
Add 50 g of potassium iodide to 100 ml ofdistilled water and add 1 drop of 10 N sodiumhydroxide. This solution should be freshly
prepared and should contain no free iodine.
.-1.8 Soluble Starch Solution
Pour a suspension containing one gram of starchinto 100 ml of boiling water. Add 30 g ofsodium chloride.
B-2 PROCEDURE
B-2.1 Introduce 5 g of flour and one teaspoonfulof ignited quartz sand into 100 or 125-mlErlenmeyer flask and mix well by rotating theflask. Add 46 ml of buffer solution and againmix by rotating the flask until all the flour isthoroughly in suspension. The flour-sandmixture and the buffer solution should beseparately and individually brought to 30°Cbefore the two are mixed. Digest for one hourat 30°C, preferably in an accurately thermostatically controlled water bath, shaking theflask (by rotation) every 15 minutes. At theend of the hour, add 2 ml of 10 percent sulphuric acid solution and mix thoroughly. Thenadd 2 ml of sodium tungstate solution, mix,and allow to stand for 1 to 2 minutes. Filterthrough paper (Whatman No. 4 or its equivalent), discarding the first 8 or 10 drops andpipette 5 ml of the filtered extract into a testtube of approximately 50-ml capacity ( 18 to20 mm diameter). Add by means of a pipette,exactly 10 ml of alkaline ferricyanide solutiont05 ml of extract in the test tube and immersethe test tube in a vigorously boiling water bath( the surface of the liquid in the test tube shouldbe 3 or 4 em below the surface of the boilingwater ).
Allow the test tube to remain in boiling waterfor exactly 20 minutes and pour at once into a100 orl25-ml Erlenmeyer flask. Rinse out the
s
IS 7464 : 1988
test tube with ~5 ml of acetic acid reagent andadd to the contents of the Erlenmeyer flask,mixing thoroughly. Add I ml of potassiumiodide solution followed by 2 ml of the soluble.starch solution and mix thoroughly, Titratewith 0'05 N sodium thiosulphate to completedisappearance of the blue colour, A lO-mlburette is recommended for the titration, Forhigh maltose flours, use 2'5 ml of extract foroxidation together with 2'5 ml of water,
B-2.1.1 Carry out a blank determination usingthe same quantities of reagents under similarconditions as specified in B-2.1,
8.3 CALCULATION
Subtract the number of ml of sodium thiosul-
phate used i~,the titration from 10 which givesthe ml of standard alkaline ferricyanide solutionreduced to ferrocyanide by the reducing sugarsin the flour extract, This value represents adefinite quantity of maltose which may beascertained by consulting Table 3, The tablehas been prepared by applying specified procedure to standard solution, of pure maltoseusing all reagents in precisely the same quantitiesand volumes as employed for flour extracts,The maltose values are given in mg. When 5 mlof flour extracts' are used, as specified, it isnecessary merely to multiply mg of maltose by20 to give the mg of maltose per 10 g of flourin one hour's diastasis, This is the value that isrecorded and reported as the measure of thediastatic value of the flour in question; when2'5 ml of extract is used, this factor will be 40,
8'1 13'2 9'6 16'18'2 IN 9'7 16'58'3 13'5 s-a 17'0S'4 13'7 s-s8'5 13'9 10'0
ANNEX C
[Table 2, Item (v)]
DETERMINATION OF BACTERIAL ROPE SPORE COUNT
C-2 PROCEDURE
c-i REAGENTS
NOTE - Granulated or chopped shreds, practicallyfree from thermophilic bacteria, shall be used,
C-l.l Peptone Water, 0'1 percent, sterilized.
C-l.2 Tryptone Glucose E::&tract ( TGE)Agar
flask of medium to serve as a sterility control.Sterilize at 121°0 -{or 15 minutes and then coolto 45°0 in a water bath, Pipette volumes ofblended material into a set of flasks of TGEagar while they are held in the water bath 10ml into the first, 1 ml into the second and1 ml of each dilution into the third, fourthand fifth TGE flask and so on. Gently agitatethe flask to disperse the blended materialthroughout the medium,
C-2.3 Transfer the flask without delay to awater bath adjusted to 85 to 90°0 and hold for30 minutes with gentle shaking occasionallyto assist heat distribution. After 30 minutesof heat treatment, cool the flasks to about 45°0without allowing the agar to congeal. Pour100 ml medium in each flask representing thetest material and sterility control into a set of5 sterile petri dishes in approximately equalvolumes, that is, about 20 ml per plate, whenagar has solidified, invert the plates and incubate at 35°0 for 48 hours.
5'0 g
2'5 g
1'0 g
6'5 g
15"0 g
1000'0 ml
7'0 ± 0'1
Tryptone
Yeast extract
Glucose ( dextrose)
Sodium chloride
Agar, bacteriologicalgrade (see Note)
Water, distilled
Final pH
C-2.1 Weigh 22 g of flour in a suitablesterile container and transfer to 100 ml of sterile0'1 percent peptone water in a conical flaskcontaining sterile sand or glass beads, Disperseby blending on a shaker for about two minutes,Dilute the blended material further 1: 10,1 : 100, 1 : 1 000, 1 : 10000, etc, by dilutiontechnique, using sterile peptone water,
C-2.2 Prepare tryptone glucose extract (TGE)agar or any other suitable medium 100 ml per250-ml conical flask, Prepare one additional
C-2.~ Oount the surface and sub-surfacecolonies. The sum of colonies on the set of 5plates poured from TGE agar, containing 10 mlof blended food material represents the numberof aerobic and mesophillic spores per gram ofmaterial. Similarly, 1 ml of blended and 1 mlof each dilution are equal to 0'01, 0'001, 0'000 1and 0'00001 of the number of spores per gramand shall be multiplied by the respective dilutionfactor. Generally, the set of plates showingabout 30-60 colonies per plate are to be chosenfor counting purposes.
5
IS 7464 : 1988
C-3 PRECAUTIONS AND LIMITATIONS
The procedure permits enumeration of aerobicand mesophillic spores in food samples containing relatively higher number of spores byhigher dilution of the sample prior to heattreatment.
6
C-3.1 Certain thermophilic strains may alsobe indicated in this method in which case theseshall be determined with an additional preheat treatment at 150-200°C (to knock off allspores and account only for thermophiles) andtheir numbers be subtracted from the sporecount.
Bureau of Indian Standards
BIS is a statutory institution established under the Bureau of Indian Standards Act, 1986 to promoteharmonious development of the activities of standardization, marking and quality certification of goodsand attending to connected matters in the country.
Copyright
BIS has the copyright of all its publications. No part of these publications may be reproduced in any formwithout the prior permission in writing of HIS. This does not preclude the free use, in the course ofimplementing the standard, of necessary details, such as symbols and sizes, type or grade designations.Enquiries relating to copyright be addressed to the Director (PUblications), BIS.
Review of Indian Standards
Amendments are issued to standards as the need arises on the basis of comments. Standards are alsoreviewed periodically; a standard along with amendments is reaffirmed when such review indicates thatno changes are needed, if the review indicates that changes are needed, it is taken up for revision. Usersof Indian Standards should ascertain that they are in possession of the latest amendments or edition byreferring to the latest issue of 'BIS Handbook' and 'Standards Monthly Additions'.
This Indian Standard has been developed from Doc: No. AFDC 32 (2766)
Amendments Issued Since Publication
Amend No.
Headquarters:
Date of Issue
BUREAU OF INDIAN STANDARDS
Text Affected
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