This International Standard specifies the determination of the damage to starch using an amperometric method. It is applicable to all flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.). NOTE 1 Wheat can be milled in the laboratory according to the methods described in ISO 27971[9] or in 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.