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.

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है”ह”ह

IS 1155 (1968): Wheat Atta [FAD 16: Foodgrains, Starchesand Ready to Eat Foods]

IS 1155 - 1968(Reaffirmed 2005)

Indian StandardSPECIFICATION FOR

WHEAT AITA

( Second Revision)

Seventh Reprint JUNE 2006(Incorporating Amendment No. t and Including Amendment No. 2 & 3)

UDC 664.641.1

<0 Copyright 1973

BUREAU OF INDIAN STANDARDSMANAK BHAVAN. 9 BAHADUR SHAH ZAFAR MARG

NEW DELHI 110002

Gr 3 June 1968

xxxx2010

IS I 1155· 1968

Indian StandardSPECIFICATION FOR

WHEAT ATTA

( Second Revision)Processed Cereals and Pulses Sectional Committee. AFDC 32

0.;,."..

Da S. V. PucQAU

&,,.,,mtintDirectorate of Storage &. Inspection (Ministry or

Food, Agriculture. Community Development ItCo-operation )

Hindultan Br~akrast Food Manufacturing Factory,Delhi

8HRI D. S. CHADHA ( AlIma." )SHaJ G. S. &1..1 CeDtraJ Food Technological Reaeru"cb Institute

( CSIR ), MYlOreFood Coq>aration of India, New D~lhi

Solvent Extracton' Association of India, Rombayl'cchnical S~ndardizationCommittee (Foodstufli)

(Ministry of Food. Agriculture, CommunityDevelopment & Co-operation )

M".",Da N. S. AoaAwAL ( All"""" to

Dr S. V. Pinple )A~.ICULTUltAL MAau.TlNo Directorate of Marketing ~ In!l~etion ( Miniltry ot

ADVII&Jl '1'0 TII& GOWIUfM&NT Food, Asriculture, Community Development ItOplNDlA Co-operation)

SIUtI R. N. CHATURVK!)I (Al",u")Da K. BAOCHI Central Comnaittee for Food Standards ( Ministry of

Health &. Family Planning ) .

S&CUTAilY ( AllmuJU )SHU Claw&. B.HAJU LALL

SRa. S. S. BIIATJADaN.R. BRowCIIAIIUIAN

s.... DzVI DAYAL ( AI""..,. )CoL A. K.JADBJA Q,uartermuter GeDeral'. Branch, Army Heacl.quartcn

LT-CoL N. G. C. IaNOA. ( .41tmalll, )I). S. S. !CAuAO HindUitan Lever Limited. Bombay

SHaI K. RAilAAIIIAN ( .41",,../6 )5..1 A. C. IC.BAJutA Federation of Biscuit Manufacturen of India, Drlhi

SHIll J. B. PAMNAHI ( Al""~ )Da V. B. MrraAIIDU Inltitute of Hotel ~fan8gementJ Catering It Nutri.

tion, New Delhina B. D. HAbRO Public Analyst, Government of HaryanaDa S. S. PHATAit Technical Standardization Comrnirtee ( FOCMlituWI )

(Ministry of Food, Agriculture', CommunityDev~lopment&. Co-operalion )

( Contin",tl.,. ,." 2 )

BUREAU OF INDIAN STANDARDSMANAK BHAVAN, 9 BAHADIJR SHAll ZAFAR ~IARG

NEW DELHI 110002

18,1155·1_

Re/Jrl.rlllli",Nutrition Reteareh Laboratories, Hyder.badDirectorate General or Technical Dev~lopm~nc

( Ministry or Industrial Development & Com­pa.ly Affain )

Defence Food Research Laboratory, MYlOreDa P. K. VIJAYARAOHAVAHSHaJ B. S. BHATIA ( Al,.rnt* )

SKR) S. P. VIRMAN. Roller Flour Millen' Federation of India, New DelhiDR D. V. KARMAaXAR ( ..4lurnall )

D. HARI BHAGWAN, Director General, lSI ( &-olfitio Mimi" )Deputy Director (Agri &. Food )

( CDII,in..,dj,.". /MI' I )

M""."sDR B. V. RAMAIAITJlISHRIS.RAMAIWAMY

&,r"(l'.1SHalJ. K. BRAVMANI

Auistant Director ( Agri &. Food), lSI

Ad hoc Panel for MAIDA t SUJI and ATTA, AFDC 32: P 1

CDtUJllII1DIt, N. S. AORAWAL Directorate of Storage &: Inspection (liiniatry of

Food, Agriculture, Community Development &.Co-operation )

M_'-,SUU S. S. 8HA11ADa D. V. KAIuwl&Aa

Food CorporatioD or ladia, New DelhiRoUer Flour Millen' Federation or Jodi., New Delhi

2

AMEII)MENT NO. 2 JANUARY 1981

TO15:1155-1968 SPECIFICATION FOR WHEAT ATTA

A1tet-a t1~

(Page 1. ctauee A-l.l. tina. 3 and 4) - Substitute'130 'to 133°C tor two hour. t fop '105 0 ~ 1OC tor t1ft,

hoars' •

(UDe 32)

Printed at Dee Kay Printers, New Delhi, India

AMENDMENT NO. 3 MARCH 1990TO

IS: 1155 -1968 SPECIFICATION FOR WHEAT AlTA( Seeollll R,,,,Io. )

(Pa,,6, Tabl, 1 ,51No. (ii) ] :

a) CollIIM (3) - Substitute '2.0'lor '2.S'.

b) Col""", (4) - Substitute '2.0'/or '2.~·.

( FADe 16 )

PonIed at Dee Kay Printers, New DeJbi-1 JOOIS.lndia.

IS 11155· 1968

Indian StandardSPECIFICATION FOR

WHEAT ATTA

( Second Revision)

o. FORE WOR D

0.1 This Indian Standard ( Second Revision) was adopted by the IndianStandards Institution on 2 April 1968, after the draft finalized by theProcessed Cereals and Pulses Sectional Committee had been approved bythe Agricultural and Food Products Division Council.

0.2 Wheat A TTA, popularly known in English as C wheat meal ' as distinctfrom MAIDA (see IS : 1009-1968· ), contains bran as well, though thelarger particles of bran are preferably sifted out. Practically all the greatbulk of ATTA consumed in rural areas in India is produced by grindingwheat in stone mills worked either by hand or by animals. In urbanareas, it is produced largely in mechanically operated stone mills and inroller flour mills. This standard is, therefore, intended to cover alltypes of wheat A TT.A. whether produced in stone mills or in roller flourmills.

0.3 The Sectional Committee responsible for the preparation of thisstandard took into consideration the available data on the composition ofwheat ATTA manufactured from different varieties of wheat produced invarious parts of India and imported fz:om abroad. In.addition to this, dueconsideration has also been given to the relevant rules prescribed by theGovernment of India under die Pr,vention of Food Adulteration Act, 1954.This standard is, however, subject to the restrictions imposed underthat Act, wherever applicable.

0.4 The C Indian Standard specification for ATTA t was first published in1957. In 1965 it was revised to include ,two grades of .If TTA .besidesincorporating modifications in the requirement for crude fibre content.Since then, the position in the supply of wheat has changed considerablyand compulsory washing of wheat before milling has b~en introduced inthe country. The limit for moisture content of A TTA has, therefore, beenraised and the requirement for acidity has been deleted. The limits ofacid insoluble ash and alcoholic acidity have also been revised. Besides,the method of determination of gluten content ( SI' Appendix D ) has been

.SpecificatiOD £01' MMDA ( "p;..,tl).

IS. 1155 • 1968

revised. The reference to 'fortification' has been deleted as thecommittee felt that fortified ATTA is not being manufactured in thecountry at present.

0.5 This standard is one of a series of Indian Standard specifications forwheat products. Other specifications published so far in the series are:

IS : 1009·1968 MAIDA (revised)IS : 1010.1968 SUIlor RA. VA (semolina) ("vised)

0.6 This standard contains clauses ( see 4.1.1 and 4.1.2 ) which call for anagreement between the purchaser and the vendor.

0.7 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 withIS : 2-1960·. The number of significant places retained in the roundedoff value should be the same as that of the specified value in this atandard.

1. SCOPE

1.1 This standard prescribes the requirements and the methods of test forwheat ATTA..

2. GRADES

2.1 The material shall be of two grades, namely, Low Gluten (LG) andHigh Gluten ( HG ).

3. REQ,UIR.EMENTS

3.1 De8criptioD - The material shall be obtained by milling sound andclean wheat. I t shall be in the form of powder having a characteristictaste and flavour. It shall be free from rancidity, insect, rodent or fungusInfestation. It shall also be free from fermented,. musty or other objection­able odour. It shall not have adulterants and other extraneous matter.

NOTE - The appearance, taste and odour shall be detennined by orsano1eptic teats.

3.2 Microscopic Appearance - When the material is subjected tomicroscopic examination, the starch granules shall have the characteristicappearance as shown in the photomicrograph reproduced in Fig. I,revealing concentric rings and more slnall granules than large ones.

3.3 The material shall be manufactured in premises using equipmentmaintained under hygienic conditions (see IS : 2491.1963t ).

*R.ules for rounding off numerical values ( revis,d).tCode for sanitary conditions for food processing unit,_ (Since revfaecl ).

4

IS: 1155· 1968

:-1.:" At

';~~'/';'...'"~;':

t·,

'1

, t .. ~ •

-';; ,'., '.:

...:.:·.·.:d...i

': I

I

·1

Flo. I PHOTOMICROGRAPH 0' \VHEAT STARCH ( X 325 )

(Scale: 1 divisioD =a 10 microns)

S.f The material shall also comply with the requirements given InTable I.

f. PACKING AND MARKING

".1 PacldDI- The packag~s may preferably be of 1 kg. 2 kg, 10 kg,20 kit 40 kg. 65 kg, 75 kg, or 90 kg, as desired by the purchaser.

5

lIaI155·1_

4.1.1 For packages above 65 kg, UDIas olherwDe ..- to betweeDthe purchaser and the vendor, the material for pac:kiog ahall be "'e,lOuDd A-twill or B-tWill jute bags or DW-Oour hap conforming to IS: 1M3­1964-, IS : 2566-1965t and IS: 3984-1967: rapectively.

4.1.2 The bags used for smaller pacb may be polyethylene hap orpolyethylene lined jute bags or any other luitable material as agreed tobetween the purchaser and the vendor.

4.1.3 The mouth of the bag shall be either machine stitched or handstitched. If it i. hand stitched. the mouth ahall be rolled ower and thenstitched. The stitches shall be in two eroa-rows with at least 14 stitchesin each row for jute bags of 65 kg and above_4.2 Marld.. - Each bag shall be suitably marked 10 as to give thefollowing information:

a) Name and grade of the material;b) Name ,and address of the manufacturer;c) Batch and code number; andd) Net weight.

".2.1 All markings shall be applied on the hap in IUch a manner thatthe dye or ink does not penetrate into the material.

TABLE I RBQ.UIItBMEN'n ft).....T An'.4(a..S.f)

SL CBAaACT&JtDTIC_lOa

:td.a1Bm.No. GaADS ""(Ilu

A '10LG RG Aw-.)

(1) (2) (3) (4) (5)

i) MoIature, percent by weisht, Ma IS-o 13-0 Aill Total albJ OD dry huia), perceIlt by 2-5 2·' •wept, a

iii) Add iDIoJubJe ub l OD dry huia ), perceIlt 0-10 0·10 Cby weilht, M..

'v) Glut_ ( Oft dry huia ), perceDt by wright, 7-0 to 9-0 Above 9·0 DMila

y) Crude fibre (OIl dry huia), perceat by 2-5 2·5 Bwei.ht,Ma

vi) Alcoholic acidity (u HaSO•.), with 90 0-1 Gel P"percent alcohol, percmt by wdsht, M&'t:

vii) Granularity To.tWy To IAtiIIy 0die tat the tat

-Speti&catioD for A-twU1 Jute .... (...u.I).t~dODI. B-twiU jute .... (".,. ).SlPedficadon ror DW-lour bap.

6.

IS 11155 ·1968

5. SAMPLING

5.1 The method of drawing representative samples of the material andthe criteria for confornlity shall be as prescribed in the Indian Standardmethods of sampling for processed cereals and pulses (SII Note ).

NOTa - This standard i. under preparation. Until it i. Rublished the method oraamp1inl and the criteria Cor conformity aball be u agreed to between the purcbutorand th~ vendor.

6. TESTS

6.1 Tests shall be carried out as prescribed under 3.1, 3.2 and in theappropriate Appendices specified in col 5 of Table 1.

6.2 QJa.Uty ~f RealeDts - Unless specified otherwise, pure chemicalJshall-be employed in tests and distilled water (s" IS : 1070.1960- ) shallbe used ~·here the use of water as a reagent is intended.

Non - C Pure r.hemicala t .hall mean chemicall that do Dot CODtaUa impuritfawhich affect tbe reI'.JltI of analysia.

APPENDIX A

[ Table I, Item (i) ]

DBTERMINATION OF MOISTURE

A-I. PROCEDURE

A-I.l Weigh accurately about 5 g of the material in a dish made ofporcelain, silica or platinum, previously dried in an electric oven andweighed. Place the dish in an electric oven maintained at 105° ± 1°C,for live houn. Cool the dish in a desiccator and weigh with the lid 00.

Repeat the process of heating, cooling and weighing at half-hour intervalsuntil the loss in weight between tWf) successive weighings is less than onemilligram. Record the lowest m... obtained.

Nan - Preserve the dish coataiDins tbia dried material Cor the determiDatioD oftotal uh ( ,. "1.1 ) aDd crude &brc ( _ &-2.1 ).

A.2. CALCULATION

• b lOO~WI- WI)A-2.1 Mouture, percent y mas. - - - W.-.Specification Cor water, distilled quality ( "uiI,d).

7

181 1155 -1968

whereWI - maa .in·s of the dish with the material before drying,W. - mu. m I of the dish with the material after drying,

ahdW - IDUI in g of the empty dish•

.APPENDIX B[ Table 1, Item (ij)]

DETERMINATION OF TOTAL ASH

8-1. PROCEDURE

8-1.1 Ignite the dried material in the dish (A-l.t) with the ftame of asuitable burner for about one hour. Complete the ignition by keeping ina mufBe furnace at 550 to 600°0 until grey ash results. Cool in a desic­cator and weigh. Repeat the process of igniting, cooling and weighing athalf-hour intervals until.the. difference in mass between two successiveweighings is less than one milligram. Note the lowest masl

NOTB - Preserve the dish containiDs this uh for the determination of acid insolubleash (.,0-2.1).

B-2. CALCULATION

8-2.J Total ash ( on dry basis ), percent 100 ( WI - W)

by m... -- WI - W

whereWI == ma- in g of the dish with the ash,W - mau in g of the empty dish, and

WI - mall .in g' of the dish with the dried material taken Cordie test ( W. under A-2.1 ).

APPENDIX C[ Table 1, Item (iii) ]

DETERMINATION op, ACID INSOLUBLB ASH

e-l. REAGENT0.1.1 DIlate Hyclroclalorlc Acid - approximately 5 Nil prepared fromconcentrated hydrochloric acid (I" IS: 265-1962· )•

• Spcd&catioa lor hydrochloric acid ( ".11). ( 'Since reviled ,.

8

1811155-1.

c.2.PROCEDURE

0.2.1 To the ash contained in the dish (8-1.1) add 25 ml of dilutehydrochloric acid, cover with a watch-glass and heat on a \\'ater-bathfor 10 minutes. Allow to cool and filter the contents of the dish through aWhatman filter paper No. 42 or its equivalent. Wash the filter paper withwater until the washings are free from the acid and return it to the dish.Keep it in an electric air-oven maintained at 135 ± 2°C for about 3 hours.Ignite in a muffle furnace at 550 to 600°C for one hour. Cool the di,hin a desiccator and weigh. Repeat the process of igniting in the mufflefurna£e, cooling and weighing at half-hour intervals until the difference inmass . between two successive weighings is less than one milligram. Notethe lowest· mass

c.3. CALCULATION

C-3.1 Acid inSOluble ash ( on dry basis ), percent 100 ( WI - W)by mass == WI _ W

where

WI - mas in g of the dish with the acid insoluble ash,W l1:li mas in goof the empty dish, and

WI = masS in g of the dish with the dried material{ WI under A-2.1).

APPENDIX D[ Table 1, Item (iv) ]

DETERMINATION OP GLtrrEN

0.1. PROCEDURE

0.1.1 Weigh accurately into a dish about 25 g of the material. Addabou't 15 ml of water to the material and make it into a dough, taking careto see that all the material is taken into the dough~ Keep the doughgently in a beaker filled with water and let it stand for one hour. Removethe dough and place it in a piece of bolting silk cloth with an aperture of0·16 rom size (No. 10 XXX) and wash it with a gentle stream of tapwater ~il1 water passing through the silk doet'; not turn blue when a drop ofiodine solution is added to it. Spread the ~ k tight on a porcelain platefor fa~ilitating scraping. Transfer the residue from the silk by means of aspatula to a tared porcelain dish. Spread the wet gluten into a thin layer

9

18,1155-19&8

and cut into small pieces_ Transfer any residue sticking to the spatula intothe porcelain dish. Place the porcelain dish in an air-oven maintained at133 ± 2°0. Dry for two houn_ Cool in a desiccator and weigh.

0.2. CALCULAnON

D-2.1 Gluten ( on dry ~sis ), percent 10 000 ( Ii'. - WI )maa == W ( 100 - M )

where

WI - mass in g of porcelain dish with dry gluten,WI ~ mass' in g of the empty porcelain dish,W .. man in·g of the material taken for the test, andM -= moisture, percent by mass (A-2.1).

APPENDIX E

[ Table I, Item (v)]

DETERMINATION OF CRUDE FIBRE

E-l. REAGENTS

E-l.l Dilate Salpharic Add - 1-25 percent (wlv ), accurately prepared.

E-l.2 SocUam Hyclrodde SolatioD - 1-25 percent (wlv), accuratelyprepared.

&-1.3 EtIa)'. A1cohol- 95 percent by volume.

1:-2. PROCEDURE

E-2.1 Weigh accurately about 2-5 g of the material preserved under A-I.Iand transfer it to a litre flask. Take 200 ml of dilute sulphuric acid in abeaker and bring to the boil. Transfer the whole of the boiling acid tothe Uask containing the fat-free material and immediately connect the flaskwith a water-cooled reflux condenser and heat, so that the contents of theflask begin to boil within one minute. Rotate the flask frequently, takingcal'e to keep the material from remaining on the sides of the flask and outof contact with the acid_ Continue boiling for exactly 30 minutes_Remove the flask and filter through fine linen (about 18 threads to the

10 .

IS: 1155-1_

eentimetre) held in a funnel, and wash with boiling water until thewashings are no longer acid to litmus. Bring to the boil some quantity ofsodium hydroxide solution under a reflux condenser. Wash the residue onthe linen into the flask with 200 rol of the boiling sodium hydroxidesolution. Immediately connect the flask with the reflux condenser andboil for exactly 30 minutes. Remove the flask and immediately filterthrough the filtering cloth. Thoroughly wash the residue with boilingwater and transfer to a Gooch crucible prepared with a thin but compactlayer of ignited asbestos. Wash the residue thoroughly first with hot waterand then with about 15 rol of ethyl alcohol, 95 percent by volume. Drythe Gooch crucible and contents at 105 ± 2°C in an air-oven to constantweight. Cool and weigh. Incinerate the contents of the Gooch cruciblein an electric muffle furnace at 600 ± 20°C until all the carbonaceousmatter is burnt. Cool the Gooch crucible containing the ash in a desic­cator and \veigh.

£-3. CALCULATION

B-3.1 Crude fibre (on dry basis), percentby mass

where

100 ( WI - WI)=- w

WI = mass in g of Gooch crucible and contents beforeashing,

W, = mass in g of Gooch crucible containing asbestos andash, and

W = mass in g of the dried material taken for the test.

APPENDIX F

[ Table 1, Item (vi) ]

DETERMINATION OF ALCOHOLIC ACIDITY

F-I. REAGENTS

F-I.1 Neatral Ethyl Aleohol- 90 percent by volume.

1'-1.2 St.......rd SocUam Hydroslde Solatloa - approximately 0-05 N.

1'-1.3 PheDolp.thaleia Iadlcator SoI.doD - Dissolve 0-1 g of phenol­phthalein in 100 ml of60 percent ( vlv) rectified spirit.

11

IS: 1155 - 1968

F-2. PROCEDURE

F-2.1 Weigh 5 g of sample into a conical stoppered ftask and add 50 ml otneutral ethyl alcohol. Stopper, shake and allow to stand for 24 hours, withoccasional shaking. Filter the alcoholic extract, through a dJ'y filter paper.Titrate 10 ml of the combined alcoholic extract against standard sodiumhydroxide solution using phenolphthalein as indicator. Calculate thepercentage of alcoholic acidity as sulph"uric acid.

F-3. CALCULATION

F-3.1 Alcoholic acidity (as H.SO. ), with 90 percent 24.52 ANalcohol, percent by,masi = W

whereA ::s volume in rol of standard sodium hydroxide solution

used in titration,N = normality of standard sodium hydroxide solution, andW a= mass in g of the material taken for the test.

APPENDIX G[ Table 1, Item (vii)]

DETERMINATlON OF GRANULARITY

0.1. PROCEDURE

G-l.1 Transfer about 10 g of the material to 600-micron IS Sieve( I" Note) and sieve Cor 2 minutes. Brush the upper surface of the sieveand sieve again for one minute.

NOD -In caae 600-microD IS Sieve ( conforming to IS : 460·1962- ) is Dot available,BS Tat Sieve 25, ASTM Sieve 30 or Tyler Tat Sieve 28, which have their apertureswithin the Iimitl apecified Cor thillS Sieve, may be used.

0.1.2 The material shall be considered to satisfy the test if the residue left011 the sieve does not exceed 0-2 percent by weight•

•Specihtiaa ror tat IieveI ( miMI ).

12

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