ISO 5529:2007描述了一种称为Zeleny沉降试验的方法，该方法用于评估决定小麦品质的因素之一，作为预测面粉烘焙强度的一种方法。 该方法仅适用于小麦。

ISO 5529:2007 describes a method, known as the Zeleny sedimentation test, for assessing one of the factors determining the quality of wheat as a means of predicting the baking strength of the flour which can be made from it. The method is applicable only to Triticum aestivum L. wheat.