ISO 5529:2007描述了一种称为Zeleny沉降试验的方法，用于评估确定小麦质量的因素之一，作为预测可从其制成的面粉的烘烤强度的手段。 该方法仅适用于小麦（Triticum aestivum L.）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.