ISO 17718
Whole meal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
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| Organization: | ISO |
| Publication Date: | 1 May 2013 |
| Status: | active |
| Page Count: | 44 |
| ICS Code (Cereals, pulses and derived products): | 67.060 |
scope:
This international Standard specifies the determination of rheological behaviour as a function of mixing and temperature increase. It is applicable to all wholemeal and flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.).
NOTE When can be milled in the laboratory according to the methods described in ISO 27971 or in BIPEA guidance document BY.102.D.9302.
Document History
ISO 17718
May 1, 2013
Whole meal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
This international Standard specifies the determination of rheological behaviour as a function of mixing and temperature increase. It is applicable to all wholemeal and flour samples from industrial...