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DIN EN ISO 17718

Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013); German version EN ISO 17718:2014

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Organization: DIN
Publication Date: 1 March 2015
Status: active
Page Count: 42
ICS Code (Cereals, pulses and derived products): 67.060
scope:

Diese Internationale Norm legt die Bestimmung der rheologischen Eigenschaften als Funktion von Kneten und Temperaturanstieg fest. Sie gilt für alle Proben von Weizenvollkorn- und Weizenmehl (Triticum aestivum L.), die industriell oder im Laboratorium gemahlen wurden.

ANMERKUNG Weizen kann im Laboratorium entsprechend der in ISO 27971 [5] oder der in der Richtlinie BY.102.D.9302 der BIPEA [7] beschriebenen Verfahren gemahlen werden.

Document History

DIN EN ISO 17718
March 1, 2015
Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013); German version EN ISO 17718:2014
Diese Internationale Norm legt die Bestimmung der rheologischen Eigenschaften als Funktion von Kneten und Temperaturanstieg fest. Sie gilt für alle Proben von Weizenvollkorn- und Weizenmehl (Triticum...
DIN EN ISO 17718
August 1, 2014
Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013); German version FprEN ISO 17718:2014
A description is not available for this item.

References

This document references:
NF V03-765 - Cereal and cereal product - Common wheat (T.aestivum) flour - Measure of flour water absorption and rheological behaviour of dough during mixing using the Misolab
Published by AFNOR on July 10, 2020
A description is not available for this item.
This document references:
DIN EN ISO 712 - Cereals and cereal products - Determination of moisture content - Reference method (ISO 712:2009); German version EN ISO 712:2009
Published by DIN on April 1, 2010
A description is not available for this item.
This document references:
ISO 24333 - Cereals and cereal products — Sampling
Published by ISO on December 15, 2009
This International Standard specifies requirements for the dynamic or static sampling, by manual or mechanical means, of cereals and cereal products, for assessment of their quality and condition. It...
This document references:
ISO 27971 - Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
Published by ISO on June 1, 2015
This International Standard specifies a method of determining, using an alveograph, the rheological properties of different types of dough obtained from common wheat flour (Triticum aestivum L.)...
This document references:
ISO 5725-2 - Accuracy (trueness and precision) of measurement methods and results — Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
Published by ISO on December 1, 2019
This document — amplifies the general principles for designing experiments for the numerical estimation of the precision of measurement methods by means of a collaborative interlaboratory experiment;...
This document references:
ISO 5725-3 - Accuracy (Trueness and Precision) of Measurement Methods and Results - Part 3: Intermediate Measures of the Precision of a Standard Measurement Method
Published by ISO on January 1, 1994
A description is not available for this item.
This document references:
ISO 5725-6 - Accuracy (Trueness and Precision) of Measurement Methods and Results - Part 6: Use in Practice of Accuracy Values
Published by ISO on January 1, 1994
A description is not available for this item.
This document references:
ISO 712 - Cereals and cereal products - Determination of moisture content - Reference method
Published by ISO on November 15, 2009
This International Standard specifies a routine reference method for the determination of the moisture content of cereals and cereal products. This International Standard applies to: wheat, rice...
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