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)
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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:
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 Wheat can be milled in the laboratory according to the methods described in ISO 27971[5] or in BIPEA guidance document BY.102.D.9302.[7]
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)
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...