ISO 27971:2015 PDF
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
Open preview (PDF)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 methodologyTitle (English):
ISO 27971:2015
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
- Document status:
- Withdrawn
- Format:
- Electronic (PDF)
- Number of pages:
- 65
- Publication date:
- June 1, 2015
- Edition:
- ISO IS 27971 edition 2 version 1
- ICS:
- 67.060
Description (English):
ISO 27971:2015 specifies a method of determining, using an alveograph, the rheological properties of different types of dough obtained from common wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory milling.
Technical details
- Technical committee
- ISO/TC 34/SC 4 - Cereals and pulses
- SKU
- ISO 27971:2015
