BS EN 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
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BS EN 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

Status : Current   Published : June 2015

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PDF

Format
HARDCOPY






Standard NumberBS EN ISO 27971:2015
TitleCereals 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
StatusCurrent
Publication Date30 June 2015
Normative References(Required to achieve compliance to this standard)ISO 12099:2017, ISO 712, ISO 660
Informative References(Provided for Information)ISO 5725-6, GUM:1995, ISO/IEC Guide 98-3:2008, ISO 5725-3, ISO 7700-1, ISO 24333, ISO 1042, ISO 80000-9, ISO 2171, ISO 5725-2, ISO 385, ISO 835
ReplacesBS EN ISO 27971:2008
International RelationshipsEN ISO 27971 (ISO 27971:2015),ISO 27971:2015
Draft Superseded By14/30288436 DC
DescriptorsRheological properties, Wheat, Moisture, Cereal products, Flour, Specimen preparation, Dough, Food testing, Physical property measurement, Test equipment, Grinding (size reduction), Cereal food products, Cereal flour
ICS67.060
Title in FrenchCéréales et produits céréaliers. Blé tendre (Triticum aestivum L.). Détermination des propriétés alvéographiques d'une pâte à hydratation constante de farine industrielle ou d'essai et méthodologie pour la mouture d'essai
Title in GermanGetreide und Getreideerzeugnisse. Weizen (Triticum aestivum L.). Bestimmung der Eigenschaften von Teig bei konstanter Flüssigkeitszufuhr zu handelsüblichen Mehlen oder Versuchsmehlen bei gleichen Versuchsmahlverfahren mittels Alveograph
CommitteeAW/4
ISBN978 0 580 84004 3
PublisherBSI
FormatA4
DeliveryYes
Pages76
File Size8.915 MB
Price£274.00


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