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

BS EN ISO 17718:2014

Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase

Status : Current   Published : May 2013

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ISO 17718:2013 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.).




Standard NumberBS EN ISO 17718:2014
TitleWholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
StatusCurrent
Publication Date31 May 2013
Normative References(Required to achieve compliance to this standard)ISO 712
Informative References(Provided for Information)ISO 5725-2, ISO 5725-3, ISO 5725-6, ISO 24333, ISO 27971, NF V03-765, Directive BIPEA BY.102.D.9302
International RelationshipsEN ISO 17718:2014,ISO 17718:2013
Amended ByCorrigendum, January 2015.
Draft Superseded By12/30256275 DC
DescriptorsCereals, Cereal products, Cereal food products, Food crops, Agricultural products, Food testing, Water content determination, Moisture measurement, Test equipment, Test specimens, Particle size distribution, Specimen preparation, Drying, Reproducibility, Precision
ICS67.060
Title in FrenchFarine et mouture complète de blé tendre (Triticum aestivum L.). Détermination du comportement rhéologique en fonction du pétrissage et de l’augmentation de la température
Title in GermanWeizenvollkorn- und Weizenmehl (Triticum aestivum L.). Bestimmung der rheologischen Eigenschaften als Funktion von Kneten und Temperaturanstieg
CommitteeAW/4
ISBN978 0 580 86712 5
PublisherBSI
FormatA4
DeliveryYes
Pages46
File Size3.776 MB
Price£240.00


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