Skip to content
Please enter a keyword to search

  • ISO 17718:2013

    Current The latest, up-to-date edition.

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

    Available format(s):  Hardcopy, PDF, PDF 3 Users, PDF 5 Users, PDF 9 Users

    Language(s):  English, French

    Published date:  06-05-2013

    Publisher:  International Organization for Standardization

    Add To Cart

    Abstract - (Show below) - (Hide below)

    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.).

    General Product Information - (Show below) - (Hide below)

    Development Note Supersedes ISO/DIS 17718. (05/2013)
    Document Type Standard
    Publisher International Organization for Standardization
    Status Current

    Standards Referencing This Book - (Show below) - (Hide below)

    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
    ISO 712:2009 Cereals and cereal products — Determination of moisture content — Reference method
    ISO 5725-3:1994 Accuracy (trueness and precision) of measurement methods and results — Part 3: Intermediate measures of the precision of a standard measurement method
    ISO 5725-6:1994 Accuracy (trueness and precision) of measurement methods and results — Part 6: Use in practice of accuracy values
    NFV 03 765 : 2009 CEREAL AND CEREAL PRODUCT - COMMON WHEAT (T. AESTIVUM) FLOUR - MEASURE OF FLOUR WATER ABSORPTION AND RHEOLOGICAL BEHAVIOUR OF DOUGH DURING MIXING USING THE MIXOLAB
    ISO 5725-2:1994 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
    ISO 24333:2009 Cereals and cereal products — Sampling
    View more information

    • Access your standards online with a subscription

      Features

      • Simple online access to standards, technical information and regulations
      • Critical updates of standards and customisable alerts and notifications
      • Multi - user online standards collection: secure, flexibile and cost effective