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  • ISO 27971:2015

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    Superseded A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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    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

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

    Superseded date:  14-06-2023

    Language(s):  French, English

    Published date:  01-06-2015

    Publisher:  International Organization for Standardization

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    Abstract - (Show below) - (Hide below)

    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.

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

    Committee ISO/TC 34/SC 4
    Development Note Supersedes ISO 5530-4. (06/2008) Supersedes ISO/DIS 27971. (06/2015)
    Document Type Standard
    Publisher International Organization for Standardization
    Status Superseded
    Superseded By
    Supersedes

    Standards Referenced By This Book - (Show below) - (Hide below)

    BS EN ISO 17715:2014 Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement
    I.S. EN ISO 17718:2014 WHOLEMEAL AND FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - DETERMINATION OF RHEOLOGICAL BEHAVIOUR AS A FUNCTION OF MIXING AND TEMPERATURE INCREASE (ISO 17718:2013)
    UNE-EN ISO 17718:2015 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)
    DIN EN ISO 17715 E : 2015 FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - AMPEROMETRIC METHOD FOR STARCH DAMAGE MEASUREMENT (ISO 17715:2013)
    DIN EN ISO 17718 E : 2015 WHOLEMEAL AND FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - DETERMINATION OF RHEOLOGICAL BEHAVIOUR AS A FUNCTION OF MIXING AND TEMPERATURE INCREASE (ISO 17718:2013)
    BS ISO 17718 : 2013 WHOLEMEAL AND FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - DETERMINATION OF RHEOLOGICAL BEHAVIOUR AS A FUNCTION OF MIXING AND TEMPERATURE INCREASE
    BS ISO 17715 : 2013 FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - AMPEROMETRIC METHOD FOR STARCH DAMAGE MEASUREMENT
    ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.) Determination of rheological behaviour as a function of mixing and temperature increase
    UNE-EN ISO 17715:2015 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013)
    ISO 17715:2013 Flour from wheat (Triticum aestivum L.) Amperometric method for starch damage measurement
    EN ISO 17718:2014 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)
    EN ISO 17715:2014 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013)
    DIN EN ISO 17715:2015-03 FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - AMPEROMETRIC METHOD FOR STARCH DAMAGE MEASUREMENT (ISO 17715:2013)
    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
    DIN EN ISO 17718:2015-03 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)
    I.S. EN ISO 17715:2014 FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - AMPEROMETRIC METHOD FOR STARCH DAMAGE MEASUREMENT (ISO 17715:2013)

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

    ISO 2171:2007 Cereals, pulses and by-products — Determination of ash yield by incineration
    ISO 80000-9:2009 Quantities and units Part 9: Physical chemistry and molecular physics
    ISO 660:2009 Animal and vegetable fats and oils Determination of acid value and acidity
    ISO 385:2005 Laboratory glassware Burettes
    ISO 1042:1998 Laboratory glassware One-mark volumetric flasks
    ISO 7700-1:2008 Food products — Checking the performance of moisture meters in use — Part 1: Moisture meters for cereals
    ISO 835:2007 Laboratory glassware — Graduated pipettes
    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
    ISO 12099:2017 Animal feeding stuffs, cereals and milled cereal products — Guidelines for the application of near infrared spectrometry
    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
    ISO/IEC Guide 98-3:2008 Uncertainty of measurement — Part 3: Guide to the expression of uncertainty in measurement (GUM:1995)
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