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  • BS EN ISO 17718:2014

    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

    Language(s):  English

    Published date:  31-01-2015

    Publisher:  British Standards Institution

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    Table of Contents - (Show below) - (Hide below)

    Foreword
    Introduction
    1 Scope
    2 Normative references
    3 Terms and definitions
    4 Principle
    5 Reagent
    6 Equipment
    7 Sampling
    8 Procedure
    9 Expression of results
    10 Precision
    11 Test report
    Annex A (informative) - Mixolab[R] parameters location
    Annex B (informative) - Results of the interlaboratory test
            on flour and milled wheat samples
    Bibliography

    Abstract - (Show below) - (Hide below)

    Describes the determination of rheological behaviour as a function of mixing and temperature increase.

    Scope - (Show below) - (Hide below)

    This International Standard 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.).

    NOTE Wheat can be milled in the laboratory according to the methods described in ISO 27971[5] or in BIPEA guidance document BY.102.D.9302.[7]

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

    Committee AW/4
    Development Note Renumbers & supersedes BS ISO 17718. 2014 version incorporates corrigendum to BS ISO 17718. Supersedes 12/30256275 DC. (01/2015)
    Document Type Standard
    Publisher British Standards Institution
    Status Current
    Supersedes

    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
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