BS ISO 17718 : 2013
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
View Superseded by
WHOLEMEAL AND FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - DETERMINATION OF RHEOLOGICAL BEHAVIOUR AS A FUNCTION OF MIXING AND TEMPERATURE INCREASE
Hardcopy , PDF
English
01-01-2013
31-01-2015
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][1]) parameters
location
Annex B (informative) - Results of the interlaboratory
test on flour and milled wheat samples
Bibliography
Describes the determination of rheological behaviour as a function of mixing and temperature increase.
| Committee |
AW/4
|
| DevelopmentNote |
Renumbered & superseded by BS EN ISO 17718. (01/2015)
|
| DocumentType |
Standard
|
| Pages |
48
|
| PublisherName |
British Standards Institution
|
| Status |
Superseded
|
| SupersededBy |
| Standards | Relationship |
| ISO 17718:2013 | Identical |
| 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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