DS/EN ISO 27971:2023
Current
Current
The latest, up-to-date edition.
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 27971:2023)
Published date
05-07-2023
Publisher
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This document specifies a method of determining, using an Alveograph, the rheological properties of different types of dough obtained from common wheat flour (Triticum aestivumL.) produced by industrial milling or laboratory milling.
| Committee |
DS/V-001
|
| DocumentType |
Standard
|
| PublisherName |
Danish Standards
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| EN ISO 27971:2023 | Identical |
| ISO 27971:2023 | Identical |
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