ISO 27971:2015
Superseded
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
View Superseded by
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Superseded date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
Superseded by
Language(s)
French, English
Published date
01-06-2015
Important note : Users cannot be edited or removed once added to your Multi user PDF.
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.
| Committee |
ISO/TC 34/SC 4
|
| DevelopmentNote |
Supersedes ISO 5530-4. (06/2008) Supersedes ISO/DIS 27971. (06/2015)
|
| DocumentType |
Standard
|
| Pages |
64
|
| PublisherName |
International Organization for Standardization
|
| Status |
Superseded
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| DS EN ISO 27971 : 2015 | Identical |
| UNE-EN ISO 27971:2015 | Identical |
| NF EN ISO 27971 : 2015 | Identical |
| NBN EN ISO 27971 : 2015 | Identical |
| NEN EN ISO 27971 : 2015 | Identical |
| NS EN ISO 27971 : 2008 | Identical |
| I.S. EN ISO 27971:2015 | Identical |
| PN EN ISO 27971 : 2015 | Identical |
| SN EN ISO 27971:2015 | Identical |
| UNI EN ISO 27971 : 2008 | Identical |
| SS-EN ISO 27971:2015 | Identical |
| UNI EN ISO 27971:2015 | Identical |
| BS EN ISO 27971:2015 | Identical |
| EN ISO 27971:2015 | Identical |
| DIN EN ISO 27971:2015-11 | Identical |
| 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) |
| 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) |
| 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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