NF EN ISO 27971 : 2015
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
Published date
12-01-2013
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Describes 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.
| DevelopmentNote |
Indice de classement: V03-170. PR NF EN ISO 27971 November 2006. (11/2006) Supersedes NFV 03 170. (09/2008) PR NF EN ISO 27971 March 2014. (04/2014)
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| DocumentType |
Standard
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| PublisherName |
Association Francaise de Normalisation
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| Status |
Current
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| Supersedes |
| Standards | Relationship |
| EN ISO 27971:2015 | Identical |
| ISO 27971:2015 | Identical |
| 12/30257568 DC : 0 | BS ISO 17715 - FLOUR FROM WHEAT (TRICUM AESTIVUM) - METHOD FOR THE MEASUREMENT OF DAMAGE TO STARCH USING AN AMPEROMETRIC METHOD |
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