NFV 03 765 : 2009
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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CEREAL AND CEREAL PRODUCT - COMMON WHEAT (T. AESTIVUM) FLOUR - MEASURE OF FLOUR WATER ABSORPTION AND RHEOLOGICAL BEHAVIOUR OF DOUGH DURING MIXING USING THE MIXOLAB
07-07-2020
12-01-2013
Introduction
1 Domaine d'application
2 Références normatives
3 Termes et définitions
4 Principe
5 Réactif
5.1 Eau distillée
6 Appareillage
7 Échantillonnage
8 Mode opératoire
8.1 Détermination de la teneur en eau de la farine
8.2 Préparation de l'appareil
8.3 Préparation de l'essai
9 Expression des résultats
9.1 Généralités
9.2 Absorption d'eau
9.3 Temps de développement
9.4 Stabilité
9.5 Affaiblissement
10 Fidélité
10.1 Essai inter laboratoire
10.2 Limite de répétabilité
10.3 Limites de reproductibilité
10.4 Incertitude
11 Rapport d'essai
Annexe A (informative) Description du Mixolab et du
protocole "CHOPIN S"
Annexe B (informative) Données issues de l'essai inter
laboratoire
Bibliographie
Cette méthode est applicable pour les farines de blé tendre (T. aestivum) obtenues en mouture industrielle ou par mouture d'essai en laboratoire.
| DevelopmentNote |
Indice de classement: V03-765. PR NFV 03 765 September 2008. (09/2008)
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| DocumentType |
Standard
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| PublisherName |
Association Francaise de Normalisation
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| Status |
Superseded
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| SupersededBy |
| 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) |
| 12/30256275 DC : 0 | BS ISO 17718 - WHOLE MEAL AND FLOUR FROM WHEAT (TRITICUM AESTIVUM) - DETERMINATION OF RHEOLOGICAL BEHAVIOUR AS A FUNCTION OF MIXING AND TEMPERATURE INCREASE |
| BS ISO 17718 : 2013 | WHOLEMEAL AND FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - DETERMINATION OF RHEOLOGICAL BEHAVIOUR AS A FUNCTION OF MIXING AND TEMPERATURE INCREASE |
| ISO 17718:2013 | Wholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function of mixing and temperature increase |
| 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) |
| 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 |
| NFV 03 764 : 2010 | CEREAL AND CEREAL PRODUCT - WHEAT WHALE MEAL AND FLOUR (T. AESTIVUM) - DETERMINATION OF RHEOLOGICAL BEHAVIOR AS A FUNCTION OF THE TEMPERATURE 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) |
| NFV 03 707 : 2000 | CEREALS AND CEREAL PRODUCTS - DETERMINATION OF MOISTURE CONTENT - ROUTINE REFERENCE METHOD |
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