NFV 03 765 : 2009

Superseded

Superseded A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.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

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Superseded date: 07-07-2020

Language(s):

Published date: 12-01-2013

Publisher: Association Francaise de Normalisation

Table of Contents - (Show below) - (Hide below)

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

Abstract - (Show below) - (Hide below)

Cette méthode est applicable pour les farines de blé tendre (T. aestivum) obtenues en mouture industrielle ou par mouture d'essai en laboratoire.

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Development Note	Indice de classement: V03-765. PR NFV 03 765 September 2008. (09/2008)
Document Type	Standard
ISBN
Pages
Published
Publisher	Association Francaise de Normalisation
Status	Superseded
Superseded By	NF V03-765:2020

Standards Referenced By This Book - (Show below) - (Hide below)

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
DIN EN ISO 17718 E : 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
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)

Standards Referencing This Book - (Show below) - (Hide below)

NFV 03 707 : 2000	CEREALS AND CEREAL PRODUCTS - DETERMINATION OF MOISTURE CONTENT - ROUTINE REFERENCE METHOD

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