SN 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)
Available format(s)
Hardcopy
Language(s)
English - French
Published date
01-07-2023
Publisher
Important note : Users cannot be edited or removed once added to your Multi user PDF.This document 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 |
INB/NK 172
|
| DocumentType |
Standard
|
| Pages |
0
|
| PublisherName |
Swiss Standards
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| EN ISO 27971:2023 | Identical |
| ISO 27971:2023 | Identical |
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