SN EN ISO 27971:2023
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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
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.
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