12/30256275 DC : 0

Superseded

BS ISO 17718 - WHOLE MEAL AND FLOUR FROM WHEAT (TRITICUM AESTIVUM) - DETERMINATION OF RHEOLOGICAL BEHAVIOUR AS A FUNCTION OF MIXING AND TEMPERATURE INCREASE

Available format(s)

Hardcopy , PDF

Superseded date

31-01-2015

Language(s)

English

Publisher

British Standards Institution

Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagent
6 Equipment
7 Sampling
8 Protocol
9 Expression of results
10 Precision
11 Test report
Annex A (informative)
Annex B (informative) - Results of the interlaboratory
test on flour and milled wheat samples
Bibliography

BS ISO 17718

Committee	AW/4
DocumentType	Draft
Pages	42
PublisherName	British Standards Institution
Status	Superseded
SupersededBy	BS EN ISO 17718:2014

ISO 712:2009	Cereals and cereal products — Determination of moisture content — Reference method
ISO 5725-3:1994	Accuracy (trueness and precision) of measurement methods and results — Part 3: Intermediate measures of the precision of a standard measurement method
ISO 5725-6:1994	Accuracy (trueness and precision) of measurement methods and results — Part 6: Use in practice of accuracy values
NFV 03 765 : 2009	CEREAL AND CEREAL PRODUCT - COMMON WHEAT (T. AESTIVUM) FLOUR - MEASURE OF FLOUR WATER ABSORPTION AND RHEOLOGICAL BEHAVIOUR OF DOUGH DURING MIXING USING THE MIXOLAB
ISO 5725-2:1994	Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 24333:2009	Cereals and cereal products — Sampling