BS ISO 17718 : 2013

Superseded

View Superseded by

WHOLEMEAL AND FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - 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Superseded date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

Published date

01-01-2013

Publisher

British Standards Institution

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

Describes the determination of rheological behaviour as a function of mixing and temperature increase.

Committee	AW/4
DevelopmentNote	Renumbered & superseded by BS EN ISO 17718. (01/2015)
DocumentType	Standard
Pages	48
PublisherName	British Standards Institution
Status	Superseded
SupersededBy	BS EN ISO 17718:2014

Standards	Relationship
ISO 17718:2013	Identical

ISO 27971:2015	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 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

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BS ISO 17718 : 2013

WHOLEMEAL AND FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - DETERMINATION OF RHEOLOGICAL BEHAVIOUR AS A FUNCTION OF MIXING AND TEMPERATURE INCREASE

Table of Contents

Abstract

General Product Information

International Equivalents

Standards Referencing This Book

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