Customer Support: 131 242

  • There are no items in your cart
We noticed you’re not on the correct regional site. Switch to our AMERICAS site for the best experience.
Dismiss alert

ISO 27971:2015

Superseded
Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

View Superseded by
superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

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
Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Superseded date

14-06-2023

Language(s)

French, English

Published date

01-06-2015

ISO 27971:2015 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
ISO/TC 34/SC 4
DevelopmentNote
Supersedes ISO 5530-4. (06/2008) Supersedes ISO/DIS 27971. (06/2015)
DocumentType
Standard
Pages
64
PublisherName
International Organization for Standardization
Status
Superseded
SupersededBy
Supersedes

BS EN ISO 17715:2014 Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement
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)
DIN EN ISO 17715 E : 2015 FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - AMPEROMETRIC METHOD FOR STARCH DAMAGE MEASUREMENT (ISO 17715:2013)
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
BS ISO 17715 : 2013 FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - AMPEROMETRIC METHOD FOR STARCH DAMAGE MEASUREMENT
ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.) Determination of rheological behaviour as a function of mixing and temperature increase
UNE-EN ISO 17715:2015 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013)
ISO 17715:2013 Flour from wheat (Triticum aestivum L.) Amperometric method for starch damage measurement
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)
EN ISO 17715:2014 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013)
DIN EN ISO 17715:2015-03 FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - AMPEROMETRIC METHOD FOR STARCH DAMAGE MEASUREMENT (ISO 17715:2013)
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
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)
I.S. EN ISO 17715:2014 FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - AMPEROMETRIC METHOD FOR STARCH DAMAGE MEASUREMENT (ISO 17715:2013)

ISO 2171:2007 Cereals, pulses and by-products — Determination of ash yield by incineration
ISO 80000-9:2009 Quantities and units Part 9: Physical chemistry and molecular physics
ISO 660:2009 Animal and vegetable fats and oils Determination of acid value and acidity
ISO 385:2005 Laboratory glassware Burettes
ISO 1042:1998 Laboratory glassware One-mark volumetric flasks
ISO 7700-1:2008 Food products — Checking the performance of moisture meters in use — Part 1: Moisture meters for cereals
ISO 835:2007 Laboratory glassware — Graduated pipettes
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
ISO 12099:2017 Animal feeding stuffs, cereals and milled cereal products — Guidelines for the application of near infrared spectrometry
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
ISO/IEC Guide 98-3:2008 Uncertainty of measurement — Part 3: Guide to the expression of uncertainty in measurement (GUM:1995)

View more information
$118.72
Including GST where applicable

Access your standards online with a subscription

Features

  • Simple online access to standards, technical information and regulations.

  • Critical updates of standards and customisable alerts and notifications.

  • Multi-user online standards collection: secure, flexible and cost effective.

Need help?
Call us on 131 242, then click here to start a Screen Sharing session
so we can help right away! Learn more