NEN NPR CEN/TS 15731 : 2008
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CEREALS AND CEREAL PRODUCTS - COMMON WHEAT (TRITICUM AESTIVUM L.) - DETERMINATION OF ALVEOGRAPHIC PROPERTIES OF DOUGH AT ADAPTED HYDRATION FROM COMMERCIAL OR TEST FLOURS AND TEST MILLING METHODOLOGY
Published date
12-01-2013
Publisher
Defines a method that uses an alveograph to determine the rheological properties of different types of dough at adapted hydration obtained from 'soft' to 'hard' wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory test milling.
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