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

Published date

12-01-2013

Publisher

Describes 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.

DevelopmentNote	Indice de classement: V03-170. PR NF EN ISO 27971 November 2006. (11/2006) Supersedes NFV 03 170. (09/2008) PR NF EN ISO 27971 March 2014. (04/2014)
DocumentType	Standard
PublisherName	Association Francaise de Normalisation
Status	Current
Supersedes	NFV 03 170 : 2006 XP

Standards	Relationship
EN ISO 27971:2015	Identical
ISO 27971:2015	Identical

12/30257568 DC : 0

BS ISO 17715 - FLOUR FROM WHEAT (TRICUM AESTIVUM) - METHOD FOR THE MEASUREMENT OF DAMAGE TO STARCH USING AN AMPEROMETRIC METHOD

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NF EN 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

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