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 27971:2015)

Available format(s)

Hardcopy

Language(s)

English

Published date

14-06-2015

Publisher

Standardiserings-Kommissionen I Sverige

This International Standard 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
DocumentType	Standard
Pages	0
PublisherName	Standardiserings-Kommissionen I Sverige
Status	Current

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

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SS-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 (ISO 27971:2015)

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