Name: EN ISO 17718:2014
Brand: CEN

Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)

Published date

17-12-2014

Publisher

Comite Europeen de Normalisation

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] parameters location
Annex B (informative) - Results of the interlaboratory test
on flour and milled wheat samples
Bibliography

ISO 17718:2013 specifies the determination of rheological behaviour as a function of mixing and temperature increase. It is applicable to all wholemeal and flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.).

Committee	CEN/TC 338
DocumentType	Standard
PublisherName	Comite Europeen de Normalisation
Status	Current

Standards	Relationship
NBN EN ISO 17718 : 2015	Identical
SN EN ISO 17718 : 2015	Identical
NEN EN ISO 17718 : 2015	Identical
DIN EN ISO 17718 E : 2015	Identical
NF EN ISO 17718 : 2015	Identical
DIN EN ISO 17718:2015-03	Identical
ISO 17718:2013	Identical
NS EN ISO 17718 : 2014	Identical
UNI EN ISO 17718 : 2015	Identical
BS EN ISO 17718:2014	Identical
UNE-EN ISO 17718:2015	Identical
I.S. EN ISO 17718:2014	Identical
PN EN ISO 17718 : 2015	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