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DS/EN ISO 27971:2023

Current

Current

The latest, up-to-date edition.

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 27971:2023)

Published date

07-05-2023

This document specifies a method of determining, using an Alveograph, the rheological properties of different types of dough obtained from common wheat flour (Triticum aestivumL.) produced by industrial milling or laboratory milling.

Committee
DS/V-001
DocumentType
Standard
PublisherName
Danish Standards
Status
Current
Supersedes

Standards Relationship
EN ISO 27971:2023 Identical
ISO 27971:2023 Identical

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