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 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.

OEN:

ISO

Langue:

English

Code(s) de l'ICS:

67.060

Statut:

Annulée

Date de Publication:

2015-05-31

Numéro Standard:

ISO 27971:2015