Superseded
Standard
Historical
BS 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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Summary
Cereal flour;Cereal food products;Grinding (size reduction);Test equipment;Physical property measurement;Food testing;Dough;Specimen preparation;Flour;Cereal products;Moisture;Wheat;Rheological properties
Technical characteristics
| Publisher | British Standards Institution (BSI) |
| Publication Date | 06/30/2015 |
| Cancellation Date | 07/12/2023 |
| Page Count | 76 |
| Themes | Rheological properties |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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