DIN EN ISO 27971:2008-10
Superseded Standard
Historical

DIN EN ISO 27971:2008-10

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 27971:2008); German version EN ISO 27971:2008
Most recent standard

Summary

This document specifies a method of using an alveograph to determine the rheological properties of different types of dough obtained from 'soft' to 'hard' wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory test milling.

Notes

À remplacer par DIN EN ISO 27971 (2014-02).

Technical characteristics

Publisher Deutsche Institut für Normung e.V. (DIN)
Publication Date 10/01/2008
Cancellation Date 11/01/2015
Page Count 60
EAN ---
ISBN ---
Weight (in grams) ---
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Previous versions

DIN EN ISO 27971:2023-12

DIN EN ISO 27971:2023-12

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); German version EN ISO 27971:2023
01/12/2023
Active
Most Recent
DIN EN ISO 27971:2022-03

DIN EN ISO 27971:2022-03

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/DIS 27971:2022); German and English version prEN ISO 27971:2022
01/03/2022
Superseded
Historical
DIN EN ISO 27971:2015-11

DIN EN ISO 27971:2015-11

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); German version EN ISO 27971:2015
01/11/2015
Superseded
Historical
DIN EN ISO 27971:2014-02

DIN EN ISO 27971:2014-02

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/DIS 27971:2013); German version prEN ISO 27971:2013
01/02/2014
Superseded
Historical
DIN EN ISO 27971:2008-10

DIN EN ISO 27971:2008-10

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 27971:2008); German version EN ISO 27971:2008
01/10/2008
Superseded
Historical
DIN EN ISO 27971:2006-10

DIN EN ISO 27971:2006-10

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/DIS 27971:2006); German version prEN ISO 27971:2006
01/10/2006
Superseded
Historical
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