Superseded
Standard
Historical
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
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.
Notes
95.99 : Annulation de la Norme internationale
Technical characteristics
| Publisher | International Organization for Standardization (ISO) |
| Publication Date | 06/01/2015 |
| Edition | 2 |
| Page Count | 65 |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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