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immediate downloadReleased: 2015-01-31
BS EN ISO 17718:2014
Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
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| Standard number: | BS EN ISO 17718:2014 |
| Pages: | 46 |
| Released: | 2015-01-31 |
| ISBN: | 978 0 580 86712 5 |
| Status: | Standard |
DESCRIPTION
BS EN ISO 17718:2014
This standard BS EN ISO 17718:2014 Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase is classified in these ICS categories:
- 67.060 Cereals, pulses and derived products
This International Standard specifies the determination of rheological behaviour as a function of mixing and temperature increase. It is applicable to all wholemeal and flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.).
NOTE Wheat can be milled in the laboratory according to the methods described in ISO 27971[5] or in BIPEA guidance document BY.102.D.9302.[7]