NF EN ISO 17718

NF EN ISO 17718

February 2015
Standard Current

Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase

ISO 17718:2013 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.).

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Main informations

Collections

National standards and national normative documents

Publication date

February 2015

Number of pages

46 p.

Reference

NF EN ISO 17718

ICS Codes

67.060   Cereals, pulses and derived products

Classification index

V03-764

Print number

1

International kinship

ISO 17718:2013

European kinship

EN ISO 17718:2014
Sumary
Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase

ISO 17718:2013 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.).

Replaced standards (1)
NF ISO 17718
July 2013
Standard Cancelled
Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase

<p>ISO 17718:2013 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 (<i>Triticum aestivum</i> L.).</p>

Table of contents
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  • Avant-propos
    iv
  • Introduction
    v
  • 1 Domaine d'application
    1
  • 2 Références normatives
    1
  • 3 Termes et définitions
    1
  • 4 Principe
    1
  • 5 Réactifs
    2
  • 6 Matériel
    2
  • 7 Échantillonnage
    3
  • 8 Mode opératoire
    3
  • 9 Expression des résultats
    5
  • 10 Fidélité
    5
  • 11 Rapport d'essai
    8
  • Annexe A (informative) Localisation des paramètres Mixolab®1)
    9
  • Annexe B (informative) Résultats de l'essai interlaboratoires sur des échantillons de farines et de blé broyés
    12
  • Bibliographie
    36
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