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

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.).

View the extract

Main informations

Collections

National standards and national normative documents

Publication date

July 2013

Number of pages

44 p.

Reference

NF ISO 17718

ICS Codes

67.060 Cereals, pulses and derived products

Classification index

V03-764

Print number

1 - 24/06/2013

International kinship

ISO 17718:2013

Sumary

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

Replaced standards (1)

NF V03-764

October 2010

Standard Cancelled

Cereal and cereal product - Wheat whale meal and flour (T. aestivum) - Determination of rheological behavior as a function of the temperature and temperature increase

Le présent document décrit une méthode de caractérisation d'une farine de blé à l'aide de l'appareil MixoLab Chopin.

Standard replaced by (1)

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

<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

View the extract

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
8.1 Généralités
3
8.2 Broyage de l'échantillon
3
8.3 Détermination de la teneur en eau de la farine
3
8.4 Préparation de l'appareil
3
8.5 Préparation de l'essai
3
9 Expression des résultats
5
10 Fidélité
5
10.1 Essais interlaboratoires
5
10.2 Limites de répétabilité, r
6
10.3 Limites de reproductibilité, R
6
10.4 Différence critique, dC
7
10.5 Incertitude, u
8
11 Rapport d'essai
8
Annexe A (informative) Localisation des paramètres Mixolab)
9
Annexe B (informative) Résultats de l'essai interlaboratoires sur des échantillons de farines et de blé broyés
12
Bibliographie
36

ZOOM ON ... the Requirements department

To comply with a standard, you need to quickly understand its issues in order to determine its impact on your activity.

The Requirements department helps you quickly locate within the normative text:
- mandatory clauses to satisfy,
- non-essential but useful clauses to know, such as permissions and recommendations.

The identification of these types of clauses is based on the document “ISO / IEC Directives, Part 2 - Principles and rules of structure and drafting of ISO documents ”as well as on a constantly enriched list of verbal forms.

With Requirements, quickly access the main part of the normative text!

With Requirements, quickly access the main part of the normative text!

Need to identify, monitor and decipher standards?

COBAZ is the simple and effective solution to meet the normative needs related to your activity, in France and abroad.

Available by subscription, CObaz is THE modular solution to compose according to your needs today and tomorrow. Quickly discover CObaz!

Request your free, no-obligation live demo

I discover COBAZ