NF V03-764

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.

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Main informations

Collections

National standards and national normative documents

Publication date

October 2010

Number of pages

37 p.

Reference

NF V03-764

ICS Codes

67.060   Cereals, pulses and derived products

Classification index

V03-764

Print number

2 - 01/12/2010
Sumary
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 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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  • Introduction
    4
  • 1 Domaine d'application
    4
  • 2 Références normatives
    4
  • 3 Termes et définitions
    4
  • 4 Principe
    5
  • 5 Réactif
    5
  • 5.1 Eau distillée
    5
  • 6 Matériel
    5
  • 6.1 Mixolab Chopin Technologies, avec son logiciel équipé:
    5
  • 6.2 Balance analytique, permettant de peser à 0,1 g près
    5
  • 6.3 Broyeur de laboratoire, de type à marteaux
    5
  • 7 Échantillonnage
    6
  • 8 Protocole
    6
  • 8.1 Broyage de l'échantillon
    6
  • 8.2 Détermination de la teneur en eau de la farine
    6
  • 8.3 Préparation de l'appareil
    6
  • 8.4 Préparation de l'essai
    6
  • 9 Expression des résultats
    8
  • 10 Fidélité
    8
  • 10.1 Essais inter-laboratoires
    8
  • 10.2 Limites de répétabilité (r)
    8
  • 10.3 Limites de reproductibilité (R)
    8
  • 10.4 Incertitude (Ue)
    9
  • 11 Rapport d'essai
    9
  • Annexe A (informative)
    10
  • Annexe B (informative) Données de l'essai inter laboratoires sur farines et blés broyés
    11
  • Annexe C (normative)
    35
  • Bibliographie
    37
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