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ISO 17718
M00000810
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ISO 17718 1st Edition, May 1, 2013 Whole meal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
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Description / Abstract:
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 When can be milled in the laboratory according to the
methods described in ISO 27971 or in BIPEA guidance document
BY.102.D.9302.