ISO 27971:2015

Cereals and cereal products — Common wheat (Triticum aestivum L.) — Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology

ISO 27971:2015 specifies a method of determining, using an alveograph, the rheological properties of different types of dough obtained from common wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory milling.

SDO:

ISO

Language:

English

ICS Codes:

67.060

Status:

Withdrawn

Publish date:

2015-05-31

Standard Number:

ISO 27971:2015