This standard has been revised by ISO 27971:2023
Abstract
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.
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Status: WithdrawnPublication date: 2015-06
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Edition: 2Number of pages: 65
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- ICS :
- 67.060 Cereals, pulses and derived products
Life cycle
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Previously
WithdrawnISO 27971:2008
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Now
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Revised by
PublishedISO 27971:2023
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