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.
Status: PublishedPublication date: 2015-06
Edition: 2Number of pages: 65
Technical Committee: ISO/TC 34/SC 4 Cereals and pulses
- ICS :
- 67.060 Cereals, pulses and derived products
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|std 1 187|
|std 2 187||Paper|
A standard is reviewed every 5 years
Stage: 90.92 (To be revised)
Revised byUnder development
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