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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

Standard Details

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.

General Information

Status : WITHDRAWN
Standard Type: Main
Document No: ISO 27971:2015
Document Year: 2015
Pages: 65
Edition: 2
  • ICS:
  • 67.060 Cereals, pulses and derived products

Life Cycle

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WITHDRAWN
ISO 27971:2015
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