Reference number
ISO 27971:2015
© ISO 2024
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
Edition 2
2015-06
Withdrawn
Withdrawn (Edition 2, 2015)

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.

General information

  • Status
     : Withdrawn
    Publication date
     : 2015-06
    Stage
    : Withdrawal of International Standard [95.99]
  • Edition
     : 2
    Number of pages
     : 65
  • Technical Committee :
    ISO/TC 34/SC 4
    ICS :
    67.060 
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