EN ISO 17718:2014
Current
The latest, up-to-date edition.
Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)
17-12-2014
Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagent
6 Equipment
7 Sampling
8 Procedure
9 Expression of results
10 Precision
11 Test report
Annex A (informative) - Mixolab[R] parameters location
Annex B (informative) - Results of the interlaboratory test
on flour and milled wheat samples
Bibliography
ISO 17718:2013 specifies the determination of rheological behaviour as a function of mixing and temperature increase. It is applicable to all wholemeal and flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.).
| Committee |
CEN/TC 338
|
| DocumentType |
Standard
|
| PublisherName |
Comite Europeen de Normalisation
|
| Status |
Current
|
| Standards | Relationship |
| NBN EN ISO 17718 : 2015 | Identical |
| NEN EN ISO 17718 : 2015 | Identical |
| NF EN ISO 17718 : 2015 | Identical |
| DIN EN ISO 17718:2015-03 | Identical |
| ISO 17718:2013 | Identical |
| NS EN ISO 17718 : 2014 | Identical |
| BS EN ISO 17718:2014 | Identical |
| I.S. EN ISO 17718:2014 | Identical |
| PN EN ISO 17718 : 2015 | Identical |
| UNE-EN ISO 17718:2015 | Identical |
| 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 712:2009 | Cereals and cereal products — Determination of moisture content — Reference method |
| ISO 5725-3:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 3: Intermediate measures of the precision of a standard measurement method |
| ISO 5725-6:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 6: Use in practice of accuracy values |
| NFV 03 765 : 2009 | CEREAL AND CEREAL PRODUCT - COMMON WHEAT (T. AESTIVUM) FLOUR - MEASURE OF FLOUR WATER ABSORPTION AND RHEOLOGICAL BEHAVIOUR OF DOUGH DURING MIXING USING THE MIXOLAB |
| ISO 5725-2:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method |
| ISO 24333:2009 | Cereals and cereal products — Sampling |