ISO 27971:2015Withdrawn

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

Céréales et produits céréaliers — Blé tendre (Triticum aestivum L.) — Détermination des propriétés alvéographiques d'une pâte à hydratation constante de farine industrielle ou d'essai et méthodologie pour la mouture d'essai

This edition has been replaced by ISO 27971:2023.

Abstract / scope

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.

Life cycle

Replaces

ISO 27971:2008WithdrawnCereals 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 methodologyInternational Standard · Published 14 May 2008 · ISO/TC 34/SC 4

Replaced by

ISO 27971:2023PublishedCereals 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 methodologyInternational Standard · Published 14 Jun 2023 · ISO/TC 34/SC 4