ISO/PWI 17718Deleted (project abandoned)

Wholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function of mixing and temperature increase

Farine et mouture complète de blé tendre (Triticum aestivum L.) — Détermination du comportement rhéologique des pâtes en fonction du pétrissage et de l'augmentation de la température

Abstract / scope

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.).

Life cycle

Replaces

ISO 17718:2013PublishedWholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function of mixing and temperature increaseInternational Standard · Published 6 May 2013 · ISO/TC 34/SC 4