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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 methodologyMore info
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.
| Author | ISO/TC 34/SC 4 Cereals and pulses |
|---|---|
| Editor | ISO |
| Document type | Standard |
| Format | Paper |
| Edition | 2 |
| ICS | 67.060 : Cereals, pulses and derived products |
| Number of pages | 65 |
| Replace | ISO 27971:2008 |
| Weight(kg.) | 0.2105 |
| Year | 2015 |
| Country | Switzerland |