ISO 27971:2015 PDF
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
Название (английский):
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
- Статус документа:
- Отменён
- Формат:
- Электронный (PDF)
- Количество страниц:
- 65
- Дата публикации:
- 1 июня 2015 г.
- Издание:
- ISO IS 27971 edition 2 version 1
- ICS:
- 67.060
Описание (английский):
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.
Технические детали
- Технический комитет
- ISO/TC 34/SC 4 - Cereals and pulses
- SKU
- ISO 27971:2015