DIN EN ISO 17718:2015 Edition

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

Published By	Publication Date	Number of Pages
DIN	2015-03	42

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Categories: 67.060 - Cereals, pulses and derived products, DIN

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Description

This International Standard 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.)

Additional information

Published Code	DIN
Published By	Deutsches Institut für Normung
Publication Date	2015-03
Pages Count	42
Language	Germany
Descriptors	Agricultural products, Analysis, Cereal food products, Cereals, Changes of temperature, Consistency, Definitions, Determination, Determination procedures, Dough, Flour, Food products, Interpretations, Mixing, Pastes (food), Powdered, Rheological properties, Temperature, Temperature rise, Testing, Water absorption, Wheat, Wheat flour, Rheology
File Size	4.0 MB
ICS Codes	67.060 - Cereals, pulses and derived products

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DIN EN ISO 17718:2015 Edition

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