ISO-17718 › Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase

ISO-17718 - 1ST EDITION - CURRENT


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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.).

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67.060 (Cereals, pulses and derived products Including grains, corn, flours, baked products, etc.)

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Document Number

ISO 17718:2013

Revision Level

1ST EDITION

Status

Current

Publication Date

May 1, 2013

Committee Number

ISO/TC 34/SC 4