Abstract

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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.


General information 

  • Status
     :  Published
    Publication date
     : 2015-06
  • Edition
     : 2
    Number of pages
     : 65
  • Technical Committee
     : ISO/TC 34/SC 4 Cereals and pulses
  • ICS
     :
    67.060 Cereals, pulses and derived products

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