DIN EN ISO 27971:2015 Edition

$55.25

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

Published By	Publication Date	Number of Pages
DIN	2015-11	72

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

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Description

This document specifies a method of using an alveograph to determine the rheological properties of different types of dough obtained from "soft" to "hard" wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory test milling.

Additional information

Published Code	DIN
Published By	Deutsches Institut für Normung
Publication Date	2015-11
Pages Count	72
Language	Germany
Descriptors	Agricultural products, Analysis, Cereal food products, Cereals, Chemical analysis and testing, Constant, Determination, Determination of content, Flour, Food products, Interpretations, Laboratory sample, Laboratory tests, Laboratory ware, Moisture contents, Pastes (food), Powdered, Sampling methods, Testing, Wheat
File Size	6.8 MB
ICS Codes	67.060 - Cereals, pulses and derived products