ISO 17718:2013
Wholemeal and flour from wheat (Triticum aestivum L.).Determination of rheological behaviour as a function of mixing and temperature increase

Standard No.

ISO 17718:2013

Release Date

2013

Published By

International Organization for Standardization (ISO)

Latest

ISO 17718:2013

Scope

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.).

ISO 17718:2013 Referenced Document

• ISO 712 Cereals and cereal products - Determination of moisture content - Reference method

ISO 17718:2013 history

• 2013 ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.).Determination of rheological behaviour as a function of mixing and temperature increase