NF V03-764*NF EN ISO 17718:2015
Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase

Standard No.

NF V03-764*NF EN ISO 17718:2015

Release Date

2015

Published By

Association Francaise de Normalisation

Latest

NF V03-764*NF EN ISO 17718:2015

Replace

NF V03-764:2013

Scope

This International Standard specifies the determination of the rheological behavior of doughs as a function of kneading and increasing temperature. It is applicable to all samples of flours and whole grains resulting from industrial or laboratory grinding (Triticum aestivum L.).

NF V03-764*NF EN ISO 17718:2015 Referenced Document

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

NF V03-764*NF EN ISO 17718:2015 history

• 0000 NF V03-764:2015
• 2013 NF V03-764:2013 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
• 0000 NF V03-764:2010