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Rheology of wheat
Rheology of wheat, Total:19 items.
In the international standard classification, Rheology of wheat involves: Cereals, pulses and derived products, Animal feeding stuffs, Food products in general.
PT-IPQ, Rheology of wheat
General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Rheology of wheat
- GB/T 14615-2006 Wheat flour.Physical characteristics of doughs.Determination of rheological properties using an extensograph
- GB/T 14614.4-2005 Determination of rheological properties of dough using alveograph
- GB/T 14614-2006 Wheat flour.Physical characteristics of doughs.Determination of water absorption and rheological properties using a farinograph
RU-GOST R, Rheology of wheat
- GOST R 54498-2011 Whole meal and flour from Triticum Aestivum. Determination of water absorption and rheological properties using a mixolab
International Organization for Standardization (ISO), Rheology of wheat
- ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.).Determination of rheological behaviour as a function of mixing and temperature increase
- ISO 5530-4:1983 Wheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph
- ISO 5530-2:1988 Wheat flour; physical characteristics of doughs part 2: determination of rheological properties using an extensograph
- ISO 5530-2:2020 Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
Association Francaise de Normalisation, Rheology of wheat
- NF V03-764:2013 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
- 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
British Standards Institution (BSI), Rheology of wheat
- BS ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
Danish Standards Foundation, Rheology of wheat
- DS/ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
German Institute for Standardization, Rheology of wheat
- DIN EN ISO 17718:2015-03 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013); German version EN ISO 17718:2014
- DIN EN ISO 5530-2:2020-06 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/DIS 5530-2:2020); German and English version prEN ISO 5530-2:2020 / Note: Date of issue 2020-05-08*Intended as replacement for...
- DIN EN ISO 5530-2:2015-03 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012); German version EN ISO 5530-2:2014 / Note: To be replaced by DIN EN ISO 5530-2 (2020-06).
国家市场监督管理总局、中国国家标准化管理委员会, Rheology of wheat
- GB/T 14614-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Farinograph test
- GB/T 14615-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Extensograph test
AENOR, Rheology of wheat
- UNE-EN ISO 17718:2015 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)