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ISO/DIS 27971 : 60.00 (2015)被替代

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

出版：International Organization for Standardization

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基本信息
標(biāo)準(zhǔn)編號(hào)： ISO/DIS 27971 : 60.00 (2015)
標(biāo)準(zhǔn)類(lèi)別：Standard
出版單位：International Organization for Standardization
標(biāo)準(zhǔn)頁(yè)數(shù)：0
標(biāo)準(zhǔn)簡(jiǎn)介

Describes a method of determining, using an alveograph, the rheological properties of different types of dough obtained from 'soft' to 'hard' wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory milling.

替代本標(biāo)準(zhǔn)的新標(biāo)準(zhǔn)

ISO 27971 : 2015

等同采用的國(guó)際標(biāo)準(zhǔn)

14/30288436 DC : 0 - Identical

06/30155725 DC : DRAFT SEP 2006 - Identical

14/30288436 DC : 0 - Identical