ISO 27971:2015

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

Publication date: Jun 1, 2015

General information

Current stage: 90.92 Effective date: Jan 27, 2021

Originator: ISO

Owner: ISO/TC 34/SC 4

Type: International Standard

ICS: 67.060

Languages: English French

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Status: Published

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Scope

ISO 27971:2015 specifies a method of determining, using an alveograph, the rheological properties of different types of dough obtained from common wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory milling.

Life cycle

PREVIOUSLY

Revises
ISO 27971:2008

NOW

PUBLISHED
ISO 27971:2015
90.92 Standard to be revised
Jan 27, 2021

REVISED BY

IN_DEVELOPMENT
ISO/FDIS 27971

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