Status : Withdrawn

This standard has been revised by ISO 27971:2023

Abstract

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.

General information

  • Status
     : Withdrawn
    Publication date
     : 2015-06
    Stage
    : Withdrawal of International Standard [95.99]
  • Edition
     : 2
    Number of pages
     : 65
  • Technical Committee :
    ISO/TC 34/SC 4
    ICS :
    67.060 
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