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BS EN ISO 17718:2014:2015 Edition

BS EN ISO 17718:2014:2015 Edition

$189.07

Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase

Published By Publication Date Number of Pages
BSI 2015 46
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This International Standard specifies the determination of rheological behaviour as a function of mixing and temperature increase. It is applicable to all wholemeal and flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.).

NOTE Wheat can be milled in the laboratory according to the methods described in ISO 27971[5] or in BIPEA guidance document BY.102.D.9302.[7]

PDF Catalog

PDF Pages PDF Title
7 Section sec_1
Section sec_2
Section sec_3
Section sec_3.1
Section sec_3.2
Section sec_3.3
Section sec_4
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
8 Section sec_5
Section sec_6
Section sec_6.1
Section sec_6.1.1
Section sec_6.1.2
Section sec_6.1.3
Section sec_6.1.4
Section sec_6.1.5
Section sec_6.1.6
Section sec_6.2
Section sec_6.3
Table tab_1
5 Reagent
6 Equipment
9 Section sec_7
Section sec_8
Section sec_8.1
Section sec_8.2
Section sec_8.3
Section sec_8.4
Section sec_8.5
Section sec_8.5.1
Section sec_8.5.2
Section sec_8.5.2.1
Section sec_8.5.2.2
Section sec_8.5.2.3
7 Sampling
8 Procedure
8.1 General
8.2 Sample milling
8.3 Determination of flour moisture content
8.4 Preparation of the device
8.5 Preparation of the test
10 Section sec_8.5.2.4
Section sec_8.5.2.5
Section sec_8.5.2.6
Section sec_8.5.2.7
Section sec_8.5.2.8
Section sec_8.5.2.9
Section sec_8.5.3
Section sec_8.5.3.1
Section sec_8.5.3.2
Section sec_8.5.3.3
Section sec_8.5.3.4
Section sec_8.5.3.5
Section sec_8.5.3.6
Section sec_8.5.3.7
Section sec_8.5.3.8
Section sec_8.5.4
Section sec_8.5.4.1
11 Section sec_8.5.4.2
Section sec_9
Section sec_10
Section sec_10.1
Section sec_10.2
9 Expression of results
10 Precision
10.1 Interlaboratory tests
10.2 Repeatability limits, r
12 Section sec_10.3
10.3 Reproducibility limits, R
13 Section sec_10.4
Section sec_10.4.1
Section sec_10.4.2
Section sec_10.4.3
Section sec_10.5
Section sec_11
10.4 Critical difference, dC
10.5 Uncertainty, u
11 Test report
15 Annex sec_A
Table tab_c
Figure fig_A.1
AnnexĀ A
(informative)

MixolabĀ®1) parameters location

16 Table tab_d
Figure fig_A.2
17 Table tab_e
Figure fig_A.3
18 Annex sec_B
Table tab_B.1
AnnexĀ B
(informative)

Results of the interlaboratory test on flour and milled wheat samples

19 Table tab_f
Figure fig_B.1
20 Table tab_B.2
21 Table tab_g
Figure fig_B.2
22 Table tab_B.3
23 Table tab_h
Figure fig_B.3
24 Table tab_B.4
25 Table tab_i
Figure fig_B.4
26 Table tab_B.5
27 Table tab_j
Figure fig_B.5
28 Table tab_B.6
29 Table tab_k
Figure fig_B.6
30 Table tab_B.7
31 Table tab_l
Figure fig_B.7
32 Table tab_B.8
33 Table tab_m
Figure fig_B.8
34 Table tab_B.9
35 Table tab_n
Figure fig_B.9
36 Table tab_B.10
37 Table tab_o
Figure fig_B.10
38 Table tab_B.11
39 Table tab_p
Figure fig_B.11
40 Table tab_B.12
41 Table tab_q
Figure fig_B.12
42 Reference ref_1
Reference ref_2
Reference ref_3
Reference ref_4
Reference ref_5
Reference ref_6
Reference ref_7
Bibliography

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BS EN ISO 17718:2014
$189.07