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ISO 17718:2013

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

May 6, 2013

General information

90.93     Jun 18, 2025

ISO

ISO/TC 34/SC 4

International Standard

67.060  

English   French  

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Published

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Scope

ISO 17718:2013 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.).

Life cycle

NOW

PUBLISHED
ISO 17718:2013
90.93 Standard confirmed
Jun 18, 2025

REVISED BY

ABANDON
ISO/PWI 17718

PROJECT
ISO/PWI 17718

National adoptions

SRPS EN ISO 17718:2015  
ISS

Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)

60.60   Standard published

E034-4 more