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SRPS EN ISO 27971:2016

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 (ISO 27971:2015)

Dec 23, 2016
95.99   Withdrawal of Standard   Jul 31, 2023

General information

95.99     Jul 31, 2023

ISS

E034-4

European Norm

67.060  

English  

Plan 2016

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Withdrawn

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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

WITHDRAWN
SRPS EN ISO 27971:2009

NOW

WITHDRAWN
SRPS EN ISO 27971:2016
95.99 Withdrawal of Standard
Jul 31, 2023

REVISED BY

PUBLISHED
SRPS EN ISO 27971:2023

Related project

Adopted from EN ISO 27971:2015

Adopted from ISO 27971:2015