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eLibrary > BS EN ISO 17718:2014 Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase >

BS EN ISO 17718:2014 Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase, 2015

Section sec_1
Section sec_2
Section sec_3
Section sec_3.1
Section sec_3.2
Section sec_3.3
Section sec_4
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
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
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
Section sec_8.5.4.2
Section sec_9
Section sec_10
Section sec_10.1
Section sec_10.2
Section sec_10.3
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
Annex sec_A
Table tab_c
Figure fig_A.1
Table tab_d
Figure fig_A.2
Table tab_e
Figure fig_A.3
Annex sec_B
Table tab_B.1
Table tab_f
Figure fig_B.1
Table tab_B.2
Table tab_g
Figure fig_B.2
Table tab_B.3
Table tab_h
Figure fig_B.3
Table tab_B.4
Table tab_i
Figure fig_B.4
Table tab_B.5
Table tab_j
Figure fig_B.5
Table tab_B.6
Table tab_k
Figure fig_B.6
Table tab_B.7
Table tab_l
Figure fig_B.7
Table tab_B.8
Table tab_m
Figure fig_B.8
Table tab_B.9
Table tab_n
Figure fig_B.9
Table tab_B.10
Table tab_o
Figure fig_B.10
Table tab_B.11
Table tab_p
Figure fig_B.11
Table tab_B.12
Table tab_q
Figure fig_B.12
Reference ref_1
Reference ref_2
Reference ref_3
Reference ref_4
Reference ref_5
Reference ref_6
Reference ref_7
Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagent
6 Equipment
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
9 Expression of results
10 Precision
10.1 Interlaboratory tests
10.2 Repeatability limits, r
10.3 Reproducibility limits, R
10.4 Critical difference, dC
10.5 Uncertainty, u
11 Test report
Annex A (informative) Mixolab®1) parameters location
Annex B (informative) Results of the interlaboratory test on flour and milled wheat samples
Bibliography [Go to Page]

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BS EN ISO 17718:2014 Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase, 2015

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please select your company type below: