International Standard
ISO 17718:2013
Wholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function of mixing and temperature increase
Reference number
ISO 17718:2013
Edition 1
2013-05
© ISO 2024
International Standard
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Published (Edition 1, 2013)
This standard was last reviewed and confirmed in 2019. Therefore this version remains current.

ISO 17718:2013

Format
Language
CHF 173
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Abstract

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.).

General information

  • Status
     : Published
    Publication date
     : 2013-05
    Stage
    : International Standard confirmed [90.93]
  • Edition
     : 1
    Number of pages
     : 36
  • Technical Committee :
    ISO/TC 34/SC 4
    ICS :
    67.060 
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