Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)— 42 стр.
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); German version EN ISO 27971:2015— 79 стр.
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013); German version EN ISO 5530-1:2014— 34 стр.
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012); German version EN ISO 5530-2:2014— 21 стр.
Cereals and cereal products - Determination of Besatz in wheat (Triticum aestivum L.), durum wheat (Triticum durum Desf.), rye (Secale cereale L.) and feed barley (Hordeum vulgare L.)
Cereals and cereal products - Durum wheat (T. durum Desf.) - Determination of percentage of mitadine grains and calculation of percentage of vitreous grains
Cereals and cereal products - Durum wheat (T. durum Desf.) - Determination of percentage of mitadine grains and calculation of percentage of vitreous grains
