Flours of common wheat (Triticum aestivum L.) - French bread (pain courant français) baking test
Edition 2023-07-05

BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs. Part 1. Determination of water absorption and rheological properties using a farinograph
Edition 2020-05-21

BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs. Part 2. Determination of rheological properties using an extensograph
Edition 2020-05-21

BS EN ISO 17715. Flour from wheat (<i>Triticum aestivum</i> L.). Amperometric method for starch damage measurement
Edition 2022-02-15

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Edition 2021-09-30

Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis. Reference method
Edition 2016-03-31

Wheat (<i>Triticum aestivum</i> L.). Specification
Edition 2021-01-07

Wheat flour and durum wheat semolina. Determination of impurities of animal origin
Edition 2020-04-17

Cereals and cereals based products .Wheat flour Straight dough Breadmaking Method.
Edition 2016-09-14

Technical report of the interlaboratory study for the determination of Besatz in common wheat, rye and durum wheat
Edition 2013-02-20