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ISO/AWI 25273
Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology
ISO 17715
Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
ISO 5530-2
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
FprEN ISO 17715
Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO/FDIS 17715:2022)
FprEN ISO 5530-1
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021)
FprEN ISO 5530-2
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/FDIS 5530-2:2021)
ISO 5530-1
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
DIN EN ISO 17715
Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO/FDIS 17715:2022); German version FprEN ISO 17715:2022
DIN EN 00338091
Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology
prEN 15731 rev
Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology
