cen:proj:62830

Cereals and cereal products Common wheat (Triticum aestivum L.) Determination of alveograph properties of dough at adapted hydration Part 1- For industrial flours cen:proj:62830

General information

Current stage: 00.98 Proposal for new project abandoned Apr 23, 2019

Originator: CEN

Owner: CEN/TC 338 Cereal and cereal products

Type: European Norm

Scope

This document specifies a method that uses an alveograph to determine the rheological properties of different types of dough at adapted hydration obtained from “soft” to “hard” wheat flour (Triticum aestivum L.) produced by industrial milling

Life cycle

NOW

ABANDON
cen:proj:62830
00.98 Proposal for new project abandoned
Apr 23, 2019