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EN ISO 27971:2015

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) EN ISO 27971:2015

Publication date:   Aug 17, 2015

General information

99.60 Withdrawal effective   Jun 28, 2023

CEN

CEN/TC 338 Cereal and cereal products

European Norm

67.060   Cereals, pulses and derived products

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Scope

ISO 27971:2015 specifies a method of determining, using an alveograph, the rheological properties of different types of dough obtained from common wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory milling.

Life cycle

PREVIOUSLY

WITHDRAWN
EN ISO 27971:2008

NOW

WITHDRAWN
EN ISO 27971:2015
99.60 Withdrawal effective
Jun 28, 2023

REVISED BY

PUBLISHED
EN ISO 27971:2023