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ISO 17718:2013

Wholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function of mixing and temperature increase ISO 17718:2013

Publication date:   May 6, 2013

General information

90.20 Standard under periodical review   Oct 15, 2024

ISO

ISO/TC 34/SC 4 Cereals and pulses

International Standard

67.060   Cereals, pulses and derived products

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Scope

ISO 17718:2013 specifies the determination of rheological behaviour as a function of mixing and temperature increase. It is applicable to all wholemeal and flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.).

Life cycle

NOW

PUBLISHED
ISO 17718:2013
90.20 Standard under periodical review
Oct 15, 2024

REVISED BY

ABANDON
ISO/PWI 17718