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ISO/PWI 17718

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

General information

00.98   Proposal for new project abandoned   Aug 18, 2026

ISO

ISO/TC 34/SC 4 Cereals and pulses

International Standard

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

PREVIOUSLY

PUBLISHED
ISO 17718:2013

NOW

ABANDON
ISO/PWI 17718
00.98 Proposal for new project abandoned
Aug 18, 2026




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