Cereal and cereal product - Wheat whale meal and flour (T. aestivum) - Determination of rheological behavior as a function of the temperature and temperature increase

Le présent document décrit une méthode de caractérisation d'une farine de blé à l'aide de l'appareil MixoLab Chopin.

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Main informations

Collections

National standards and national normative documents

Publication date

October 2010

Number of pages

37 p.

Reference

NF V03-764

ICS Codes

67.060 Cereals, pulses and derived products

Classification index

V03-764

Print number

2 - 01/12/2010

Sumary

Cereal and cereal product - Wheat whale meal and flour (T. aestivum) - Determination of rheological behavior as a function of the temperature and temperature increase

Le présent document décrit une méthode de caractérisation d'une farine de blé à l'aide de l'appareil MixoLab Chopin.

Standard replaced by (1)

NF ISO 17718

July 2013

Standard Cancelled

Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase

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.).

Table of contents

Introduction
4
1 Domaine d'application
4
2 Références normatives
4
3 Termes et définitions
4
4 Principe
5
5 Réactif
5
5.1 Eau distillée
5
6 Matériel
5
6.1 Mixolab Chopin Technologies, avec son logiciel équipé:
5
6.2 Balance analytique, permettant de peser à 0,1 g près
5
6.3 Broyeur de laboratoire, de type à marteaux
5
7 Échantillonnage
6
8 Protocole
6
8.1 Broyage de l'échantillon
6
8.2 Détermination de la teneur en eau de la farine
6
8.3 Préparation de l'appareil
6
8.4 Préparation de l'essai
6
9 Expression des résultats
8
10 Fidélité
8
10.1 Essais inter-laboratoires
8
10.2 Limites de répétabilité (r)
8
10.3 Limites de reproductibilité (R)
8
10.4 Incertitude (Ue)
9
11 Rapport d'essai
9
Annexe A (informative)
10
Annexe B (informative) Données de l'essai inter laboratoires sur farines et blés broyés
11
Annexe C (normative)
35
Bibliographie
37

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