NF V03-765

NF V03-765

July 2020
Standard Current

Cereal and cereal product - Common wheat (T.aestivum) flour - Measure of flour water absorption and rheological behaviour of dough during mixing using the Misolab

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

July 2020

Number of pages

21 p.

Reference

NF V03-765

ICS Codes

67.060   Cereals, pulses and derived products

Classification index

V03-765

Print number

1
Sumary
Cereal and cereal product - Common wheat (T.aestivum) flour - Measure of flour water absorption and rheological behaviour of dough during mixing using the Misolab

Le présent document décrit une méthode de caractérisation d'une farine de blé à l'aide de l'appareil " Mixolab Chopin ".
Replaced standards (1)
NF V03-765
September 2009
Standard Cancelled
Cereal and cereal product - Common wheat (T. aestivum) flour - Measure of flour water absorption and rheological behaviour of dough during mixing using the Mixolab

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

Table of contents
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  • 1 Domaine d'application
  • 2 Références normatives
  • 3 Termes et définitions
  • 4 Principe
  • 5 Réactif
  • 6 Appareillage
  • 7 Échantillonnage
  • 8 Mode opératoire
  • 9 Expression des résultats
  • 10 Fidélité
  • 11 Rapport d'essai
  • Annexe A (informative) Description du Mixolab et du protocole " CHOPIN S "
  • Annexe B (informative) Données issues des essais inter laboratoires
  • Bibliographie
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