BS ISO 17718:2013-全麦面粉和小麦面粉（小麦属）测定作为混合和温升函数的流变行为-国家数字标准馆

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Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase 全麦面粉和小麦面粉（小麦属）测定作为混合和温升函数的流变行为

发布日期： 2013-05-31

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发布单位或类别：英国-英国标准学会

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BS EN ISO 17718-2014

Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
全麦面粉和小麦面粉（小麦属）测定作为混合和温升函数的流变行为

Wholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function of mixing and temperature increase
全麦面粉和小麦面粉（小麦属）；作为混合和温升函数的流变特性测定

DIN EN ISO 17718

Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)
全麦面粉和小麦面粉（小麦属）（Triticum aestivum L.）-作为混合和温度升高函数的流变学行为的测定（ISO 17718-2013）；德文版EN ISO 17718:2014

Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement
小麦粉（小麦粉L.）——淀粉损伤测量的安培法

BS EN ISO 17715-2014

Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement
小麦粉（小麦属）淀粉损伤测量的安培法

DIN EN ISO 17715

Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013)
小麦面粉.淀粉损伤测量用安培法（ISO 17715-2013）；德文版EN ISO 17715:2014

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
谷物和谷物制品.普通小麦（Triticum aestivum L.）.商用或试验面粉在恒定水合条件下面团的气泡图特性的测定和试验碾磨方法

UNE-CEN/TS 15731-2009 EX

Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology
谷物和谷物制品.普通小麦（Triticum aestivum L.）.商业面粉或试验面粉在适当水合作用下面团肺泡特性的测定和试验研磨方法

BS DD CEN/TS 15731-2008

Cereals and cereal products. Common wheat (Triticum aestivum L.). Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology
谷物和谷物制品普通小麦（小麦属）商业面粉或试验面粉在适当水合作用下面团的肺泡特性测定和试验研磨方法

BS 12/30256275 DC

BS ISO 17718. Whole meal and flour from wheat (Triticum aestivum). Determination of rheological behaviour as a function of mixing and temperature increase
BS ISO 17718 小麦全粉和面粉（小麦）测定作为混合和温升函数的流变行为

UNE-EN ISO 27971-2008

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 27971:2008)
谷物和谷物制品.普通小麦（Triticum aestivum L.）.商业或试验面粉在恒定水合作用下面团的肺泡特性的测定和试验研磨方法（ISO 27971-2008）

DIN EN ISO 17715-DRAFT

Draft Document - Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO/DIS 17715:2022); German and English version prEN ISO 17715:2022
文件草案.小麦粉（Triticum aestivum L.）.淀粉损伤测量的安培法（ISO/DIS 17715-2022）；德文和英文版本prEN ISO 17715:2022

DIN CEN/TS 15731

Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology; German version CEN/TS 15731:2008
谷物和谷物制品.普通小麦（Triticum aestivum L.）.在商业或试验面粉的适当水合作用下测定面团的肺泡特性和试验研磨方法；德文版CEN/TS 15731:2008

DIN EN ISO 27971-DRAFT

Draft Document - 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/DIS 27971:2022); German and English version prEN ISO 27971:2022
文件草案——谷物和谷物制品——普通小麦（Triticum aestivum L.）——商业或试验面粉在恒定水合作用下面团的肺泡特性测定和试验研磨方法（ISO/DIS 27971-2022）；德文和英文版本prEN ISO 27971:2022

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