EN ISO 17718:2014

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

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.).

Weizenvollkorn- und Weizenmehl (Triticum aestivum L.) - Bestimmung der rheologischen Eigenschaften als Funktion von Kneten und Temperaturanstieg (ISO 17718:2013)

Diese Internationale Norm legt die Bestimmung der rheologischen Eigenschaften als Funktion von Kneten und Temperaturanstieg fest. Sie gilt für alle Proben von Weizenvollkorn- und Weizenmehl (Triticum aestivum L.), die industriell oder im Laboratorium gemahlen wurden.
ANMERKUNG   Weizen kann im Laboratorium entsprechend der in ISO 27971 [5] oder der in der Richtlinie BY.102.D.9302 der BIPEA [7] beschriebenen Verfahren gemahlen werden.

Farine et mouture complète de blé tendre (Triticum aestivum L.) - Détermination du comportement rhéologique des pâtes en fonction du pétrissage et de l'augmentation de la température (ISO 17718:2013)

L'ISO 17718:2013 spécifie la détermination du comportement rhéologique des pâtes en fonction du pétrissage et de l'augmentation de la température. Elle est applicable à tous les échantillons de farines et de moutures complètes issues d'un broyage industriel ou en laboratoire (Triticum aestivum L.).

Polnozrnata in pšenična moka (Triticum aestivum L.) - Ugotavljanje reoloških lastnosti kot funkcija mešanja in porasta temperature (ISO 17718:2013)

Ta mednarodni standard določa ugotavljanje reoloških lastnosti kot funkcijo mešanja in porasta temperature. Uporablja se za vse vzorce iz polnozrnate in pšenične moke, pridobljene z industrijskim ali laboratorijskim mletjem pšenice (Triticum aestivum L.).

General Information

• Status: Published
• Publication Date: 16-Dec-2014
• Withdrawal Date: 29-Jun-2015
• ICS: 67.060 - Cereals, pulses and derived products
• Technical Committee: CEN/TC 338 - Cereal and cereal products
• Drafting Committee: CEN/TC 338 - Cereal and cereal products
• Current Stage: 6060 - Definitive text made available (DAV) - Publishing
• Start Date: 17-Dec-2014
• Due Date: 23-Feb-2016
• Completion Date: 17-Dec-2014
• Ref Project: SIST EN ISO 17718:2015 - Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)

Standards Content (Sample)

SLOVENSKI STANDARD
01-februar-2015
3ROQR]UQDWDLQSãHQLþQDPRND7ULWLFXPDHVWLYXP/8JRWDYOMDQMHUHRORãNLK
ODVWQRVWLNRWIXQNFLMDPHãDQMDLQSRUDVWDWHPSHUDWXUH,62
Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological
behaviour as a function of mixing and temperature increase (ISO 17718:2013)
Weizenvollkorn- und Weizenmehl (Triticum aestivum L.) - Bestimmung der rheologischen
Eigenschaften als Funktion von Kneten und Temperaturanstieg (ISO 17718:2013)
Farine et mouture complète de blé tendre (Triticum aestivum L.) - Détermination du
comportement rhéologique des pâtes en fonction du pétrissage et de l'augmentation de
la température (ISO 17718:2013)
Ta slovenski standard je istoveten z: EN ISO 17718:2014
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EUROPEAN STANDARD
EN ISO 17718
NORME EUROPÉENNE
EUROPÄISCHE NORM
December 2014
ICS 67.060
English Version
Wholemeal and flour from wheat (Triticum aestivum L.) -
Determination of rheological behaviour as a function of mixing
and temperature increase (ISO 17718:2013)
Farine et mouture complète de blé tendre (Triticum Weizenvollkorn- und Weizenmehl (Triticum aestivum L.) -
aestivum L.) - Détermination du comportement rhéologique Bestimmung der rheologischen Eigenschaften als Funktion
des pâtes en fonction du pétrissage et de l'augmentation de von Kneten und Temperaturanstieg (ISO 17718:2013)
la température (ISO 17718:2013)
This European Standard was approved by CEN on 16 December 2014.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN member.

This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same
status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United
Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2014 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 17718:2014 E
worldwide for CEN national Members.

Contents Page
Foreword .3

Foreword
The text of ISO 17718:2013 has been prepared by Technical Committee ISO/TC 34 “Food products” of the
International Organization for Standardization (ISO) and has been taken over as EN ISO 17718:2014 by
Technical Committee CEN/TC 338 “Cereal and cereal products” the secretariat of which is held by AFNOR.
This European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by June 2015, and conflicting national standards shall be withdrawn at
the latest by June 2015.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech
Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece,
Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom.
Endorsement notice
The text of ISO 17718:2013 has been approved by CEN as EN ISO 17718:2014 without any modification.
INTERNATIONAL ISO
STANDARD 17718
First edition
2013-05-01
Wholemeal and flour from
wheat (Triticum aestivum L.) —
Determination of rheological
behaviour as a function of mixing and
temperature increase
Farine et mouture complète de blé tendre (Triticum aestivum
L.) — Détermination du comportement rhéologique en fonction du
pétrissage et de l’augmentation de la température
Reference number
ISO 17718:2013(E)
©
ISO 2013
ISO 17718:2013(E)
© ISO 2013
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form
or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior
written permission. Permission can be requested from either ISO at the address below or ISO’s member body in the country of
the requester.
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Published in Switzerland
ii © ISO 2013 – All rights reserved

ISO 17718:2013(E)
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Reagent . 2
6 Equipment . 2
7 Sampling . 3
8 Procedure. 3
8.1 General . 3
8.2 Sample milling . 3
8.3 Determination of flour moisture content . 3
8.4 Preparation of the device . 3
8.5 Preparation of the test . 3
9 Expression of results . 5
10 Precision . 5
10.1 Interlaboratory tests . 5
10.2 Repeatability limits, r .5
10.3 Reproducibility limits, R .6
10.4 Critical difference, d .
C 7
10.5 Uncertainty, u .7
11 Test report . 7
®1)
Annex A (informative) Mixolab parameters location . 9
Annex B (informative) Results of the interlaboratory test on flour and milled wheat samples .12
Bibliography .36
ISO 17718:2013(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International
Standards adopted by the technical committees are circulated to the member bodies for voting.
Publication as an International Standard requires approval by at least 75 % of the member bodies
casting a vote.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights.
ISO 17718 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4,
Cereals and pulses.
iv © ISO 2013 – All rights reserved

ISO 17718:2013(E)
Introduction
The behaviour of dough is dependent on numerous parameters. Some of these parameters, such as water
absorption, dough development time, and kneading stability, are linked to the quality and quantity of
the proteins, while other parameters, such as gelatinization, gelling stability, and retrogradation, are
linked to the properties of the starch.
®1)
The Mixolab measures the torque between two mixing arms during kneading while varying the in-
bowl temperature, making it possible to gain in-depth information on samples and thus gain a better
understanding of the characteristics of tested wheat or flours.
INTERNATIONAL STANDARD ISO 17718:2013(E)
Wholemeal and flour from wheat (Triticum aestivum L.) —
Determination of rheological behaviour as a function of
mixing and temperature increase
1 Scope
This International Standard 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.).
[5]
NOTE Wheat can be mil
...