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The role of gluten in flour
The role of gluten in flour, Total:43 items.
In the international standard classification, The role of gluten in flour involves: Cereals, pulses and derived products, Products of the chemical industry, Electrical equipment for working in special conditions, Structures of buildings, External structures, Installations in buildings.
Association Francaise de Normalisation, The role of gluten in flour
- NF V03-730-3*NF EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3 : determination of dry gluten from wet gluten by an oven drying method.
- NF EN ISO 21415-3:2007 Blé et farines de blé - Teneur en gluten - Partie 3 : détermination du gluten sec à partir du gluten humide par une méthode de séchage en étuve
- NF V03-170:2008 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.
- NF V03-710:1992 Wheat flour. Physical characteristics of doughs. Part 4 : determination of rheological properties using an alveograph.
- XP V03-766*XP 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
- NF V03-170*NF EN ISO 27971:2015 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
- X10-702-4:1994 Fire test methods. Determination of the opacity of the fumes in an atmosphere without air renewal. Part 4 : test method for materials used as panel linings.
European Committee for Standardization (CEN), The role of gluten in flour
- EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006)
- EN ISO 21415-2:2015 Wheat and wheat flour - Gluten content Part 2: Determination of wet gluten and gluten index by mechanical means
- 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
- EN ISO 27971:2015 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
- FprEN ISO 27971 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/FDIS 27971:2023)
German Institute for Standardization, The role of gluten in flour
- DIN EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006); German version EN ISO 21415-3:2007
- DIN 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; German version CEN/TS 15731:2008
- DIN 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); English version of DIN EN ISO 27971:200
- DIN EN ISO 27971:2015 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 27971:2015); German version EN ISO 27971:2015
- DIN 4753-4:2011 Water heaters, water heating installations and storage water heaters for drinking water - Part 4: Corrosion protection on the water side by means of hot-setting resin-bonded tank linings
CL-INN, The role of gluten in flour
RU-GOST R, The role of gluten in flour
- GOST R 51415-1999 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using a alveograph
- GOST R 50228-1992 Eastern flour sweets. Specifications
- GOST 31805-2012 Products bakery from wheat flour. General specifications
- GOST 31807-2012 Bakery products from rye flour and rye-and- wheat flour. General specifications
- GOST 23444-1979 Centrifugated reinforced concrete posts of annular section for industrial buildings and structures. Specifications
International Organization for Standardization (ISO), The role of gluten in flour
- 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 27971:2015 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
SA-SASO, The role of gluten in flour
British Standards Institution (BSI), The role of gluten in flour
- BS 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
- BS EN ISO 27971:2015 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
- BS 1722-16:1992 Fences - Specification for organic powder coatings to be used as a plastics finish to components and mesh
- BS EN 20-1:1992 Wood preservatives - Determination of the protective effectiveness against Lyctus brunneus (Stephens) - Application by surface treatment (laboratory method)
AENOR, The role of gluten in flour
- UNE-EN 15647:2009 Surface active agents - Determination of the dispersing effect of surfactants on powder
- 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
Danish Standards Foundation, The role of gluten in flour
- DS/EN 15647:2009 Surface active agents - Determination of the dispersing effect of surfactants on powder
- DS/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
- DS/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
Lithuanian Standards Office , The role of gluten in flour
- LST EN 15647-2009 Surface active agents - Determination of the dispersing effect of surfactants on powder
- LST EN ISO 27971:2015 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 27971:2015)
- LST 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)
GOSTR, The role of gluten in flour
- GOST 31805-2018 Bakery products from wheat baking flour. General specifications
- GOST 31807-2018 Bakery products from rye baking flour and rye-and-wheat baking flour. General specifications
IN-BIS, The role of gluten in flour
Professional Standard - Machinery, The role of gluten in flour
- JB/T 11625-2013 Electrical apparatus for use in the presence of combustible dust.Dust explosion-proof operating post by enclosures and surface temperature limitation-specification for apparatus