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Quality of Whole Wheat Flour

Quality of Whole Wheat Flour, Total:112 items.

In the international standard classification, Quality of Whole Wheat Flour involves: Cereals, pulses and derived products, Farming and forestry, General methods of tests and analysis for food products, Quality, Sensory analysis, Plant and equipment for the food industry.

CZ-CSN, Quality of Whole Wheat Flour

Lithuanian Standards Office , Quality of Whole Wheat Flour

LST 1571-1999 Determination of wet gluten quantity and qality (Gluten Index ac. to Petren) of whole wheat meal and wheat flour (Triticum aestivum)
LST EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
LST 1522-2004 Wheat. Determination of wet gluten quantity and quality

RU-GOST R, Quality of Whole Wheat Flour

GOST 27839-1988 Wheat flour. Methods for determination of gluten quantity and quality
GOST 27839-2013 Wheat flour. Methods of determination quantity and quality of gluten
GOST 16439-1970 Second grade flour from hard wheat (Durum). Specifications
PNST 279-2018 Russian system of quality. Comparative testing of wheat bakery flour of high grade
GOST 28796-1990 Wheat flour. Determination of wet gluten
GOST 28797-1990 Wheat flour. Determination of dry gluten
GOST 27494-2016 Flour and bran. Methods for determination of ash content
GOST 31699-2012 Wheat and wheat flour. Determination of gluten content. Part 1. Manual method
GOST EN 14958-2013 Food processing machinery. Machinery for grinding and processing flour and semolina. Safety and hygiene requirements
GOST R 57935-2017 Bakery product made from wheat flour butter. "High-caloric bun". Specifications
GOST R 53020-2008 Wheat and wheat flour. Determination of gluten content. Part 1. Manual method

PT-IPQ, Quality of Whole Wheat Flour

NP 4401-2001 Durum wheat flour and semolina Determination of yellow pigment content
NP 4166-2000 Wheat flour and wheat semolina Determination of ash insoluble in hydrochloric acid
NP 4398-2000 Wheat flour Physical characteristics of doughs Determination of rheological properties using an extensograph

Korean Agency for Technology and Standards (KATS), Quality of Whole Wheat Flour

KS H ISO 11052:2009 Durum wheat flour and semolina-Determination of yellow pigment content
KS H ISO 11052-2009(2019) Durum wheat flour and semolina－Determination of yellow pigment content
KS H ISO 11050:2009 Wheat flour and durum wheat semolina－Determination of impurities of animal origin
KS H ISO 11050-2009(2019) Wheat flour and durum wheat semolina－Determination of impurities of animal origin
KS H ISO 7495:2007 Wheat flour－Determination of wet glutencontent by mechenical means
KS H ISO 7495:2004 Wheat flour－Determination of wet glutencontent by mechenical means
KS H ISO 7304:2009 Durum wheat semolinas and alimentary pasta－Estimation of cooking quality of spaghetti by sensory analysis
KS H ISO 21415-4:2020 Wheat and wheat flour — Gluten content — Part 4: Determination of dry gluten from wet gluten by a rapid drying method
KS H ISO 21415-3:2020 Wheat and wheat flour — Gluten content — Part 3: Determination of dry gluten from wet gluten by an oven drying method
KS H ISO 7304-2009(2019) Durum wheat semolinas and alimentary pasta－Estimation of cooking quality of spaghetti by sensory analysis

International Organization for Standardization (ISO), Quality of Whole Wheat Flour

ISO 11052:1994 Durum wheat flour and semolina - Determination of yellow pigment content
ISO 11050:1993 Wheat flour and durum wheat semolina; determination of impurities of animal origin
ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.).Determination of rheological behaviour as a function of mixing and temperature increase
ISO 7495:1990 Wheat flour; determination of wet gluten content by mechanical means
ISO 5530-3:1988 Wheat flour; physical characteristics of doughs; part 3: determination of water absorption and rheological properties using a valorigraph
ISO 7304:1985 Durum Wheat Semolinas and Alimentary Pasta - Estimation of Cooking Quality of Spaghetti by Sensory Analysis First Edition
ISO 5530-1:1988 Wheat flour; physical characteristics of doughs; part 1: determination of water absorption and rheological properties using a farinograph
ISO 7304-1:2016 Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1: Reference method
ISO 5530-1:2020 Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
ISO 7304-2:2008 Alimentary pasta produced from durum wheat semolina - Estimation of cooking quality by sensory analysis - Part 2: Routine method

European Committee for Standardization (CEN), Quality of Whole Wheat Flour

EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
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 5530-1:2014 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
EN ISO 17718:2014 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
EN ISO 21415-2:2015 Wheat and wheat flour - Gluten content Part 2: Determination of wet gluten and gluten index by mechanical means

British Standards Institution (BSI), Quality of Whole Wheat Flour

BS EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content
17/30341118 DC BS ISO 11050. Wheat flour and durum wheat semolina. Determination of impurities of animal origin
BS ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
BS ISO 11050:2020 Tracked Changes. Wheat flour and durum wheat semolina. Determination of impurities of animal origin
BS EN ISO 5530-1:2014 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
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
BS ISO 7304-1:2016 Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis. Reference method
BS ISO 7304-2:2009 Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis. Routine method
BS ISO 7304-2:2008 Alimentary pasta produced from durum wheat semolina - Estimation of cooking quality by sensory analysis - Routine method
22/30434939 DC BS EN ISO 17715. Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement

Danish Standards Foundation, Quality of Whole Wheat Flour

DS/EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content
DS/EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
DS/ISO 5530-1:2013 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph

Association Francaise de Normalisation, Quality of Whole Wheat Flour

NF ISO 11050:2020 Farines de blé tendre et semoules de blé dur - Détermination des impuretés d'origine animale
NF V03-724*NF EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content.
NF V03-724:1994 {durum} wheat flour and semolina. Determination of yellow pigment content.
NF EN ISO 11052:2006 Farines et semoules de blé dur - Détermination de la teneur en pigments jaunes
NF V03-764:2013 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
NF V03-764*NF EN ISO 17718:2015 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
NF EN ISO 17715:2015 Farine de blé tendre (Triticum aestivum L.) - Méthode ampérométrique pour le mesurage de l'endommagement de l'amidon
NF V03-731:2006 Wheat flour - Method for the measurement of damage of starch by means of SDmatic.
NF ISO 7304-1:2016 Semoule de blé dur et pâtes alimentaires - Appréciation de la qualité culinaire des pâtes par analyse sensorielle - Partie 1 : méthode de référence
NF V03-703:1997 Cereals and cereal products. Wheat, rye and their respective flours. Durum wheat and their semolina. Determination of falling number following Hagberg-Perten.
NF V03-714:1989 {durum} wheat semolinas and alimentary pasta. Estimation of cooking quality of spaghetti by sensory analysis.
NF EN ISO 21415-4:2007 Blé et farines de blé - Teneur en gluten - Partie 4 : détermination du gluten sec à partir du gluten humide par une méthode de séchage rapide
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 ISO 10376:2011 Pâtes - Détermination de la fraction massique des fines
NF EN ISO 17718:2015 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
NF EN ISO 5530-1:2015 Farines de blé tendre - Caractéristiques physiques des pâtes - Partie 1 : détermination de l'absorption d'eau et des caractéristiques rhéologiques au moyen du farinographe
XP V03-739*XP CEN/TS 15465:2008 Cereals and cereal products - Durum wheat (T. durum Desf.) - General guidelines for instrumental methods measurement of semolina colour
NF V03-714-1*NF ISO 7304-1:2016 Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1 : reference method
XP CEN/TS 15465:2008 Céréales et produits céréaliers - Blé dur (T. durum Desf.) - Lignes directrices pour la mesure de la couleur des semoules par des méthodes instrumentales
NF V03-717-1*NF EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1 : determination of water absorption and rheological properties using a farinograph
NF V03-717-1:1998 Wheat flour. Physical characteristics of doughs. Part 1 : determination of water absorption and rheological properties using a farinograph.

Professional Standard - Agriculture, Quality of Whole Wheat Flour

NY/T 1994-2011 Operating rules for quality and safety traceability of agricultural products.Wheat flour and noodle
SB/T 10248-1995 Method for Determination of Wet Gluten Quality of Wheat Flour - Gluten Index Method

Jilin Provincial Standard of the People's Republic of China, Quality of Whole Wheat Flour

DB22/T 73-2011 Determination of Buckwheat Flour Content in Buckwheat Noodles

AENOR, Quality of Whole Wheat Flour

UNE-EN ISO 11052:2007 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
UNE-CEN/TS 15465:2009 EX Cereals and cereal products - Durum wheat (T. durum Desf.) - General guidelines for instrumental methods measurement of semolina colour
UNE-EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)

Professional Standard - Grain, Quality of Whole Wheat Flour

LS/T 6102-1995 Determination method of wet gluten quality of wheat flour gluten index method

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Quality of Whole Wheat Flour

GB/T 14614-1993 Method for determination of water absorption of wheatflour and rheological properties of doughs using afarinograph
GB/T 14614-2006 Wheat flour.Physical characteristics of doughs.Determination of water absorption and rheological properties using a farinograph

German Institute for Standardization, Quality of Whole Wheat Flour

DIN EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994); German version EN ISO 11052:2006
DIN EN ISO 17715:2015-03 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013); German version EN ISO 17715:2014 / Note: To be replaced by DIN EN ISO 17715 (2022-03).
DIN EN ISO 21415-3:2007-06 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 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 EN ISO 21415-4:2007-07 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006); German version EN ISO 21415-4:2007
DIN EN ISO 17715:2022-03 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO/DIS 17715:2022); German and English version prEN ISO 17715:2022 / Note: Date of issue 2022-02-18*Intended as replacement for DIN EN ISO 17715 (2015-03).
DIN EN ISO 5530-1:2020-06 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020); German and English version prEN ISO 5530-1:2020 / Note: Date of issue 2020-05-08*Intended...
DIN EN ISO 5530-1:2015-03 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013); German version EN ISO 5530-1:2014 / Note: To be replaced by DIN EN ISO 5530-1 (2020-06).

ES-AENOR, Quality of Whole Wheat Flour

UNE 34 400 h4

KR-KS, Quality of Whole Wheat Flour

KS H ISO 7495-2004 Wheat flour－Determination of wet glutencontent by mechenical means
KS H ISO 21415-4-2020 Wheat and wheat flour — Gluten content — Part 4: Determination of dry gluten from wet gluten by a rapid drying method
KS H ISO 21415-3-2020 Wheat and wheat flour — Gluten content — Part 3: Determination of dry gluten from wet gluten by an oven drying method

GOSTR, Quality of Whole Wheat Flour

GOST ISO 21415-2-2019 Wheat and wheat flour. Determination of gluten content. Part 2. Determination of wet gluten and gluten index by mechanical means
GOST ISO 7304-1994 Durum wheat semolinas and alimentary paste. Estimation of cooking quality of spaghetti by sensory analysis

HU-MSZT, Quality of Whole Wheat Flour

MNOSZ 17673-1953

VN-TCVN, Quality of Whole Wheat Flour

TCVN 7848-1-2015 Wheat flour - Physical characteristics of doughs .Part 1:Determination of water absorption and rheological properties using a farinograph