{"id":338241,"date":"2024-10-19T23:39:54","date_gmt":"2024-10-19T23:39:54","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-177182014\/"},"modified":"2024-10-25T22:45:52","modified_gmt":"2024-10-25T22:45:52","slug":"bs-en-iso-177182014","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-177182014\/","title":{"rendered":"BS EN ISO 17718:2014"},"content":{"rendered":"

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.).<\/p>\n

\n

NOTE Wheat can be milled in the laboratory according to the methods described in ISO 27971[5] or in BIPEA guidance document BY.102.D.9302.[7]<\/p>\n<\/blockquote>\n

PDF Catalog<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
PDF Pages<\/th>\nPDF Title<\/th>\n<\/tr>\n
7<\/td>\nSection sec_1
Section sec_2
Section sec_3
Section sec_3.1
Section sec_3.2
Section sec_3.3
Section sec_4
1\tScope
2\tNormative references
3\tTerms and definitions
4\tPrinciple <\/td>\n<\/tr>\n
8<\/td>\nSection sec_5
Section sec_6
Section sec_6.1
Section sec_6.1.1
Section sec_6.1.2
Section sec_6.1.3
Section sec_6.1.4
Section sec_6.1.5
Section sec_6.1.6
Section sec_6.2
Section sec_6.3
Table tab_1
5\tReagent
6\tEquipment <\/td>\n<\/tr>\n
9<\/td>\nSection sec_7
Section sec_8
Section sec_8.1
Section sec_8.2
Section sec_8.3
Section sec_8.4
Section sec_8.5
Section sec_8.5.1
Section sec_8.5.2
Section sec_8.5.2.1
Section sec_8.5.2.2
Section sec_8.5.2.3
7\tSampling
8\tProcedure
8.1\tGeneral
8.2\tSample milling
8.3\tDetermination of flour moisture content
8.4\tPreparation of the device
8.5\tPreparation of the test <\/td>\n<\/tr>\n
10<\/td>\nSection sec_8.5.2.4
Section sec_8.5.2.5
Section sec_8.5.2.6
Section sec_8.5.2.7
Section sec_8.5.2.8
Section sec_8.5.2.9
Section sec_8.5.3
Section sec_8.5.3.1
Section sec_8.5.3.2
Section sec_8.5.3.3
Section sec_8.5.3.4
Section sec_8.5.3.5
Section sec_8.5.3.6
Section sec_8.5.3.7
Section sec_8.5.3.8
Section sec_8.5.4
Section sec_8.5.4.1 <\/td>\n<\/tr>\n
11<\/td>\nSection sec_8.5.4.2
Section sec_9
Section sec_10
Section sec_10.1
Section sec_10.2
9\tExpression of results
10\tPrecision
10.1\tInterlaboratory tests
10.2\tRepeatability limits, r <\/td>\n<\/tr>\n
12<\/td>\nSection sec_10.3
10.3\tReproducibility limits, R <\/td>\n<\/tr>\n
13<\/td>\nSection sec_10.4
Section sec_10.4.1
Section sec_10.4.2
Section sec_10.4.3
Section sec_10.5
Section sec_11
10.4\tCritical difference, dC
10.5\tUncertainty, u
11\tTest report <\/td>\n<\/tr>\n
15<\/td>\nAnnex sec_A
Table tab_c
Figure fig_A.1
Annex\u00a0A
\n(informative)<\/p>\n

Mixolab\u00ae1) parameters location <\/td>\n<\/tr>\n

16<\/td>\nTable tab_d
Figure fig_A.2 <\/td>\n<\/tr>\n
17<\/td>\nTable tab_e
Figure fig_A.3 <\/td>\n<\/tr>\n
18<\/td>\nAnnex sec_B
Table tab_B.1
Annex\u00a0B
\n(informative)<\/p>\n

Results of the interlaboratory test on flour and milled wheat samples <\/td>\n<\/tr>\n

19<\/td>\nTable tab_f
Figure fig_B.1 <\/td>\n<\/tr>\n
20<\/td>\nTable tab_B.2 <\/td>\n<\/tr>\n
21<\/td>\nTable tab_g
Figure fig_B.2 <\/td>\n<\/tr>\n
22<\/td>\nTable tab_B.3 <\/td>\n<\/tr>\n
23<\/td>\nTable tab_h
Figure fig_B.3 <\/td>\n<\/tr>\n
24<\/td>\nTable tab_B.4 <\/td>\n<\/tr>\n
25<\/td>\nTable tab_i
Figure fig_B.4 <\/td>\n<\/tr>\n
26<\/td>\nTable tab_B.5 <\/td>\n<\/tr>\n
27<\/td>\nTable tab_j
Figure fig_B.5 <\/td>\n<\/tr>\n
28<\/td>\nTable tab_B.6 <\/td>\n<\/tr>\n
29<\/td>\nTable tab_k
Figure fig_B.6 <\/td>\n<\/tr>\n
30<\/td>\nTable tab_B.7 <\/td>\n<\/tr>\n
31<\/td>\nTable tab_l
Figure fig_B.7 <\/td>\n<\/tr>\n
32<\/td>\nTable tab_B.8 <\/td>\n<\/tr>\n
33<\/td>\nTable tab_m
Figure fig_B.8 <\/td>\n<\/tr>\n
34<\/td>\nTable tab_B.9 <\/td>\n<\/tr>\n
35<\/td>\nTable tab_n
Figure fig_B.9 <\/td>\n<\/tr>\n
36<\/td>\nTable tab_B.10 <\/td>\n<\/tr>\n
37<\/td>\nTable tab_o
Figure fig_B.10 <\/td>\n<\/tr>\n
38<\/td>\nTable tab_B.11 <\/td>\n<\/tr>\n
39<\/td>\nTable tab_p
Figure fig_B.11 <\/td>\n<\/tr>\n
40<\/td>\nTable tab_B.12 <\/td>\n<\/tr>\n
41<\/td>\nTable tab_q
Figure fig_B.12 <\/td>\n<\/tr>\n
42<\/td>\nReference ref_1
Reference ref_2
Reference ref_3
Reference ref_4
Reference ref_5
Reference ref_6
Reference ref_7
Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase<\/b><\/p>\n\n\n\n\n
Published By<\/td>\nPublication Date<\/td>\nNumber of Pages<\/td>\n<\/tr>\n
BSI<\/b><\/a><\/td>\n2015<\/td>\n46<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":338246,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[2641],"product_tag":[],"class_list":{"0":"post-338241","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-bsi","8":"first","9":"instock","10":"sold-individually","11":"shipping-taxable","12":"purchasable","13":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/338241","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/338246"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=338241"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=338241"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=338241"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}