ISO INTERNATIONAL 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 complete de ble tendre (Triticum aestivum L.) - Détermination du comportement rheologique en fonction du petrissageetdeIaugmentationdelatemperature Reference number IS0 17718:2013(E) ISO Copyright Intemational Organization for Standardization @IS02013 No reproduc Not for Resale IS017718:2013(E) COPYRIGHTPROTECTEDDOCUMENT @IS02013 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. ISO copyright office Case postale 56 : CH-1211 Geneva 20 Tel. + 41 22 749 01 11 Fax+41227490947 E-mail copyright@iso.org Web www.iso.org Published in Switzerland @IS0 2013-All rights reserved No reproductionornetworking permited without iense from IHs Not for Resale IS0 17718:2013(E) Contents Page Foreword ..iv Introduction. ..V 1 Scope. .1 2 Normative references 3 Terms and definitions 1 4 Principle. 1 5 Reagent. .2 6 Equipment. .2 7 Sampling. .3 8 Procedure. .3 8.1 General 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, dc 77 10.5 Uncertainty,u 11 Test report. 1 Annex A (informative) Mixolab1) parameters location .9 Annex B (informative) Results of the interlaboratory test on flour and milled wheat samples...12 Bibliography .36 ii No reproduction or networking permitted withoutlicense from IHS Not for Resale