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谷物和豆类试验方法.第29部分:面粉和硬质小麦面粉中动物因素杂质测定
Methods of test for cereals and pulses - Determination of impurities of animal origin in wheat flour and durum wheat semolina
参考页数：16P.;A4
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小麦和小麦粉. 面筋含量. 第2部分: 采用机械法测定湿面筋含量和面筋指数 (ISO 21415-2-2015); 德文版本EN ISO 21415-2-2015
Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2015); German version EN ISO 21415-2:2015
参考页数：22P.;A4
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谷类.湿度和蛋白质的测定.整个内核用近红外光谱学法.德文版本EN 15948-2015
Cereals - Determination of moisture and protein - Method using Near-Infrared-Spectroscopy in whole kernels; German version EN 15948:2015
参考页数：46P.;A4
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谷物和谷物制品.普通小麦(Triticum aestivum L.).商业或试验面粉和试验制粉技术中恒定水合作用面团的面筋拉力测定仪性能的测定(ISO 27971-2015);德文版本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
参考页数：79P.;A4
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稻米.直链淀粉含量测定.第1部分:基准方法(ISO 6647-1-2015);德文版本EN ISO 6647-1-2015
Rice - Determination of amylose content - Part 1: Reference method (ISO 6647-1:2015); German version EN ISO 6647-1:2015
参考页数：15P.;A4
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稻米.直链淀粉含量测定.第2部分:常规方法(ISO 6647-2-2015);德文版本EN ISO 6647-2-2015
Rice - Determination of amylose content - Part 2: Routine methods (ISO 6647-2:2015); German version EN ISO 6647-2:2015
参考页数：17P.;A4
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小麦全麦面粉和面粉. 根据混合和温升来测定流变学特性 (ISO 17718-2013); 德文版本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); German version EN ISO 17718:2014
参考页数：42P.;A4
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小麦粉 (普通小麦Triticum aestivum L.). 淀粉损伤测量用安培计法 (ISO 17715-2013); 德文版本EN ISO 17715-2014
Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013); German version EN ISO 17715:2014
参考页数：19P.;A4
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小麦粉. 生面团的物理特性. 第2部分: 使用伸长曲线仪测定流变性 (ISO 5530-2-2012); 德文版本EN ISO 5530-2-2014
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012); German version EN ISO 5530-2:2014
参考页数：21P.;A4
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小麦粉. 生面团的物理特性. 第1部分: 使用淀粉测定记录仪测定吸水性和流变性 (ISO 5530-1-2013); 德文版本EN ISO 5530-1-2014
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
参考页数：34P.;A4
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