ISO/TC 34/SC 4

Registration number (WIID)Project No.TitleStatus
43417ISO 5530-1:2013Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinographAtcelts
43969ISO/PWI 605Pulses — Determination of impurities, size, foreign odours, insects, and species and variety — Test methodsIzstrādē
44284ISO/CD 5530-4Wheat flour (Triticum aestivum L.) — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveographIzstrādē
44312ISO 7304-1:2016Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference methodStandarts spēkā
44394ISO/NP 27876Cereals and cereal products — Common wheat (Triticum aestivum L.) — Determination of alveographic properties of dough under adapted hydration conditions from industrial or test flours and test milling methodologyIzstrādē
44449ISO 27971:2008Cereals 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 methodologyAtcelts
44524ISO 7971-1:2009Cereals — Determination of bulk density, called mass per hectolitre — Part 1: Reference methodStandarts spēkā
44525ISO 7971-2:2009Cereals — Determination of bulk density, called mass per hectolitre — Part 2: Method of traceability for measuring instruments through reference to the international standard instrumentAtcelts
44596ISO 7971-3:2009Cereals — Determination of bulk density, called mass per hectolitre — Part 3: Routine methodAtcelts
44610ISO 7700-1:2008Food products — Checking the performance of moisture meters in use — Part 1: Moisture meters for cerealsStandarts spēkā
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