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CEN - EN ISO 27971

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

active, Most Current
Organization: CEN
Publication Date: 1 June 2023
Status: active
Page Count: 66
ICS Code (Cereals, pulses and derived products): 67.060
scope:

This document specifies a method of determining, using an Alveograph, the rheological properties of different types of dough obtained from common wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory milling.

It describes the Alveograph test and how to use a laboratory mill to produce flour in two stages:

- stage 1: preparation of the wheat grain for milling to make it easier to separate the bran from the endosperm;

- stage 2: the milling process, including breaking between three fluted rollers, reduction of particle size between two smooth rollers and the use of a centrifugal sieving machine to grade the products.

Document History

EN ISO 27971
June 1, 2023
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
This document specifies a method of determining, using an Alveograph, the rheological properties of different types of dough obtained from common wheat flour (Triticum aestivum L.) produced by...
June 1, 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
This International Standard specifies a method of determining, using an alveograph, the rheological properties of different types of dough obtained from common wheat flour (Triticum aestivum L.)...
May 1, 2008
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
A description is not available for this item.

References

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