UNE-EN ISO 27971:2024 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 27971:2023)
This standard specifies methods for determining the air cell characteristics of doughs with constant hydration levels using commercial or test flour and standardized grinding procedures. It focuses on common wheat (Triticum aestivum L.) and provides detailed guidelines for preparing dough samples, conducting tests, and interpreting results to assess the physical properties related to the structure formation during dough kneading.
*** Please note: This description may not be accurate, please refer to the official documentation.
UNE-EN ISO 27971:2024 history
2024UNE-EN ISO 27971:2024 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 27971:2023)
2015UNE-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)
2008UNE-EN ISO 27971:2008 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 (ISO 27971:2008)