DIN EN ISO 27971:2008 PDF

Scope: This International Standard specifies a method of using an alveograph to determine the rheological properties of different types of dough obtained from "soft" to "hard" wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory test 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 (see Clause 7); Stage 2: the milling process itself, including the break system involving three fluted rollers, reduction of particle size between two smooth rollers and the use of a centrifugal sieving machine to grade the products (see Clause 8).

DIN EN ISO 27971:2008 Referenced Document

ISO 1042 Laboratory glassware - One-mark volumetric flasks
ISO 385 Laboratory glassware - Burettes
ISO 660 Animal and vegetable fats and oils — Determination of acid value and acidity*， 2020-03-30 Update
ISO 712 Cereals and cereal products - Determination of moisture content - Reference method*， 2009-11-01 Update
ISO 7700-1 Food products - Checking the performance of moisture meters in use - Part 1: Moisture meters for cereals*， 2008-11-01 Update
ISO 835 Laboratory glassware - Graduated pipettes

2023 DIN EN ISO 27971:2023-12 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); German version EN ISO 27971:2023
2023 DIN EN ISO 27971:2023 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 (ISO 27971:2023)
2022 DIN EN ISO 27971:2022-03
2015 DIN EN ISO 27971:2015-11 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 / N...
2015 DIN 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
2008 DIN 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); English version of DIN EN ISO 27971:200
0000 DIN EN ISO 27971:2006