BS DD CEN/TS 15731:2008
Cereals and cereal products - Common wheat (Triticum aestivum L. ) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology
- Standard No.
- BS DD CEN/TS 15731:2008
- Release Date
- 2009
- Published By
- British Standards Institution (BSI)
- Status
- 2009-05
- Replace By
- BS DD CEN/TS 15731:2009
- Latest
- BS DD CEN/TS 15731:2009
- Scope
- This document specifies a method that uses an alveograph to determine the rheological properties of different types of dough at adapted hydration 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).
BS DD CEN/TS 15731:2008 Referenced Document
- 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
BS DD CEN/TS 15731:2008 history
- 2009 BS DD CEN/TS 15731:2009 Cereals and cereal products. Common wheat (Triticum aestivum L.). Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology
- 2009 BS DD CEN/TS 15731:2008 Cereals and cereal products - Common wheat (Triticum aestivum L. ) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology
