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
This International Standard specifies a method for determining, by means of an alveograph, the rheological properties of various types of dough obtained from common wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory milling. It describes the alveographic test procedure and the way of using a laboratory mill to produce flour in two stages: Stage 1: preparing the wheat for milling so that the bran can be more easily separated from the endosperm (see Section 7); Stage 2: grinding, including crushing between three corrugated rollers, grain size reduction between two smooth rollers and the use of a centrifugal screener to classify the products (see Section 8).
EN ISO 27971:2015 Referenced Document
ISO 12099:2010 Animal feeding stuffs, cereals and milled cereal products - Guidelines for the application of near infrared spectrometry
ISO 660:2009 Animal and vegetable fats and oils - Determination of acid value and acidity
ISO 712:2009 Cereals and cereal products - Determination of moisture content - Reference method
EN ISO 27971:2015 history
2023EN 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)
2015EN 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
2008EN 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