SS-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 (ISO 27971:2023)
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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.
To find similar documents by classification:
67.060 (Cereals, pulses and derived products Including grains, corn, flours, baked products, etc.)
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Designation Name
SS-EN ISO 27971:2023
Revision Level
2023 EDITION
Status
Current
Publication Date
July 4, 2023
Language(s)
English
Page Count
68
International Equivalent
EN ISO 27971:2023(IDT); ISO 27971:2023(IDT)