BS 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
| Standard number: | BS EN ISO 27971:2023 |
| Pages: | 66 |
| Released: | 2023-07-12 |
| ISBN: | 978 0 539 17073 3 |
| Status: | Standard |
BS EN ISO 27971:2023 - A Comprehensive Guide to Cereal and Cereal Products
Introducing the BS EN ISO 27971:2023, a comprehensive standard that provides an in-depth understanding of cereals and cereal products, specifically focusing on common wheat (Triticum aestivum L.). This standard is an essential tool for anyone involved in the cereal industry, from farmers and millers to food scientists and quality control personnel.
The BS EN ISO 27971:2023 standard is a meticulously detailed document, spanning over 66 pages. It was officially released on 12th July 2023 and carries the ISBN number 978 0 539 17073 3. This standard is currently active and is recognized as a key reference in the field of cereal and cereal product analysis.
Determination of Alveograph Properties of Dough
One of the key features of the BS EN ISO 27971:2023 standard is its focus on the determination of Alveograph properties of dough at constant hydration from commercial or test flours. The Alveograph test is a crucial method used in the cereal industry to assess the baking quality of wheat flour. It measures the dough's resistance to extension and its ability to retain gas during fermentation, which are critical factors in the baking process.
This standard provides a detailed methodology for conducting the Alveograph test, ensuring that the results are accurate and reliable. It covers everything from the preparation of the dough to the interpretation of the results, making it an invaluable resource for anyone involved in the quality control of wheat flour.
Test Milling Methodology
In addition to the Alveograph test, the BS EN ISO 27971:2023 standard also provides a comprehensive methodology for test milling. This process is essential in the cereal industry, as it allows for the evaluation of the milling quality of wheat. The standard outlines the procedures for test milling, ensuring that the process is carried out accurately and consistently.
With its detailed guidelines and methodologies, the BS EN ISO 27971:2023 standard is an essential tool for anyone involved in the cereal industry. It provides a solid foundation for understanding the properties of common wheat and its products, ensuring that the quality of these products meets the highest standards.
Why Choose BS EN ISO 27971:2023?
The BS EN ISO 27971:2023 standard is a trusted resource in the cereal industry. Its comprehensive coverage of the Alveograph test and test milling methodology ensures that you have the most accurate and reliable information at your fingertips. Whether you're a farmer, a miller, a food scientist, or a quality control personnel, this standard is an invaluable tool in your work.
Don't compromise on quality. Choose the BS EN ISO 27971:2023 standard and ensure that your cereal products meet the highest standards of quality and safety.
Order your copy of the BS EN ISO 27971:2023 standard today and take your understanding of cereals and cereal products to the next level.
BS EN ISO 27971:2023
This standard BS 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 is classified in these ICS categories:
- 67.060 Cereals, pulses and derived products