Homepage>CSN Standards>46 AGRICULTURE>4610 Vegetable products, general>CSN 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
Released: 01.12.2023
CSN 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
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Number of Standard:
CSN EN ISO 27971
Category:
461028
Pages:
72
Released:
01.12.2023
Catalog number:
518037
DESCRIPTION
CSN EN ISO 27971
CSN EN ISO 27971 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. Original English text of CSN EN Standard. The price of the Standard included all amendments and correcturs.
