eLibrary >
BS 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 >
Expand All
TOC Search:
BS 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, 2015
- Foreword
- Introduction
- 1 Scope
- 2 Normative references
- 3 Principle
- 4 Reagents
- 5 Apparatus
- 6 Sampling
- 7 Preparation of the wheat for laboratory milling.
- 7.1 Cleaning the laboratory sample
- 7.2 Test portion
- 7.3 Wheat moisture content determination
- 7.4 Wheat preparation
- 7.4.1 General
- 7.4.2 Wheat with initial moisture content between 13 % and 15 % (one-stage moistening)
- 7.4.3 Wheat with a moisture content less than 13 % (two-stage moistening)
- 7.4.4 Wheat with a moisture content greater than 15 % (preliminary drying followed by moistening, as described above)
- 8 Laboratory milling
- 8.1 General
- 8.2 Milling procedure
- 8.2.1 Breaking
- 8.2.2 Reduction
- 8.2.3 Flour homogenization
- 8.2.4 Storage of the flour
- 8.3 Expression of milling results
- 9 Preparation and alveograph test
- 9.1 Preliminary checks
- 9.2 Preliminary operations
- 9.3 Kneading
- 9.4 Preparation of dough test pieces
- 9.5 Alveograph test
- 9.5.1 Initial preparation
- 9.5.2 First operation: Adjusting the dough test piece
- 9.5.3 Second operation: biaxial extension
- 9.6 Expression of alveograph test results
- 9.6.1 General
- 9.6.2 Maximum pressure parameter, P
- 9.6.3 Mean abscissa at rupture, L
- 9.6.4 Swelling index, G
- 9.6.5 Elasticity index
- 9.6.6 Curve configuration ratio, P/L
- 9.6.7 Deformation work, W
- 10 Precision
- 10.1 Interlaboratory tests
- 10.2 Repeatability limits
- 10.2.1 Commercial flour: limits established by the interlaboratory test
- 10.2.2 Flour obtained from laboratory milling
- 10.3 Reproducibility limits
- 10.3.1 Commercial flour: Limits established by the proficiency tests
- 10.3.2 Flour obtained from laboratory milling
- 10.4 Uncertainty
- 11 Test report
- Annex A (informative) Characteristics of the Chopin-Dubois CD1 mill
- Annex B (normative) Quantity of water to be added to wheat for conditioning
- Annex C (informative) Sample milling sheet
- Annex D (informative) Conversion table from L to G
- Annex E (informative) Interlaboratory and proficiency test data for commercial flours
- Annex F (informative) Interlaboratory data for laboratory milled flour
- Annex G (informative) Routine maintenance instructions for the alveograph
- Annex H (informative) Assessment of proteolytic activity in wheat (T. aestivum L.) or flour
- Bibliography [Go to Page]