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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 by International Organization for Standardization , 06/01/2023

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Full Description

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.
 

Product Details

Published:
06/01/2023
File Size:
1 file , 6.8 MB
Note:
This product is unavailable in Ukraine, Russia, Belarus
 

Document History

  1. ISO 27971:2023

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    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

    • Most Recent

  2. 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

    • Historical Version

  3. 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

    • Historical Version