DIN Standards Committee Food and Agricultural Products
Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology
Abstract
This document specifies a method that uses an Alveograph to determine the rheological properties of different types of dough at adapted hydration obtained from “soft” to “hard” 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 (see Clause 8); - Stage 2: the milling process itself, including the break system involving three fluted rollers, reduction of particle size between two smooth rollers and the use of a centrifugal sieving machine to grade the products (see Clause 9).
Begin
2023-06-30
WI
00338091
Planned document number
prEN 15731 rev
Responsible national committee
NA 057-05-06 AA - Cereals and cereal products
Responsible european committee
CEN/TC 338 - Cereal and cereal products
