DIN Standards Committee Food and Agricultural Products
DIN 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 (ISO 27971:2015); German version EN ISO 27971:2015
Getreide und Getreideerzeugnisse - Weizen (Triticum aestivum L.) - Bestimmung der Eigenschaften von Teig bei konstanter Flüssigkeitszufuhr zu handelsüblichen Mehlen oder Versuchsmehlen bei gleichen Versuchsmahlverfahren mittels Alveograph (ISO 27971:2015); Deutsche Fassung EN ISO 27971:2015
Overview
This International Standard 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. The committee responsible for this standard is Working Committee NA 057-05-06 AA "Getreide und Getreideerzeugnisse" ("Cereal and cereal products") at DIN.
Document: references other documents
Responsible national committee
NA 057-05-06 AA - Cereals and cereal products
