Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveographic properties of dough at constant hydration from commercial or test flours and test milling methodology (ISO 27971:2008)
SS-EN ISO 27971:2015
This International Standard specifies a method of using an alveograph to determine the rheological properties of different types of dough obtained from “soft” to “hard” wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory test 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 7);
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 8).