Standard Swedish standard · SS-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 (ISO 27971:2015)

Status: Valid

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 (see Clause 7);
— 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 (see Clause 8).


Cereals, pulses and derived products (67.060)

Product information

Language: English

Written by: Spannmål, SIS/TK 435/AG 04

International title:

Article no: STD-8014559

Edition: 2

Approved: 6/14/2015

No of pages: 80

Replaces: SS-EN ISO 27971:2008