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    I.S. EN ISO 27971:2015

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    Superseded A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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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 (ISO 27971:2015)

    Available format(s):  Hardcopy, PDF

    Superseded date:  29-06-2023

    Language(s):  English

    Published date:  01-01-2015

    Publisher:  National Standards Authority of Ireland

    For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.
    Only cited Standards give presumption of conformance to New Approach Directives/Regulations.

    Dates of withdrawal of national standards are available from NSAI.

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    Table of Contents - (Show below) - (Hide below)

    Foreword
    Introduction
    1 Scope
    2 Normative references
    3 Principle
    4 Reagents
    5 Apparatus
    6 Sampling
    7 Preparation of the wheat for laboratory milling
    8 Laboratory milling
    9 Preparation and alveograph test
    10 Precision
    11 Test report
    Annex A (informative) - Characteristics of the
            Chopin-Dubois CD1 mill
    Annex B (normative) - Quantity of water to be
            added to wheat for conditioning
    Annex C (informative) - Sample milling sheet
    Annex D (informative) - Conversion table from L to G
    Annex E (informative) - Interlaboratory and proficiency
            test data for commercial flours
    Annex F (informative) - Interlaboratory data for laboratory
            milled flour
    Annex G (informative) - Routine maintenance instructions
    Annex H (informative) - Assessment of proteolytic activity in
            wheat (T. aestivum L.) or flour
    Bibliography

    Abstract - (Show below) - (Hide below)

    Describes 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.

    General Product Information - (Show below) - (Hide below)

    Document Type Standard
    Publisher National Standards Authority of Ireland
    Status Superseded
    Superseded By
    Supersedes

    Standards Referencing This Book - (Show below) - (Hide below)

    ISO 2171:2007 Cereals, pulses and by-products — Determination of ash yield by incineration
    ISO 80000-9:2009 Quantities and units Part 9: Physical chemistry and molecular physics
    ISO 660:2009 Animal and vegetable fats and oils Determination of acid value and acidity
    ISO 385:2005 Laboratory glassware Burettes
    ISO 1042:1998 Laboratory glassware One-mark volumetric flasks
    ISO 7700-1:2008 Food products — Checking the performance of moisture meters in use — Part 1: Moisture meters for cereals
    ISO 835:2007 Laboratory glassware — Graduated pipettes
    ISO 712:2009 Cereals and cereal products — Determination of moisture content — Reference method
    ISO 5725-3:1994 Accuracy (trueness and precision) of measurement methods and results — Part 3: Intermediate measures of the precision of a standard measurement method
    ISO 5725-6:1994 Accuracy (trueness and precision) of measurement methods and results — Part 6: Use in practice of accuracy values
    ISO 12099:2017 Animal feeding stuffs, cereals and milled cereal products — Guidelines for the application of near infrared spectrometry
    ISO 5725-2:1994 Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
    ISO 24333:2009 Cereals and cereal products — Sampling
    ISO/IEC Guide 98-3:2008 Uncertainty of measurement — Part 3: Guide to the expression of uncertainty in measurement (GUM:1995)
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