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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)
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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Superseded date: 29-06-2023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.
ForewordIntroduction1 Scope2 Normative references3 Principle4 Reagents5 Apparatus6 Sampling7 Preparation of the wheat for laboratory milling8 Laboratory milling9 Preparation and alveograph test10 Precision11 Test reportAnnex A (informative) - Characteristics of the Chopin-Dubois CD1 millAnnex B (normative) - Quantity of water to be added to wheat for conditioningAnnex C (informative) - Sample milling sheetAnnex D (informative) - Conversion table from L to GAnnex E (informative) - Interlaboratory and proficiency test data for commercial floursAnnex F (informative) - Interlaboratory data for laboratory milled flourAnnex G (informative) - Routine maintenance instructionsAnnex H (informative) - Assessment of proteolytic activity in wheat (T. aestivum L.) or flourBibliography
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.
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