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CEN
EN ISO 27971:2015

EN ISO 27971:2015

Withdrawn

Withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

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)

Withdrawn date

31-12-2015

Published date

10-06-2015

Publisher

Comite Europeen de Normalisation

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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

ISO 27971:2015 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.

Committee
CEN/TC 338
DocumentType
Standard
PublisherName
Comite Europeen de Normalisation
Status
Withdrawn

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