UNE-EN ISO 27971:2024
Current
The latest, up-to-date edition.
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 27971:2023)
Hardcopy , PDF
Spanish, Castilian, English
14-02-2024
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;
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.
| Committee |
CTN 34/SC 9
|
| DocumentType |
Standard
|
| Pages |
75
|
| PublisherName |
Asociación Española de Normalización
|
| Status |
Current
|
| Standards | Relationship |
| EN ISO 27971:2023 | Identical |
| ISO 27971:2023 | Identical |
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