NF EN ISO 27971

NF EN ISO 27971

July 2008
Standard Cancelled

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 27971:2008 specifies a method of using an alveograph to determine the rheological properties of different types of dough obtained from “soft” to “hard” wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory test milling.ISO 27971:2008 describes the alveograph test and how to use a laboratory mill to produce flour in two stages: 1) preparation of the wheat grain for milling to make it easier to separate the bran from the endosperm; and 2) the milling process itself, including the break system involving three fluted rollers, reduction of particle size between two smooth rollers and the use of a centrifugal sieving machine to grade the products.

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National standards and national normative documents

Publication date

July 2008

Number of pages

60 p.

Reference

NF EN ISO 27971

ICS Codes

67.060   Cereals, pulses and derived products

Classification index

V03-170

Print number

1 - 02/07/2008

International kinship

ISO 27971:2008

European kinship

EN ISO 27971:2008
Sumary
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 27971:2008 specifies a method of using an alveograph to determine the rheological properties of different types of dough obtained from “soft” to “hard” wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory test milling.

ISO 27971:2008 describes the alveograph test and how to use a laboratory mill to produce flour in two stages: 1) preparation of the wheat grain for milling to make it easier to separate the bran from the endosperm; and 2) the milling process itself, including the break system involving three fluted rollers, reduction of particle size between two smooth rollers and the use of a centrifugal sieving machine to grade the products.

Standard replaced by (1)
NF EN ISO 27971
August 2015
Standard Cancelled
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 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.

Table of contents
  • Avant-propos
    iv
  • Introduction
    v
  • 1 Domaine d'application
    1
  • 2 Références normatives
    1
  • 3 Principe
    1
  • 4 Réactifs
    2
  • 5 Appareillage
    2
  • 6 Échantillonnage
    3
  • 7 Préparation du blé pour la mouture d'essai
    7
  • 7.1 Nettoyage de l'échantillon pour laboratoire
    7
  • 7.2 Prise d'essai
    7
  • 7.3 Détermination de la teneur en eau dans le blé
    7
  • 7.4 Préparation du blé
    7
  • 8 Mouture d'essai
    9
  • 8.1 Généralités
    9
  • 8.2 Mode opératoire pour la mouture
    10
  • 8.3 Expression des résultats de la mouture
    11
  • 9 Préparation et essai à l'alvéographe
    11
  • 9.1 Vérifications préalables
    11
  • 9.2 Opérations préliminaires
    14
  • 9.3 Pétrissage
    14
  • 9.4 Préparation des éprouvettes de pâte
    14
  • 9.5 Essai à l'alvéographe
    17
  • 9.6 Expression des résultats de l'essai à l'alvéographe
    19
  • 10 Fidélité
    21
  • 10.1 Essais interlaboratoires
    21
  • 10.2 Limites de répétabilité
    21
  • 10.3 Limites de reproductibilité
    22
  • 10.4 Incertitude
    23
  • 11 Rapport d'essai
    25
  • Annexe A (informative) Caractéristiques du moulin Chopin-Dubois CD 1
    26
  • Annexe B (normative) Quantité d'eau à ajouter à une masse de blé pour son conditionnement hydrique
    28
  • Annexe C (informative) Exemple de feuille de mouture
    30
  • Annexe D (informative) Tableau de conversion de L en G
    32
  • Annexe E (informative) Données issues de l'essai interlaboratoires sur farine industrielle
    34
  • Annexe F (informative) Données issues de l'essai interlaboratoires sur farine de mouture d'essai
    37
  • Annexe G (informative) Instructions d'entretien de l'alvéographe
    48
  • Annexe H (informative) Évaluation de l'activité protéolytique dans les blés (T. aestivum L.) ou leurs farines
    50
  • Bibliographie
    52
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