NF V03-716

NF V03-716

July 2023
Standard Current

Flours of common wheat (Triticum aestivum L.) - French bread (pain courant français) baking test

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Main informations

Collections

National standards and national normative documents

Publication date

July 2023

Number of pages

49 p.

Reference

NF V03-716

ICS Codes

67.060   Cereals, pulses and derived products

Classification index

V03-716

Print number

1
Replaced standards (1)
NF V03-716
December 2015
Standard Cancelled
Flours of common wheat (Triticum aestivum L.) - French bread (pain courant français) baking test

Le présent document décrit un essai de panification de type français. Il s'applique aux farines de blé tendre (Triticum aestivum L.) contenant les additifs, auxiliaires technologiques et adjuvants autorisés pour le pain courant français, afin de déterminer leur valeur boulangère. Il ne concerne pas les farines destinées à la panification de tradition française qui ne contiennent pas d'acide ascorbique.

Table of contents
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  • 1 Domaine d'application
  • 2 Références normatives
  • 3 Termes et définitions
  • 4 Principe
  • 5 Réactifs
  • 6 Appareillage
  • 7 Préparation de l'échantillon pour l'essai
  • 8 Mode opératoire
  • 9 Appréciation des caractéristiques des pâtes et des pains
  • 10 Expression des résultats
  • 11 Fidélité
  • Annexe A (normative) Préparation de la solution d'acide ascorbique
  • Annexe B (informative) Contrôle de l'activité alpha-amylasique du produit malté
  • Annexe C (normative) Masse de farine d'essai nécessaire à l'essai de panification en fonction de sa teneur en eau
  • Annexe D (informative) Exemples d'appareil à mesurer le volume des pains
  • Annexe E (normative) Grille de notation
  • Annexe F (normative) Aide à la notation de l'essai de panification Pain Courant Français
  • Annexe G (informative) Résultats des essais interlaboratoires
  • Annexe H (informative) Comparaison malt et amylase fongique
  • Annexe I (normative) Préparation d'une solution d'amylase fongique 15 ppm à 10 000 SKB
  • Annexe J (informative) Exemple de notation de pâte non machinable
  • Bibliographie
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