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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

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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