Cereal and cereal product - Common wheat (T. aestivum) flour - Measure of flour water absorption and rheological behaviour of dough during mixing using the Mixolab

Le présent document décrit une méthode de caractérisation d'une farine de blé à l'aide de l'appareil "Mixolab Chopin".

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Main informations

Collections

National standards and national normative documents

Publication date

September 2009

Number of pages

14 p.

Reference

NF V03-765

ICS Codes

67.060 Cereals, pulses and derived products

Classification index

V03-765

Print number

1 - août 2009

Sumary

Cereal and cereal product - Common wheat (T. aestivum) flour - Measure of flour water absorption and rheological behaviour of dough during mixing using the Mixolab

Le présent document décrit une méthode de caractérisation d'une farine de blé à l'aide de l'appareil "Mixolab Chopin".

Standard replaced by (1)

NF V03-765

July 2020

Standard Current

Cereal and cereal product - Common wheat (T.aestivum) flour - Measure of flour water absorption and rheological behaviour of dough during mixing using the Misolab

Le présent document décrit une méthode de caractérisation d'une farine de blé à l'aide de l'appareil " Mixolab Chopin ".

Table of contents

Introduction
4
1 Domaine d'application
4
2 Références normatives
4
3 Termes et définitions
4
4 Principe
4
5 Réactif
5
5.1 Eau distillée
5
6 Appareillage
5
7 Échantillonnage
5
8 Mode opératoire
5
8.1 Détermination de la teneur en eau de la farine
5
8.2 Préparation de l'appareil
5
8.3 Préparation de l'essai
6
9 Expression des résultats
6
9.1 Généralités
6
9.2 Absorption d'eau
6
9.3 Temps de développement
7
9.4 Stabilité
7
9.5 Affaiblissement
7
10 Fidélité
7
10.1 Essai inter laboratoire
7
10.2 Limite de répétabilité
7
10.3 Limites de reproductibilité
7
10.4 Incertitude
8
11 Rapport d'essai
8
Annexe A (informative) Description du Mixolab et du protocole "CHOPIN S"
9
Annexe B (informative) Données issues de l'essai inter laboratoire
10
Bibliographie
14

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