XP CEN/TS 15731

Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology

Le présent document spécifie une méthode de détermination, au moyen de l'alvéographe, des caractéristiques rhéologiques de pâtes à hydratation adaptée obtenues à partir de farines de blés tendres (Triticum aestivum L.) issues de mouture industrielle ou de mouture d'essai en laboratoire.

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