XP V03-170

XP V03-170

January 2006
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

Le présent document décrit une méthode de détermination, au moyen de l'alvéographe, des caractéristiques rhéologiques des pâtes obtenues à partir de farines de blé "soft" à "hard" (Triticum aestivum L.) issues de mouture industrielle ou de mouture d'essai en laboratoire.Il décrit également les conditions d'obtention de la farine d'essai au moyen d'un moulin de laboratoire qui distingue deux étapes : la préparation des grains mis en mouture et la mouture proprement dite.

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Main informations

Collections

National standards and national normative documents

Publication date

January 2006

Number of pages

44 p.

Reference

XP V03-170

ICS Codes

67.060   Cereals, pulses and derived products

Classification index

V03-170

Print number

1 - 22/12/2005
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

Le présent document décrit une méthode de détermination, au moyen de l'alvéographe, des caractéristiques rhéologiques des pâtes obtenues à partir de farines de blé "soft" à "hard" (Triticum aestivum L.) issues de mouture industrielle ou de mouture d'essai en laboratoire. Il décrit également les conditions d'obtention de la farine d'essai au moyen d'un moulin de laboratoire qui distingue deux étapes : la préparation des grains mis en mouture et la mouture proprement dite.
Replaced standards (1)
NF ISO 5530-4
August 2003
Standard Cancelled
Wheat flour (Ttriticum aestivum L.) - Physical characteristics of doughs - Part 4 : determination of rheological properties using an alveograph

ISO 5530-4:2002 specifies a method, using an alveograph, for determining certain rheological properties of doughs obtained from soft or hard wheat flours (Triticum aestivum L.).

Standard replaced by (1)
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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