NF EN ISO 27971

NF EN ISO 27971

August 2015
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 27971:2015 specifies a method of determining, using an alveograph, the rheological properties of different types of dough obtained from common wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory milling.

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National standards and national normative documents

Publication date

August 2015

Number of pages

73 p.

Reference

NF EN ISO 27971

ICS Codes

67.060   Cereals, pulses and derived products

Classification index

V03-170

Print number

1

International kinship

ISO 27971:2015

European kinship

EN ISO 27971:2015
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

ISO 27971:2015 specifies a method of determining, using an alveograph, the rheological properties of different types of dough obtained from common wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory milling.

Replaced standards (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

<p>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 (<i>Triticum aestivum</i> L.) produced by industrial milling or laboratory test milling.</p> <p>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.</p>

Standard replaced by (1)
NF EN ISO 27971
June 2023
Standard Current
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

<p class="MsoBodyText" style="mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast;">This document specifies a method of determining, using an Alveograph, the rheological properties of different types of dough obtained from common wheat flour (<em style="mso-bidi-font-style: normal;">Triticum aestivum</em> L.) produced by industrial milling or laboratory milling.</span></p> <p class="MsoBodyText" style="mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast;">It describes the Alveograph test and how to use a laboratory mill to produce flour in two stages:</span></p> <p class="ListContinue1" style="tab-stops: 19.85pt 39.7pt 59.55pt 79.4pt 99.25pt 119.05pt 138.9pt 158.75pt 178.6pt 7.0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast;">—<span style="mso-tab-count: 1;">    </span>stage 1: preparation of the wheat grain for milling to make it easier to separate the bran from the endosperm;</span></p> <p class="ListContinue1" style="tab-stops: 19.85pt 39.7pt 59.55pt 79.4pt 99.25pt 119.05pt 138.9pt 158.75pt 178.6pt 7.0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast;">—<span style="mso-tab-count: 1;">    </span>stage 2: the milling process, including breaking between three fluted rollers, reduction of particle size between two smooth rollers and the use of a centrifugal sieving machine to grade the products.</span></p>

Table of contents
View the extract
  • Avant-propos
  • 1 Domaine d'application
  • 2 Références normatives
  • 3 Principe
  • 4 Réactifs
  • 5 Appareillage
  • 6 Échantillonnage
  • 7 Préparation du blé pour la mouture d'essai
  • 8 Mouture d'essai
  • 9 Préparation et essai à l'alvéographe
  • 10 Fidélité
  • 11 Rapport d'essai
  • Annexe B (normative) Quantité d'eau à ajouter à une masse de blé pour son conditionnement hydrique
  • Annexe A (informative)Caractéristiques du moulin Chopin-Dubois CD1
  • Annexe C (informative)Exemple de feuille de mouture
  • Annexe D (informative)Tableau de conversion de L en G
  • Annexe E (informative)Données issues de l'essai interlaboratoires et des essais d'aptitude sur farine industrielle
  • Annexe F (informative)Données issues de l'essai interlaboratoires sur farine de mouture d'essai
  • Annexe G (informative)Instructions d'entretien de l'alvéographe Voir les Références [8] et [9].
  • Annexe H (informative)Évaluation de l'activité protéolytique dans les blés (T aestivum L.) ou leurs farines
  • Bibliographie
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