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BS EN ISO 27971:2015

BS EN ISO 27971:2015

$215.11

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

Published By Publication Date Number of Pages
BSI 2015 76
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PDF Catalog

PDF Pages PDF Title
7 Foreword
8 Introduction
9 1 Scope
2 Normative references
3 Principle
4 Reagents
10 5 Apparatus
17 6 Sampling
18 7 Preparation of the wheat for laboratory milling.
7.1 Cleaning the laboratory sample
7.2 Test portion
7.3 Wheat moisture content determination
7.4 Wheat preparation
7.4.1 General
7.4.2 Wheat with initial moisture content between 13 % and 15 % (one-stage moistening)
7.4.3 Wheat with a moisture content less than 13 % (two-stage moistening)
19 7.4.4 Wheat with a moisture content greater than 15 % (preliminary drying followed by moistening, as described above)
8 Laboratory milling
8.1 General
8.2 Milling procedure
8.2.1 Breaking
8.2.2 Reduction
20 8.2.3 Flour homogenization
8.2.4 Storage of the flour
8.3 Expression of milling results
21 9 Preparation and alveograph test
9.1 Preliminary checks
22 9.2 Preliminary operations
23 9.3 Kneading
24 9.4 Preparation of dough test pieces
28 9.5 Alveograph test
9.5.1 Initial preparation
29 9.5.2 First operation: Adjusting the dough test piece
30 9.5.3 Second operation: biaxial extension
31 9.6 Expression of alveograph test results
9.6.1 General
9.6.2 Maximum pressure parameter, P
9.6.3 Mean abscissa at rupture, L
32 9.6.4 Swelling index, G
9.6.5 Elasticity index
9.6.6 Curve configuration ratio, P/L
9.6.7 Deformation work, W
10 Precision
10.1 Interlaboratory tests
33 10.2 Repeatability limits
10.2.1 Commercial flour: limits established by the interlaboratory test
10.2.2 Flour obtained from laboratory milling
10.3 Reproducibility limits
10.3.1 Commercial flour: Limits established by the proficiency tests
34 10.3.2 Flour obtained from laboratory milling
10.4 Uncertainty
11 Test report
35 Annex A (informative) Characteristics of the Chopin-Dubois CD1 mill
37 Annex B (normative) Quantity of water to be added to wheat for conditioning
39 Annex C (informative) Sample milling sheet
40 Annex D (informative) Conversion table from L to G
42 Annex E (informative) Interlaboratory and proficiency test data for commercial flours
52 Annex F (informative) Interlaboratory data for laboratory milled flour
69 Annex G (informative) Routine maintenance instructions for the alveograph
71 Annex H (informative) Assessment of proteolytic activity in wheat (T. aestivum L.) or flour
73 Bibliography

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BS EN ISO 27971:2015
$215.11