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ISO 27971:2023

Current Revision

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

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This document 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.

It describes the Alveograph test and how to use a laboratory mill to produce flour in two stages:

—    stage 1: preparation of the wheat grain for milling to make it easier to separate the bran from the endosperm;

—    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.


SDO ISO: International Organization for Standardization
Document Number ISO 27971
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO/TC 34/SC 4
Publish Date Document Id Type View
Not Available ISO 27971:2023 Revision