EN ISO 27971:2015
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
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)
31-12-2015
10-06-2015
Foreword
Introduction
1 Scope
2 Normative references
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Preparation of the wheat for laboratory milling
8 Laboratory milling
9 Preparation and alveograph test
10 Precision
11 Test report
Annex A (informative) - Characteristics of the
Chopin-Dubois CD1 mill
Annex B (normative) - Quantity of water to be
added to wheat for conditioning
Annex C (informative) - Sample milling sheet
Annex D (informative) - Conversion table from L to G
Annex E (informative) - Interlaboratory and proficiency
test data for commercial flours
Annex F (informative) - Interlaboratory data for laboratory
milled flour
Annex G (informative) - Routine maintenance instructions
Annex H (informative) - Assessment of proteolytic activity in
wheat (T. aestivum L.) or flour
Bibliography
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