BS EN ISO 27971:2015 Historical

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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

standard by British Standard / European Standard / International Organization for Standardization , 06/30/2015

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Full Description

BS EN 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.

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 (see Clause 7);
  • 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 (see Clause 8).

Cross References:
ISO 660
ISO 712
ISO 12099
ISO 24333
ISO 2171
ISO 5725-2
ISO 5725-3
ISO 5725-6
ISO 80000-9
ISO/IEC Guide 98-3:2008
GUM:1995
ISO 385
ISO 835
ISO 1042
ISO 7700-1


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Document History

  1. BS EN ISO 27971:2023


    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

    • Most Recent

  2. BS EN ISO 27971:2015

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    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

    • Historical Version

  3. BS EN ISO 27971:2008


    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

    • Historical Version

  4. BS ISO 5530-4:2002


    Wheat flour (Triticum aestivum L.). Physical characteristics of doughs-Determination of rheological properties using an alveograph

    • Historical Version

  5. BS 4317-27:1992


    Methods of test for cereals and pulses-Determination of rheological properties of doughs using an alveograph

    • Historical Version

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Product Details

Published:

06/30/2015

ISBN(s):

9780580840043

Number of Pages:

76

File Size:

1 file

Same As:

ISO 27971:2015

Product Code(s):

30288437, 30288437, 30288437

Note:

This product is restricted and cannot be purchased in the following countries Ukraine, Russia, Belarus