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CEN/TS 15731:2008

Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology

Oct 31, 2008

General information

90.93 Standard confirmed   May 24, 2011

CEN

CEN/TC 338 Cereal and cereal products

Technical Specification

67.060   Cereals, pulses and derived products

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This document specifies a method that uses an alveograph to determine the rheological properties of different types of dough at adapted hydration obtained from “soft” to “hard” wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory test 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 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 (see Clause 8).

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PUBLISHED
CEN/TS 15731:2008
90.93 Standard confirmed
May 24, 2011