90.93 Standard confirmed May 24, 2011
CEN
CEN/TC 338 Cereal and cereal products
Technical Specification
67.060 Cereals, pulses and derived products
Published
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).
PUBLISHED
CEN/TS 15731:2008
90.93
Standard confirmed
May 24, 2011
IN_DEVELOPMENT
prEN 15731 rev