60.60 Standard published Jun 28, 2023
CEN
CEN/TC 338 Cereal and cereal products
European Norm
67.060 Cereals, pulses and derived products
Published
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.
WITHDRAWN
EN ISO 27971:2015
PUBLISHED
EN ISO 27971:2023
60.60
Standard published
Jun 28, 2023