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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

Publication date:   May 14, 2008

95.99   Withdrawal of Standard   Jun 1, 2015

General information

95.99   Withdrawal of Standard   Jun 1, 2015

ISO

ISO/TC 34/SC 4 Cereals and pulses

International Standard

67.060   Cereals, pulses and derived products

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Scope

ISO 27971:2008 specifies a method of using an alveograph to determine the rheological properties of different types of dough obtained from “soft” to “hard” wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory test milling.
ISO 27971:2008 describes the alveograph test and how to use a laboratory mill to produce flour in two stages: 1) preparation of the wheat grain for milling to make it easier to separate the bran from the endosperm; and 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.

Life cycle

PREVIOUSLY

WITHDRAWN
ISO 5530-4:2002

NOW

WITHDRAWN
ISO 27971:2008
95.99 Withdrawal of Standard
Jun 1, 2015

REVISED BY

WITHDRAWN
ISO 27971:2015