prEN 15731-2

Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration - Part 2 - For test flours and milling methodology

Scope

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 laboratory test milling.