prEN 15731 rev

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

General information

10.99 New project approved   Jun 30, 2023

CEN

CEN/TC 338 Cereal and cereal products

European Norm

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 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 (see Clause 8);
- 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 9).

Life cycle

PREVIOUSLY

PUBLISHED
CEN/TS 15731:2008

NOW

IN_DEVELOPMENT
prEN 15731 rev
10.99 New project approved
Jun 30, 2023