EN ISO 27971:2023
(Main)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 (ISO 27971:2023)
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 (ISO 27971:2023)
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.
Getreide und Getreideerzeugnisse - Weichweizen (Triticum aestivum L.) - Bestimmung der Eigenschaften von Teig bei konstanter Flüssigkeitszufuhr zu handelsüblichen Mehlen oder Versuchsmehlen bei gleichen Versuchsmahlverfahren mittels Alveograph (ISO 27971:2023)
Dieses Dokument legt ein Verfahren zur Bestimmung der rheologischen Eigenschaften verschiedener Teigarten mittels eines Alveographen fest, die aus Mehl von Weichweizen (Triticum aestivum L.) erhalten wurden, das durch industrielles Vermahlen oder Laborvermahlung hergestellt wurde.
Es beschreibt das alveographische Prüfverfahren sowie die Art und Weise der Anwendung einer Labormühle zur Herstellung von Mehl in zwei Stufen:
Stufe 1: Vorbereitung des Weizens (Korn) zum Vermahlen, damit die Kleie leichter vom Endosperm getrennt werden kann;
Stufe 2: die Vermahlung, einschließlich der Schrotung zwischen drei Riffelwalzen, der Verringerung der Korngröße zwischen zwei Glattwalzen sowie der Verwendung einer Zentrifugalsiebmaschine zur Klassierung der Erzeugnisse.
Céréales et produits céréaliers - Blé tendre (Triticum aestivum L.) - Détermination des propriétés alvéographiques d'une pâte à hydratation constante de farine industrielle ou d'essai et méthodologie pour la mouture d'essai (ISO 27971:2023)
Le présent document spécifie une méthode de détermination, au moyen d’un alvéographe, des caractéristiques rhéologiques de différents types de pâtes obtenues à partir de farine de blé tendre (Triticum aestivum L.) issue de mouture industrielle ou de mouture d’essai.
Elle décrit l’essai à l’alvéographe et les conditions d’obtention de la farine au moyen d’un moulin de laboratoire en deux étapes:
— étape 1: préparation du grain de blé en vue de la mouture, afin de faciliter la séparation du son et de l’amande;
— étape 2: processus de mouture comprenant un broyage entre trois cylindres cannelés, une réduction de la taille des particules entre deux cylindres lisses et le classement des produits à l’aide d’une bluterie centrifuge.
Žito in proizvodi iz žita - Navadna pšenica (Triticum aestivum L.) - Določevanje alveografskih lastnosti testa pri stalnem dodajanju vode iz običajnih komercialnih ali preskusnih mok in preskus postopka mletja (ISO 27971:2023)
Ta dokument določa metodo za določanje – z alveografom – reoloških lastnosti različnih tipov testa iz običajne pšenične moke (Triticum aestivum L.), pridobljene z industrijskim ali laboratorijskim mletjem.
Opisuje preskus z alveografom in kako uporabiti laboratorijski mlin za izdelavo moke v dveh korakih:
– 1. korak: priprava pšeničnega zrnja za mletje za lažje ločevanje lupine od endosperma;
– 2. korak: postopek mletja, vključno z lomljenjem med tremi rebrastimi valji, zmanjšanjem velikosti delcev med dvema gladkima valjema in uporabo centrifugalnega stroja za presejanje za razvrščanje izdelka.
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
01-september-2023
Nadomešča:
SIST EN ISO 27971:2015
Žito in proizvodi iz žita - Navadna pšenica (Triticum aestivum L.) - Določevanje
alveografskih lastnosti testa pri stalnem dodajanju vode iz običajnih komercialnih
ali preskusnih mok in preskus postopka mletja (ISO 27971:2023)
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 (ISO 27971:2023)
Getreide und Getreideerzeugnisse - Weichweizen (Triticum aestivum L.) - Bestimmung
der Eigenschaften von Teig bei konstanter Flüssigkeitszufuhr zu handelsüblichen
Mehlen oder Versuchsmehlen bei gleichen Versuchsmahlverfahren mittels Alveograph
(ISO 27971:2023)
Céréales et produits céréaliers - Blé tendre (Triticum aestivum L.) - Détermination des
propriétés alvéographiques d'une pâte à hydratation constante de farine industrielle ou
d'essai et méthodologie pour la mouture d'essai (ISO 27971:2023)
Ta slovenski standard je istoveten z: EN ISO 27971:2023
ICS:
67.060 Žita, stročnice in proizvodi iz Cereals, pulses and derived
njih products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EN ISO 27971
EUROPEAN STANDARD
NORME EUROPÉENNE
June 2023
EUROPÄISCHE NORM
ICS 67.060 Supersedes EN ISO 27971:2015
English Version
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 (ISO 27971:2023)
Céréales et produits céréaliers - Blé tendre (Triticum Getreide und Getreideerzeugnisse - Weichweizen
aestivum L.) - Détermination des propriétés (Triticum aestivum L.) - Bestimmung der
alvéographiques d'une pâte à hydratation constante de Eigenschaften von Teig bei konstanter
farine industrielle ou d'essai et méthodologie pour la Flüssigkeitszufuhr zu handelsüblichen Mehlen oder
mouture d'essai (ISO 27971:2023) Versuchsmehlen bei gleichen Versuchsmahlverfahren
mittels Alveograph (ISO 27971:2023)
This European Standard was approved by CEN on 4 May 2023.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2023 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 27971:2023 E
worldwide for CEN national Members.
Contents Page
European foreword . 3
European foreword
This document (EN ISO 27971:2023) has been prepared by Technical Committee ISO/TC 34 "Food
products" in collaboration with Technical Committee CEN/TC 338 “Cereal and cereal products” the
secretariat of which is held by AFNOR.
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by December 2023, and conflicting national standards
shall be withdrawn at the latest by December 2023.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN ISO 27971:2015.
Any feedback and questions on this document should be directed to the users’ national standards
body/national committee. A complete listing of these bodies can be found on the CEN website.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland,
Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of
North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and the
United Kingdom.
Endorsement notice
The text of ISO 27971:2023 has been approved by CEN as EN ISO 27971:2023 without any modification.
INTERNATIONAL ISO
STANDARD 27971
Third edition
2023-06
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
Céréales et produits céréaliers — Blé tendre (Triticum aestivum
L.) — Détermination des propriétés alvéographiques d'une
pâte à hydratation constante de farine industrielle ou d'essai et
méthodologie pour la mouture d'essai
Reference number
ISO 27971:2023(E)
ISO 27971:2023(E)
© ISO 2023
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
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or ISO’s member body in the country of the requester.
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Email: copyright@iso.org
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Published in Switzerland
ii
ISO 27971:2023(E)
Contents Page
Foreword .v
Introduction . vi
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Reagents . 2
6 Apparatus . 2
7 Sampling . 6
8 Preparation of the wheat for laboratory milling . 6
8.1 Cleaning the laboratory sample . 6
8.2 Test portion . 6
8.3 Wheat moisture content determination . 6
8.4 Wheat preparation . 6
8.4.1 General . 6
8.4.2 Wheat with initial moisture content between 13 % and 15 % (one-stage
moistening) . 7
8.4.3 Wheat with a moisture content less than 13 % (two-stage moistening) . 7
8.4.4 Wheat with a moisture content greater than 15 % (preliminary drying
followed by moistening, as described above) . 7
9 Laboratory milling .7
9.1 General . 7
9.2 Milling procedure . . 8
9.2.1 Breaking . 8
9.2.2 Reduction . 8
9.2.3 Flour homogenization . 8
9.2.4 Storage of the flour . 9
9.3 Expression of milling results . 9
10 Preparation and Alveograph test .9
10.1 Preliminary checks . 9
10.2 Preliminary operations . 10
10.3 Kneading . 12
10.4 Preparation of dough test pieces . 14
10.5 Alveograph test . 15
10.5.1 Initial preparation . .15
10.5.2 First operation: placing the patty on the lower plate .15
10.5.3 Second operation: biaxial extension . 17
10.6 Expression of Alveograph test results . 17
10.6.1 General . 17
10.6.2 Maximum pressure parameter, P . 18
10.6.3 Mean abscissa at rupture, L .
...
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