SIST EN 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

• Status: Published
• Public Enquiry End Date: 29-Apr-2022
• Publication Date: 17-Aug-2023
• ICS: 67.060 - Cereals, pulses and derived products
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 05-Jul-2023
• Due Date: 09-Sep-2023
• Completion Date: 18-Aug-2023
• Ref Project: EN 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)

Relations

• Replaces: SIST EN ISO 27971:2015 - 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 27971:2015)
• Effective Date: 01-Sep-2023

Standards Content (Sample)

SLOVENSKI STANDARD
SIST EN ISO 27971:2023
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
SIST EN ISO 27971:2023 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 27971:2023

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SIST EN ISO 27971:2023


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.

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SIST EN ISO 27971:2023
EN ISO 27971:2023 (E)
Contents Page
European foreword . 3

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SIST EN ISO 27971:2023
EN ISO 27971:2023 (E)
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.
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