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)

This International Standard 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 (see Clause 7);
— 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
(see Clause 8).

Getreide und Getreideerzeugnisse - Weizen (Triticum aestivum L.) - Bestimmung der Eigenschaften von Teig bei konstanter Flüssigkeitszufuhr zu handelsüblichen Mehlen oder Versuchsmehlen bei gleichen Versuchsmahlverfahren mittels Alveograph (ISO 27971:2015)

Diese Internationale Norm 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.
Sie 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 zum Vermahlen, damit die Kleie leichter vom Endosperm getrennt werden kann (siehe Abschnitt 7);
-   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 (siehe Abschnitt 8).

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 27971:2015)

ISO 27971:2015 spécifie une méthode de détermination, au moyen d'un alvéographe, des caractéristiques rhéologiques de différents types de pâtes obtenues à partir de farines de blés tendres (Triticum aestivum L.) issues de mouture industrielle ou de mouture d'essai.

Žito in proizvodi iz žita - Navadna pšenica (Triticum aestivum L.) - Določevanje lastnosti testa iz običajnih komercialnih ali preskusnih mok z alveografom ob stalnem dodajanju vode in s preskusnim postopkom mletja (ISO 27971:2015)

Ta mednarodni standard 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 (glej točko 7)
– 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.
(glej točko 8.)

General Information

• Status: Withdrawn
• Public Enquiry End Date: 14-Apr-2014
• Publication Date: 04-Aug-2015
• Withdrawal Date: 15-Aug-2023
• ICS: 67.060 - Cereals, pulses and derived products
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 9900 - Withdrawal (Adopted Project)
• Start Date: 05-Jul-2023
• Due Date: 28-Jul-2023
• Completion Date: 16-Aug-2023
• Ref Project: 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)

Relations

• Replaces: SIST EN 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 (ISO 27971:2008)
• Effective Date: 01-Sep-2015
• Replaced By: 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)
• Effective Date: 01-Sep-2023

Standards Content (Sample)

SLOVENSKI STANDARD
SIST EN ISO 27971:2015
01-september-2015
1DGRPHãþD
SIST EN ISO 27971:2008
äLWRLQSURL]YRGLL]åLWD1DYDGQDSãHQLFD7ULWLFXPDHVWLYXP/'RORþHYDQMH
ODVWQRVWLWHVWDL]RELþDMQLKNRPHUFLDOQLKDOLSUHVNXVQLKPRN]DOYHRJUDIRPRE
VWDOQHPGRGDMDQMXYRGHLQVSUHVNXVQLPSRVWRSNRPPOHWMD,62
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)
Getreide und Getreideerzeugnisse - Weizen (Triticum aestivum L.) - Bestimmung der
Eigenschaften von Teig bei konstanter Flüssigkeitszufuhr zu handelsüblichen Mehlen
oder Versuchsmehlen bei gleichen Versuchsmahlverfahren mittels Alveograph (ISO
27971:2015)
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 27971:2015)
Ta slovenski standard je istoveten z: EN ISO 27971:2015
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
SIST EN ISO 27971:2015 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 27971:2015

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SIST EN ISO 27971:2015

EUROPEAN STANDARD
EN ISO 27971

NORME EUROPÉENNE

EUROPÄISCHE NORM
June 2015
ICS 67.060 Supersedes EN ISO 27971:2008
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 27971:2015)
Céréales et produits céréaliers - Blé tendre (Triticum Getreide und Getreideerzeugnisse - Weizen (Triticum
aestivum L.) - Détermination des propriétés aestivum L.) - Bestimmung der Eigenschaften von Teig bei
alvéographiques d'une pâte à hydratation constante de konstanter Flüssigkeitszufuhr zu handelsüblichen Mehlen
farine industrielle ou d'essai et méthodologie pour la oder Versuchsmehlen bei gleichen Versuchsmahlverfahren
mouture d'essai (ISO 27971:2015) mittels Alveograph (ISO 27971:2015)
This European Standard was approved by CEN on 16 April 2015.

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, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United
Kingdom.





EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2015 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 27971:2015 E
worldwide for CEN national Members.

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SIST EN ISO 27971:2015
EN ISO 27971:2015 (E)
Contents Page
Foreword .3

2

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SIST EN ISO 27971:2015
EN ISO 27971:2015 (E)
Foreword
This document (EN ISO 27971:2015) 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 2015, and conflicting national standards shall be withdrawn
at the latest by December 2015.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN ISO 27971:2008.
Accordin
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