EN ISO 27971:2015
(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 27971:2015)
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)
ISO 27971:2015 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.
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
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
01-september-2015
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SIST EN ISO 27971:2008
äLWRLQSURL]YRGLL]åLWD1DYDGQDSãHQLFD 7ULWLFXPDHVWLYXP/ 'RORþHYDQMH
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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
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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.
Contents Page
Foreword .3
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.
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, 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 the United Kingdom.
Endorsement notice
The text of ISO 27971:2015 has been approved by CEN as EN ISO 27971:2015 without any modification.
INTERNATIONAL ISO
STANDARD 27971
Second edition
2015-06-01
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 27971:2015(E)
©
ISO 2015
ISO 27971:2015(E)
© ISO 2015, Published in Switzerland
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ii © ISO 2015 – All rights reserved
ISO 27971:2015(E)
Contents Page
Foreword .v
Introduction .vi
1 Scope . 1
2 Normative references . 1
3 Principle . 1
4 Reagents . 1
5 Apparatus . 2
6 Sampling . 9
7 Preparation of the wheat for laboratory milling. .10
7.1 Cleaning the laboratory sample .10
7.2 Test portion .10
7.3 Wheat moisture content determination .10
7.4 Wheat preparation.10
7.4.1 General.10
7.4.2 Wheat with initial moisture content between 13 % and 15 % (one-
stage moistening) .10
7.4.3 Wheat with a moisture content less than 13 % (two-stage moistening) . .10
7.4.4 Wheat with a moisture content greater than 15 % (preliminary drying
followed by moistening, as described above) .11
8 Laboratory milling .11
8.1 General .11
8.2 Milling procedure .11
8.2.1 Breaking .11
8.2.2 Reduction .11
8.2.3 Flour homogenization .12
8.2.4 Storage of the flour.12
8.3 Expression of milling results.12
9 Preparation and alveograph test .13
9.1 Preliminary checks .13
9.2 Preliminary operations .14
9.3 Kneading .15
9.4 Preparation of dough test pieces .16
9.5 Alveograph test .20
9.5.1 Initial preparation.20
9.5.2 First operation: Adjusting the dough test piece .21
9.5.3 Second operation: biaxial extension .22
9.6 Expression of alveograph test results .23
9.6.1 General.23
9.6.2 Maximum pressure parameter, P . 23
9.6.3 Mean abscissa at rupture, L . 23
9.6.4 Swelling index, G . 24
9.6.5 Elasticity index .24
9.6.6 Curve configuration ratio, P/L .
...
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