CEN/TS 15731:2008
(Main)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
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
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 test 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 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 8).
Getreide und Getreideerzeugnisse - Weizen (Triticum aestivum L.) - Bestimmung der Eigenschaften von Teig bei adaptierter Flüssigkeitszufuhr zu handelsüblichen Mehlen oder Versuchsmehlen bei gleichen Versuchsmahlverfahren mittels Alveograph
Céréales et produits céréaliers - Blé tendre (Triticum aestivum L.) - Détermination des propriétés alvéographiques d’une pâte à hydratation constante adaptée de farine industrielle ou d’essai et méthodologie pour la mouture d’essai
Le présent document prescrit une méthode de détermination, au moyen de l'alvéographe, des
caractéristiques rhéologiques de différents types de pâtes à hydratation adaptée obtenues à partir de farines
de blés tendres (Triticum aestivum L.) « soft » à « hard » issues de mouture industrielle ou de mouture d’essai
en laboratoire.
Il 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 des grains de blé en vue de la mouture, afin de faciliter la séparation du son et de
l’amande (voir Article 7) ;
⎯ 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 (voir l’Article 8).
Žito in žitni proizvodi - Skupna pšenica (Triticum aestivum L.) - Ugotavljanje lastnosti testa z alveografom s prilagojeno hidratacijo za javno uporabo ali preskušanje moke in preskušanje po metodologiji valjanja
General Information
Standards Content (Sample)
SLOVENSKI STANDARD
01-januar-2009
Žito in žitni proizvodi - Skupna pšenica (Triticum aestivum L.) - Ugotavljanje
lastnosti testa z alveografom s prilagojeno hidratacijo za javno uporabo ali
preskušanje moke in preskušanje po metodologiji valjanja
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
Getreide und Getreideerzeugnisse - Weizen (Triticum aestivum L.) - Bestimmung der
Eigenschaften von Teig bei adaptierter Flüssigkeitszufuhr zu handelsüblichen Mehlen
oder Versuchsmehlen bei gleichen Versuchsmahlverfahren mittels Alveograph
Céréales et produits céréaliers - Blé tendre (Triticum aestivum L.) - Détermination des
propriétés alvéographiques d’une pâte à hydratation constante adaptée de farine
industrielle ou d’essai et méthodologie pour la mouture d’essai
Ta slovenski standard je istoveten z: CEN/TS 15731:2008
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.
TECHNICAL SPECIFICATION
CEN/TS 15731
SPÉCIFICATION TECHNIQUE
TECHNISCHE SPEZIFIKATION
August 2008
ICS 67.060
English Version
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
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 adaptierter Flüssigkeitszufuhr zu handelsüblichen Mehlen
adaptée de farine industrielle ou d'essai et méthodologie oder Versuchsmehlen bei gleichen Versuchsmahlverfahren
pour la mouture d'essai mittels Alveograph
This Technical Specification (CEN/TS) was approved by CEN on 9 March 2008 for provisional application.
The period of validity of this CEN/TS is limited initially to three years. After two years the members of CEN will be requested to submit their
comments, particularly on the question whether the CEN/TS can be converted into a European Standard.
CEN members are required to announce the existence of this CEN/TS in the same way as for an EN and to make the CEN/TS available
promptly at national level in an appropriate form. It is permissible to keep conflicting national standards in force (in parallel to the CEN/TS)
until the final decision about the possible conversion of the CEN/TS into an EN is reached.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36 B-1050 Brussels
© 2008 CEN All rights of exploitation in any form and by any means reserved Ref. No. CEN/TS 15731:2008: E
worldwide for CEN national Members.
Contents Page
Foreword. 4
Introduction . 5
1 Scope. 6
2 Normative references. 6
3 Principle. 6
4 Reagents. 7
5 Apparatus. 7
6 Sampling. 12
7 Preparation of the wheat for test milling. 13
7.1 Cleaning the laboratory sample . 13
7.2 Test portion. 13
7.3 Determining the moisture content of wheat. 13
7.4 Wheat conditioning. 13
7.4.1 General. 13
7.4.2 Case of wheat with an initial moisture content of between 13 % and 15 %: (one-stage
moistening). 13
7.4.3 Case of wheat with a moisture content less than 13 %:( two-stage moistening). . 13
7.4.4 Wheat with a moisture content greater than 15 %: preliminary drying followed by conditioning,
as described above. 14
8 Laboratory milling. 14
8.1 General. 14
8.2 Milling procedure. 14
8.2.1 Break system. 14
8.2.2 Reduction system. 15
8.2.3 Flour homogenisation. 15
8.2.4 Storage of the flour. 15
8.3 Expression of milling results. 16
9 Preparation and Alveograph test. 16
9.1 Preliminary checks. 16
9.2 Preliminary operations. 20
9.3 Determination of flour water absorption capacity. 20
9.4 Kneading. 21
9.5 Preparation of dough test pieces. 21
9.6 Alveograph test. 23
9.7 Expression of the results of the Alveograph test at adapted hydration . 27
9.7.1 General. 27
9.7.2 Maximum pressure parameter “T”. 27
9.7.3 Average abscissa at rupture “A” . 28
9.7.4 Index of swelling “Ex”. 28
9.7.5 Elasticity index “Iec” . 28
9.7.6 “T/A” ratio. 28
9.7.7 Deformation energy “Fb”. 28
10 Test report. 29
Annex A (informative) Characteristics of the Chopin-Dubois CD1 mill. 30
A.1 Break system. 30
A.2 Reduction system. 30
A.3 Sieve material. 30
A.3.1 Post-break. 30
A.3.2 Post-reduction. 30
A.4 Milling. 31
A.5 Break performance indicator. 31
A.6 Conversion performance indicator. 31
A.7 Maintenance operations. 31
Annex B (normative) Moisture required to condition wheat. 32
Annex C (informative) Example milling sheet .33
Annex D (informative) Calculated values of “Ex” .35
Annex E (informative) Routine maintenance instructions for the alveograph .36
E.1 Before every trial .36
E.2 Every day.36
E.3 Every week.36
E.4 Every month.36
E.5 Every year.37
Bibliography.38
Foreword
This document (CEN/TS 15731:2008) has been prepared by Technical Committee CEN/TC 338 “Cereals and
cereal products”, the secretariat of which is held by AFNOR.
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.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to announce this Technical Specification: Austria, Belgium, Bulgaria, Cyprus, Czech Republic,
Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden,
Switzerland and the United Kingdom.
Introduction
The end-use value of wheat is determined by a number of properties that are useful in the manufacture of baked
products such as bread, rusks, biscuits, etc.
Such properties include the important viscoelastic (rheological) properties of dough formed as a result of flour
hydration and kneading. An alveograph is used to study the main parameters by subjecting a dough test piece to
biaxial extension (producing a dough bubble) at adapted hydration by inflating it with air, which is similar to the
deformation to which it is subjected during panary fermentation.
Recording the pressure generated inside the bubble throughout the deformation of the dough test piece until
rupture provides information on:
...
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