Abstract
ISO 27971:2008 specifies a method of using an alveograph to determine the rheological properties of different types of dough obtained from “soft” to “hard” wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory test milling.
ISO 27971:2008 describes the alveograph test and how to use a laboratory mill to produce flour in two stages: 1) preparation of the wheat grain for milling to make it easier to separate the bran from the endosperm; and 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.
General information
-
Status: WithdrawnPublication date: 2008-05Stage: Withdrawal of International Standard [95.99]
-
Edition: 1Number of pages: 52
-
Technical Committee :ISO/TC 34/SC 4ICS :67.060
- RSS updates
Life cycle
-
Previously
WithdrawnISO 5530-4:2002
-
Now
-
Revised by
WithdrawnISO 27971:2015
Got a question?
Check out our FAQs
Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)