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ÖNORM CEN/TS 15731
Issue date: 2008 11 01
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...
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Valid
Publisher:
Austrian Standards International
Format:
Digital | 39 Pages
Language:
German
| English
| Download GER/ENG
Optionally co-design standards:
ICS
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).
ÖNORM CEN/TS 15731
2008 11 01
Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph prop...
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ÖNORM CEN/TS 15731
2008 01 01
Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph prop...
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