<p>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 (<i>Triticum aestivum</i> L.) produced by industrial milling or laboratory test milling.</p>
<p>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.</p>
Registration number (WIID)
44449
Scope
<p>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 (<i>Triticum aestivum</i> L.) produced by industrial milling or laboratory test milling.</p>
<p>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.</p>
