<p class="MsoBodyText" style="mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast;">This document specifies a method of determining, using an Alveograph, the rheological properties of different types of dough obtained from common wheat flour (<em style="mso-bidi-font-style: normal;">Triticum aestivum</em> L.) produced by industrial milling or laboratory milling.</span></p>
<p class="MsoBodyText" style="mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast;">It describes the Alveograph test and how to use a laboratory mill to produce flour in two stages:</span></p>
<p class="ListContinue1" style="tab-stops: 19.85pt 39.7pt 59.55pt 79.4pt 99.25pt 119.05pt 138.9pt 158.75pt 178.6pt 7.0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast;">—<span style="mso-tab-count: 1;"> </span>stage 1: preparation of the wheat grain for milling to make it easier to separate the bran from the endosperm;</span></p>
<p class="ListContinue1" style="tab-stops: 19.85pt 39.7pt 59.55pt 79.4pt 99.25pt 119.05pt 138.9pt 158.75pt 178.6pt 7.0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast;">—<span style="mso-tab-count: 1;"> </span>stage 2: the milling process, including breaking between three fluted rollers, reduction of particle size between two smooth rollers and the use of a centrifugal sieving machine to grade the products.</span></p>
Registration number (WIID)
82591
Scope
<p class="MsoBodyText" style="mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast;">This document specifies a method of determining, using an Alveograph, the rheological properties of different types of dough obtained from common wheat flour (<em style="mso-bidi-font-style: normal;">Triticum aestivum</em> L.) produced by industrial milling or laboratory milling.</span></p>
<p class="MsoBodyText" style="mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast;">It describes the Alveograph test and how to use a laboratory mill to produce flour in two stages:</span></p>
<p class="ListContinue1" style="tab-stops: 19.85pt 39.7pt 59.55pt 79.4pt 99.25pt 119.05pt 138.9pt 158.75pt 178.6pt 7.0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast;">—<span style="mso-tab-count: 1;"> </span>stage 1: preparation of the wheat grain for milling to make it easier to separate the bran from the endosperm;</span></p>
<p class="ListContinue1" style="tab-stops: 19.85pt 39.7pt 59.55pt 79.4pt 99.25pt 119.05pt 138.9pt 158.75pt 178.6pt 7.0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast;">—<span style="mso-tab-count: 1;"> </span>stage 2: the milling process, including breaking between three fluted rollers, reduction of particle size between two smooth rollers and the use of a centrifugal sieving machine to grade the products.</span></p>
