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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 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 8);
- 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 9).
Reģistrācijas numurs (WIID)
81311
Darbības sfēra
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 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 8);
- 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 9).
