ISO 27971:2023

International Standard   Current Edition · Approved on 14 June 2023

Cereals and cereal products — Common wheat (Triticum aestivum L.) — Determination of Alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology

ISO 27971:2023 Files

English 56 Pages
Current Edition
81.68 BHD

ISO 27971:2023 Scope

This document specifies a method of determining, using an Alveograph, the rheological properties of different types of dough obtained from common 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;

    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.

Best Sellers

GSO 150-2:2013
 
Gulf Standard
Expiration dates for food products - Part 2 : Voluntary expiration dates
BH GSO 150-2:2015
GSO 150-2:2013 
Bahraini Standard
Expiration dates for food products - Part 2 : Voluntary expiration dates
BH GSO 2055-1:2016
GSO 2055-1:2015 
Bahraini Technical Regulation
HALAL FOOD - Part 1 : General Requirements
GSO 2055-1:2015
 
Gulf Technical Regulation
HALAL FOOD - Part 1 : General Requirements

Recently Published

ISO/TR 5914:2024
 
International Standard
Railway applications — Rolling stock — Interior passive safety
ISO 115:2024
 
International Standard
Unalloyed aluminium ingots for remelting — Classification and composition
ISO 12129-1:2024
 
International Standard
Plain bearings — Tolerances — Part 1: Fits
ISO 19702:2024
 
International Standard
Sampling and analysis of toxic gases and vapours in fire effluents using Fourier Transform Infrared (FTIR) spectroscopy