NEN EN ISO 27971:2006被替代
Cereals And Cereal Products - Common Wheat (triticum Aestivum L.) - Determination Of Alveographic Properties Of Dough At Constant Hydration From Commercial Or Test Flours And Testmilling Methodology
出版：Nederlands Normalisatie Instituut
專家解讀視頻
Defines a method of using an alveograph to determine the rheological properties of different types of dough 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. 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.
ISO/DIS 27971 (2006) - Identical
