ČSN EN ISO 27971 (461028) Zrušená norma

Anotace obsahu normy

This International Standard 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 (see Clause 7);
- stage 2: the milling process, including breaking between three fluted rollers, reduction of particle
size between two smooth