ISO/AWI 25273

Проект данного международного стандарта был подготовлен рабочей группой.

Тезис

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).

Общая информация

Текущий статус
: В стадии разработки

Этап
: Регистрация новой рабочей темы в программе работ ТК/ПК [20.00]
Версия
: 1
Технический комитет :
ISO/TC 34/SC 4
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