ISO 27971:2023 PDF

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

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Название (английский):

ISO 27971:2023

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 56
Дата публикации:: 14 июня 2023 г.
Издание:: ISO IS 27971 edition 3 version 1
ICS:: 67.060

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Срок поставки:10 раб. дн. (перевод)

Цена:840 €

Описание (английский):

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.

Технические детали

Технический комитет: ISO/TC 34/SC 4 - Cereals and pulses
SKU: ISO 27971:2023

Abstract

Overview

ISO 27971:2023 specifies a standardized method for determining the rheological (Alveograph) properties of dough made from common wheat (Triticum aestivum L.) flour. The standard covers testing on both commercial (industrial) flours and flours produced by laboratory milling, including a two‑stage laboratory milling methodology (grain preparation and milling). The Alveograph test records biaxial inflation of a dough piece to measure resistance, extensibility, elasticity and strength - key indicators for baking performance and wheat quality.

Key Topics and Requirements

Scope and principle: Defines use of an Alveograph to generate an Alveogram by inflating dough at constant hydration and recording pressure until rupture.
Laboratory milling methodology: Two-stage process
- Stage 1: conditioning/cleaning of wheat (preparation to separate bran and endosperm)
- Stage 2: milling steps - breaking between fluted rollers, reduction between smooth rollers, and centrifugal sieving to grade products.
Wheat conditioning: Moisture handling rules are specified (one‑stage moistening for initial moisture 13–15 %, two‑stage when <13 %, and drying plus moistening when >15 %).
Test procedures: Sampling, kneading, preparation of dough patties, Alveograph operations (placement, biaxial extension), and result expression.
Alveograph parameters: Maximum pressure (P), mean abscissa at rupture (L) converted to swelling index (G), elasticity index (I), deformation work (W), and the P/L ratio (balance of stiffness vs extensibility).
Quality control and precision: Interlaboratory precision, repeatability and reproducibility limits, uncertainty and reporting requirements are included.
Supportive annexes: Mill characteristics, conditioning tables, conversion tables (L to G), interlaboratory data, maintenance instructions, and proteolytic activity assessment.

Practical Applications

Wheat and flour quality assessment: Evaluate viscoelastic properties relevant to breadmaking and other baked goods.
Varietal selection and breeding: Compare rheological profiles of wheat lines for breeding programs.
Blending and formulation: Guide blending of wheat/flour batches to achieve target Alveograph criteria (W, P, L).
Quality control for mills and bakeries: Routine monitoring of flour performance and detection of proteolytic activity or contamination.
Research and product development: Standardized method for comparative studies and process optimization.

Who should use ISO 27971:2023

Cereal technologists, millers, flour testers, baking R&D teams, grain traders, quality assurance laboratories, and standards bodies involved in cereal product testing.

Related Standards (if applicable)

ISO 27971 sits alongside other cereal and flour testing standards (see normative references and bibliography in the document). For instrument compatibility, note the standard updates instrument coverage (older AlveoNG removed; AlveoPC and Alveolab added).

Overview

Key Topics and Requirements

Scope and principle: Defines use of an Alveograph to generate an Alveogram by inflating dough at constant hydration and recording pressure until rupture.
Laboratory milling methodology: Two-stage process
- Stage 1: conditioning/cleaning of wheat (preparation to separate bran and endosperm)
- Stage 2: milling steps - breaking between fluted rollers, reduction between smooth rollers, and centrifugal sieving to grade products.
Wheat conditioning: Moisture handling rules are specified (one‑stage moistening for initial moisture 13–15 %, two‑stage when <13 %, and drying plus moistening when >15 %).
Test procedures: Sampling, kneading, preparation of dough patties, Alveograph operations (placement, biaxial extension), and result expression.
Alveograph parameters: Maximum pressure (P), mean abscissa at rupture (L) converted to swelling index (G), elasticity index (I), deformation work (W), and the P/L ratio (balance of stiffness vs extensibility).
Quality control and precision: Interlaboratory precision, repeatability and reproducibility limits, uncertainty and reporting requirements are included.
Supportive annexes: Mill characteristics, conditioning tables, conversion tables (L to G), interlaboratory data, maintenance instructions, and proteolytic activity assessment.

Practical Applications

Wheat and flour quality assessment: Evaluate viscoelastic properties relevant to breadmaking and other baked goods.
Varietal selection and breeding: Compare rheological profiles of wheat lines for breeding programs.
Blending and formulation: Guide blending of wheat/flour batches to achieve target Alveograph criteria (W, P, L).
Quality control for mills and bakeries: Routine monitoring of flour performance and detection of proteolytic activity or contamination.
Research and product development: Standardized method for comparative studies and process optimization.

Who should use ISO 27971:2023

Cereal technologists, millers, flour testers, baking R&D teams, grain traders, quality assurance laboratories, and standards bodies involved in cereal product testing.

Related Standards (if applicable)

ISO 27971 sits alongside other cereal and flour testing standards (see normative references and bibliography in the document). For instrument compatibility, note the standard updates instrument coverage (older AlveoNG removed; AlveoPC and Alveolab added).

ISO 27971:2023 PDF

Технические детали

Abstract

Overview

Key Topics and Requirements

Practical Applications

Who should use ISO 27971:2023

Related Standards (if applicable)

Похожие стандарты

Abstract

Overview

Key Topics and Requirements

Practical Applications

Who should use ISO 27971:2023

Related Standards (if applicable)

Похожие стандарты

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