BS EN ISO 27971-2015 Cereals and cereal products Common wheat (Triticum aestivum L ) Determination of alveograph properties of dough at constant hydration from commercial or test f.pdf
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1、BSI Standards PublicationBS EN ISO 27971:2015Cereals and cereal products Common wheat (Triticumaestivum L.) Determinationof alveograph properties ofdough at constant hydrationfrom commercial or test floursand test milling methodologyBS EN ISO 27971:2015 BRITISH STANDARDNational forewordThis British
2、Standard is the UK implementation of EN ISO 27971:2015. It supersedes BS EN ISO 27971:2008 which iswithdrawn.The UK participation in its preparation was entrusted to Technical Committee AW/4, Cereals and pulses.A list of organizations represented on this committee can be obtained on request to its s
3、ecretary.This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. The British Standards Institution 2015.Published by BSI Standards Limited 2015ISBN 978 0 580 84004 3 ICS 67.060 Compliance with a British Standard cann
4、ot confer immunity from legal obligations.This British Standard was published under the authority of the Standards Policy and Strategy Committee on 30 June 2015.Amendments/corrigenda issued since publicationDate T e x t a f f e c t e dEUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 27971 Ju
5、ne 2015 ICS 67.060 Supersedes EN ISO 27971:2008English Version 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 27971:2015) Crales et produits cra
6、liers - Bl tendre (Triticum aestivum L.) - Dtermination des proprits alvographiques dune pte hydratation constante de farine industrielle ou dessai et mthodologie pour la mouture dessai (ISO 27971:2015) Getreide und Getreideerzeugnisse - Weizen (Triticum aestivum L.) - Bestimmung der Eigenschaften v
7、on Teig bei konstanter Flssigkeitszufuhr zu handelsblichen Mehlen oder Versuchsmehlen bei gleichen Versuchsmahlverfahren mittels Alveograph (ISO 27971:2015) This European Standard was approved by CEN on 16 April 2015. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which st
8、ipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN member. This Europea
9、n Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same status as the official versions. CEN members are t
10、he national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Roman
11、ia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels 2015 CEN All rights of exploitation in any form and by
12、any means reserved worldwide for CEN national Members. Ref. No. EN ISO 27971:2015 EBS EN ISO 27971:2015EN ISO 27971:2015 (E) 3 Foreword This document (EN ISO 27971:2015) has been prepared by Technical Committee ISO/TC 34 “Food products“in collaboration with Technical Committee CEN/TC 338 “Cereal and
13、 cereal products” the secretariat of whichis held by AFNOR. This European Standard shall be given the status of a national standard, either by publication of an identicaltext or by endorsement, at the latest by December 2015, and conflicting national standards shall be withdrawnat the latest by Dece
14、mber 2015. Attention is drawn to the possibility that some of the elements of this document may be the subject of patentrights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. This document supersedes EN ISO 27971:2008. According to the CEN-CENELEC Int
15、ernal Regulations, the national standards organizations of the followingcountries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, CzechRepublic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece,Hungary, Iceland, Ire
16、land, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. Endorsement notice The text of ISO 27971:2015 has been approved by CEN as EN ISO 27971:2015 without any modification. BS EN
17、 ISO 27971:2015ISO 27971:2015(E)Foreword vIntroduction vi1 Scope . 12 Normative references 13 Principle 14 Reagents 15 Apparatus . 26 Sampling 97 Preparation of the wheat for laboratory milling. 107.1 Cleaning the laboratory sample 107.2 Test portion . 107.3 Wheat moisture content determination 107.
18、4 Wheat preparation 107.4.1 General. 107.4.2 Wheat with initial moisture content between 13 % and 15 % (one-stage moistening) .107.4.3 Wheat with a moisture content less than 13 % (two-stage moistening) .107.4.4 Wheat with a moisture content greater than 15 % (preliminary drying followed by moisteni
19、ng, as described above) 118 Laboratory milling .118.1 General 118.2 Milling procedure 118.2.1 Breaking . 118.2.2 Reduction 118.2.3 Flour homogenization 128.2.4 Storage of the flour128.3 Expression of milling results 129 Preparation and alveograph test 139.1 Preliminary checks . 139.2 Preliminary ope
20、rations . 149.3 Kneading 159.4 Preparation of dough test pieces 169.5 Alveograph test 209.5.1 Initial preparation209.5.2 First operation: Adjusting the dough test piece .219.5.3 Second operation: biaxial extension 229.6 Expression of alveograph test results 239.6.1 General. 239.6.2 Maximum pressure
21、parameter, P 239.6.3 Mean abscissa at rupture, L . 239.6.4 Swelling index, G . 249.6.5 Elasticity index .249.6.6 Curve configuration ratio, P/L 249.6.7 Deformation work, W . 2410 Precision 2410.1 Interlaboratory tests . 2410.2 Repeatability limits 2510.2.1 Commercial flour: limits established by the
22、 interlaboratory test 2510.2.2 Flour obtained from laboratory milling 2510.3 Reproducibility limits 25 ISO 2015 All rights reserved iiiContents PageBS EN ISO 27971:2015ISO 27971:2015(E)10.3.1 Commercial flour: Limits established by the proficiency tests .2510.3.2 Flour obtained from laboratory milli
23、ng 2610.4 Uncertainty 2611 Test report 26Annex A (informative) Characteristics of the Chopin-Dubois CD1 mill .27Annex B (normative) Quantity of water to be added to wheat for conditioning29Annex C (informative) Sample milling sheet .31Annex D (informative) Conversion table from L to G 32Annex E (inf
24、ormative) Interlaboratory and proficiency test data for commercial flours 34Annex F (informative) Interlaboratory data for laboratory milled flour 44Annex G (informative) Routine maintenance instructions for the alveograph .61Annex H (informative) Assessment of proteolytic activity in wheat (T. aest
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