British Standards Institution

Source:: CEN
Committee:: AW/4 - Cereals and pulses
Categories:: Information management | Standardization. General rules | Agriculture and Food | Food technology | Cereals, pulses and derived products

Scope

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).

Purpose

A collaborative study was conduct in order to complete the fidelity data of CEN/TC 15731. The results of this collaborative study have been incorporate in this project and it is suggested to convert this CEN/TS as a full EN standard.

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Please email further comments to: debbie.stead@bsigroup.com

Standard timeline

1. Proposal

Proposal start date:

13/03/2023

Proposal end date:

24/04/2023

2. Draft

3. Public Comments

4. Comment Resolution

5. Approval

6. Publication

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Standards Development

prEN 15731 "Cereals and cereal products — Common wheat (Triticum aestivum L.) — Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology"

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