Table of Contents

Foreword
Introduction
1 Scope
2 Normative references
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Preparation of the wheat for laboratory milling
8 Laboratory milling
9 Preparation and alveograph test
10 Precision
11 Test report
Annex A (informative) - Characteristics of the Chopin-Dubois CD1 mill
Annex B (normative) - Quantity of water to be added to
        wheat for conditioning
Annex C (informative) - Sample milling sheet
Annex D (informative) - Conversion table from L to G
Annex E (informative) - Interlaboratory and proficiency test
        data for commercial flours
Annex F (informative) - Interlaboratory data for laboratory
        milled flour
Annex G (informative) - Routine maintenance instructions
        for the alveograph
Annex H (informative) - Assessment of proteolytic activity in
        wheat (T. aestivum L.) or flour
Bibliography

Abstract

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.

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	International Organization for Standardization
Pages
ISBN
Committee	ISO/TC 34
Supersedes	ISO 5530-4 : 2002 ISO/DIS 27971 : 60.00 (2015)