ČSN EN ISO 27971

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. 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 7); - stage 2: the milling process, including breaking between three fluted rollers, reduction of particle size between two smooth