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delSRPS EN 15731:2023

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

General information

30.98     Mar 21, 2025

45.99    Mar 27, 2025

ISS

E034-4

European Norm

English  

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).

Life cycle

PREVIOUSLY

PUBLISHED
SRPS CEN/TS 15731:2009

NOW

ABANDON
delSRPS EN 15731:2023
30.98 Project deleted
Mar 21, 2025

REVISED BY

PROJECT
prSRPS EN ISO 25273:2025

Related project

Adopted from prEN 15731 rev IDENTICAL