DD CEN/TS 15731 : DRAFT 2008

Foreword
Introduction
1 Scope
2 Normative references
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Preparation of the wheat for test milling
   7.1 Cleaning the laboratory sample
   7.2 Test portion
   7.3 Determining the moisture content of wheat
   7.4 Wheat conditioning
       7.4.1 General
       7.4.2 Case of wheat with an initial moisture content
             of between 13 % and 15 %: (one-stage moistening)
       7.4.3 Case of wheat with a moisture content less than
             13 %: (two-stage moistening)
       7.4.4 Wheat with a moisture content greater than 15 %:
             preliminary drying followed by conditioning, as
             described above
8 Laboratory milling
   8.1 General
   8.2 Milling procedure
       8.2.1 Break system
       8.2.2 Reduction system
       8.2.3 Flour homogenisation
       8.2.4 Storage of the flour
   8.3 Expression of milling results
9 Preparation and Alveograph test
   9.1 Preliminary checks
   9.2 Preliminary operations
   9.3 Determination of flour water absorption capacity
   9.4 Kneading
   9.5 Preparation of dough test pieces
   9.6 Alveograph test
   9.7 Expression of the results of the Alveograph test at
       adapted hydration
       9.7.1 General
       9.7.2 Maximum pressure parameter "T"
       9.7.3 Average abscissa at rupture "A"
       9.7.4 Index of swelling "Ex"
       9.7.5 Elasticity index "Iec"
       9.7.6 "T/A" ratio
       9.7.7 Deformation energy "Fb"
10 Test report
Annex A (informative) Characteristics of the Chopin-Dubois
        CD1 mill
      A.1 Break system
      A.2 Reduction system
      A.3 Sieve material
          A.3.1 Post-break
          A.3.2 Post-reduction
      A.4 Milling
      A.5 Break performance indicator
      A.6 Conversion performance indicator
      A.7 Maintenance operations
Annex B (normative) Moisture required to condition wheat
Annex C (informative) Example milling sheet
Annex D (informative) Calculated values of "Ex"
Annex E (informative) Routine maintenance instructions for
        the alveograph
      E.1 Before every trial
      E.2 Every day
      E.3 Every week
      E.4 Every month
      E.5 Every year
Bibliography

Defines 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 test milling.