1 Scope
This document 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:
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— stage 1: preparation of the wheat grain for milling to make it easier to separate
the bran from the endosperm;
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— stage 2: the milling process, including breaking between three fluted rollers, reduction
of particle size between two smooth rollers and the use of a centrifugal sieving machine
to grade the products.