标准摘要
[中文适用范围]： 本文件规定了使用Alveograph测定通过工业磨粉或实验室磨粉获得的普通小麦面粉（Triticum aestivum L.）制成的不同类型面团的流变学特性的方法。 它描述了Alveograph测试以及如何使用实验室磨粉机分两个阶段生产面粉： 阶段1：准备小麦籽粒用于磨粉，使其更容易将麸皮与胚乳分离； 阶段2：磨粉过程，包括三个凹槽辊之间的破碎、两个光滑辊之间的粒度减小以及使用离心筛分机对产品进行分级。 [外文原描述]： 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: — stage 1: preparation of the wheat grain for milling to make it easier to separate the bran from the endosperm; — 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.
英文名称Cereals and cereal products — Common wheat (Triticum aestivum L.) — Determination of Alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology