Appendix 3 :Fast Preparation Method Called Bipea - Chopin CD1 Mode D'emploi

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Appendix 3 : FAST PREPARATION METHOD CALLED BIPEA
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Laboratory Mill CD1
BIPEA "Soft Wheat" Commission - May 1976
GENERAL DIRECTIVES FOR A FAST ESTIMATION OF WHEATS
BAKING STRENGTH BY THE MEANS OF THE ALVEOGRAPH
1 - OBJECT
The objectives of the present directives are the conditioning and the
milling of wheats in order to determine quickly their baking value by
the means of the Alveograph. Whatever the cleaning, conditioning,
and milling machines used, their use should fulfil these directives, in
order to get the same results.
2 - REFERENCES
V 03-710 - Determining in practise some rheologic characteristics of
dough by the means of the Alveograph.
3 - PRINCIPLE
Cleaning, short time conditioning, and milling of a wheat sample.
Determining the moisture content of the flour obtained, then,
immediatly, Alveograph test.
4 - CLEANING
Weigh out, if possible by means of a divider, 550 to 650 grams of
grain, according to the mill used. The impurities like balls, dressed
seeds, foreign seeds should be removed from the sample. Use
preferably a laboratory cleaner. In the case of a manual cleaning,
use a 2 mm gap sifter - NF 03-709. Take care to remove all the
metallic particles from the sample, they could damage the mill
cylinders.
5 - CONDITIONING
Determine the moisture content of the so cleaned wheat by the
means of an authorized moisturemeter or, by the means of a
moisturemeter checked by the S.I.M., and given results with a
deviation of less than ± 0.5 % than the moisture content obtained
with the NF V 03- 707 method. Read on the table presented in
appendix the amount of water that should be added to bring the
moisture content to 15.5 %. It may exceptionally be brought to 16.5
% for the vitreous wheat and the strong wheat. Put 500 or 600 g of
cleaned wheat, weighted with an accuracy of 0.5 g, in a 2-liter flask,
fitted with a large and air-tight opening. Then pour the water to add
for the conditioning by the means of a pipette graduated in 1/10 of
ml.
For the very dry wheat (less than 12.5 % of moisture content), add
the water in two rows (2/3 at the beginning of the conditioning, the
Instruction manual
02/2017