CORDIS provides links to public deliverables and publications of HORIZON projects.
Links to deliverables and publications from FP7 projects, as well as links to some specific result types such as dataset and software, are dynamically retrieved from OpenAIRE .
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Fifteen organizations from nine countries have collaborated in certifying a standard wheat flour (denoted CRM 563). The flour is characterized by 17 properties measured from eight standard test procedures. Samples of the flour are now available to food manufacturers and laboratories who wish to calibrate their measuring apparatus to common European standards.
An ordinary, commercially milled flour was selected on the basis of its physical and chemical properties. A 400-kg batch was blended and then packed into 1000 vacuum-sealed laminated sachets each containing about 360 g; 50 kg of the batch was blended with a different flour to produce control samples with slightly different properties. Standard tests were for moisture, protein and ash content, and more specialized industry tests involved falling number and Zeleny sedimentation volume. The rheological tests required several different countries to test samples under defined conditions within a short period of time. This provided a wide base of independent tests whose values could then be compared. The rheological tests were based on three specialized measuring machines used in the food industry. The Brabender Farinograph records the resistance of a dough to mixing (known as consistency) as it is formed from flour and water. The features of the resulting 'mixing curve' are a guide to the strength of the flour in relation to its water absorption. A sample from the Farinograph is then moulded into a standard shape. After a fixed period of time the dough is stretched on the Brabender Extensograph and a curve is drawn recording the resistance of the dough to stretching. The size and shape of the curve are a guide to the baking characteristics of the flour. Another specialized machine , the Chopin Alveograph, records the pressure developed in a dough bubble during inflation. The resulting graph describes the resistance to stretching and the extensibility of the dough. As with the Extensograph, the length and shape of the curve can be related to the baking characteristics of the flour.
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