Objective
The minimum bread-making quality of common wheat and other basic cereals is assessed according to testing procedures given in EEC 2731/75 (as amended) regulation. The results of these quality tests rely on the accuracy of the measurement of water absorption of flour samples employing the so-called farinograph instrument following the ICC 115 standard. It should be underlined that, if samples of the same flour are evaluated with different farinographs, the results of the water absorption or the shape of the farinogram usually differ. Proper calibration and adjustment of the farinographs are required to obtain identical results. This adjustment (or calibration) must be performed with a set of reference flours of well established water absorption values.
The objective of the project is to establish the feasibility of the preparation of flour reference materials as a means of calibrating the farinograph instrument. Other rheological instruments, such as alveographs and extensographs used in the Member States as complementary tests, will also be considered.
STATUS
Collaborative studies on farinograph determination carried out during 1989 with the participation of 14 European laboratories have shown that the between laboratory variation is too large. A second study on the farinograph determination has been completed and the results are being evaluated.
Reference flours with certified rheological values are to be prepared in 1992.
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CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques. See: The European Science Vocabulary.
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Coordinator
92230 Gennevilliers
France
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Participants (18)
2030 ANTWERPEN
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47055 DUISBURG
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32756 Detmold
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46010 VALENCIA
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54110 THESSALONIKI
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1753 LISBOA Codex
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WD3 5SH Rickmansworth
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93500 PANTIN
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75013 Paris
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20079 Sant'Angelo Lodigiano
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8000 AARHUS C
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6600 LIBRAMONT-CHEVIGNY
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1000 BRUXELLES
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28004 MADRID
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92390 Villeneuve La Garenne
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10101 Romilly-sur-Seine
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15 DUBLIN
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6700 AA WAGENINGEN
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