本文件规定了一种方法，该方法使用通过工业铣削或实验室试验研磨生产的“小麦粉”（Triticum aestivum L.）获得的适应水合的不同类型面团的流变性质。 它描述了凹槽测试和如何使用实验室磨机分两个阶段生产面粉: ï阶段1:制备小麦籽粒，使其更容易从胚乳分离麸皮（见第7章）; ²阶段2:铣削过程本身，包括涉及三个槽纹辊的断裂系统，减少两个光滑辊之间的粒径，并使用离心筛分机对产品进行分级（见第8章）

This document specifies a method that uses an alveograph to determine the rheological properties of different types of dough at adapted hydration obtained from “soft” to “hard” wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory test 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 (see Clause 7);  Stage 2: the milling process itself, including the break system involving three fluted rollers, reduction of particle size between two smooth rollers and the use of a centrifugal sieving machine to grade the products (see Clause 8).