本文件规定了一种使用Alveograph测定不同类型面团流变特性的方法，这些面团是从通过工业研磨或实验室研磨生产的普通小麦粉（小麦）中获得的。 它描述了Alveograph测试以及如何使用实验室磨机分两个阶段生产面粉: -阶段1:准备用于碾磨的小麦颗粒，使其更容易从胚乳中分离麸皮； -第二阶段:碾磨过程，包括在三个槽辊之间破碎，在两个光滑辊之间减小颗粒尺寸，以及使用离心筛分机对产品进行分级。

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.