NoL203/20 OfficialJournaloftheEuropeanCommunities 29.7.76
COMMISSION REGULATION (EEC)No1831/76
of28July1976
layingdownthemethodfordetermining theminimum bread-making qualityof
commonwheatrequiredforintervention inthe1976/77marketing year
(a)whenthemixerisopenedthedoughshallforma
coherentmasswhichhardlyadherestothesides
ofthebowlorspindleofthemixer.Itshallbe
possibletocollectthedoughbyhandandremove
itfromthemixingbowlinasinglemotion
withoutappreciable loss;
(b)duringmouldingthedoughshalladherehardly,or
notatall,tothesidesofthemouldingchamberso
thatitcanfreelyrotatearounditselfandforma
regularball;attheendoftheoperationthereshall
benodoughadheringtothelidofthechamber
Whenitisraised.THECOMMISSION OFTHEEUROPEAN
COMMUNITIES ,
HavingregardtotheTreatyestablishing theEuropean
Economic Community ,
HavingregardtoCouncilRegulation (EEC)No
2727/75of29October1975onthecommonorganiza­
tionofthemarketincereals(!),aslastamendedby
Regulation (EEC)No1146/76(2),andinparticular
Article4(3)thereof,
HavingregardtoCouncilRegulation (EEC)No
1621/76of22June1976fixingtheminimum stand­
ardsrequiredforintervention inthecaseofcommon
wheatofbread-making quality(3),
Whereas ,forthe1976/77marketing year,common
wheatisregardedasbeingofminimum bread-making
qualitywhen,aftermilling,mechanical kneading of
thedoughobtainedfromsuchwheatispossible ;
whereas,inordertoassessthebehaviour ofthedough
subjected tomechanical kneadingforbread-making
purposes ,itissufficienttoapplyonlythefirstpartof
theEuropean bread-making testdeveloped atthe
Commission 'srequestbyagroupofCommunity labo­
ries;
WhereastheManagement Committee forCerealshas
notdeliveredanopinionwithinthetimelimitsetby
itsChairman ,Article3
Bywayofderogation fromArticle 1,theItalianinter­
ventionagencymay,until30September 1976,distin­
guishbetweenbread-making andnon-bread-making
commonwheatbyreference toqualityrequirement
according tovariety.
Intheeventofdispute,onlythemethodfordeter­
miningthebread-making qualityofcommonwheat
definedinthisRegulation shallbeauthentic .
Article4
Thecostsregardingthebread-making testshallbe
bornebytheseller.Intheeventofadispute,theinter­
ventionagencyshallsubmitthecommonwheatin
questiontoafurtherbread-making test,thecostof
whichshallbebornebythelosingparty.HASADOPTED THISREGULATION :
Article 1
Forthe1976/77marketing year,commonwheatshall
beregarded asbeingofminimum bread-making
qualitywhen,aftermilling,thedoughobtainedfrom
suchwheatprovestobenon-sticky andmachinable .
Thesecharacteristics shallbeassessedbyapplyingthe
firstpartoftheEuropeanbread-making testaccording
tothestandardmethodsetoutintheAnnexhereto.
Article2
f
Inordertoqualifyasnon-sticky andsuitablefor
bread-making thedoughmustmeetthefollowing
requirements :Article 5
ThisRegulation shallenterintoforceonthethirdday
following itspublication intheOfficialJournalof
theEuropean Communities .
Itshallapplywitheffectfrom1August1976.(')OJNoL281,1.11.1975,p.1.
(2)OJNoL130,19.5.1976,p.1.
3)OJNoL180,6.7.1976,p.4.

29.7.76 NoL203/21 OfficialJournaloftheEuropeanCommunities
ThisRegulation shallbebindinginitsentiretyanddirectlyapplicable inallMember
States.
DoneatBrussels,28July1976.
FortheCommission
P.J.LARDINOIS
MemberoftheCommission

NoL203/22 OfficialJournaloftheEuropeanCommunities 29.7.76
ANNEX
PRACTICAL REFERENCE METHOD FORDETERMINING THEMINIMUM BREAD­
MAKING QUALITY OFCOMMON WHEAT
1.Title
Methodfortestbakingofwheatflour
2.Scope
Themethodisapplicable toflour,experimentally milledfromwheatfortheproduction of
yeastraisedbread.
3.Principle
Adoughismadefromflour,water,yeast,saltandsucrose,inaspecifiedmixer.Afterdividing
androunding,thepiecesaregiven30minutesrest;theyaremoulded,placedonbaking
sheetsandbakedafterafinalproofoffixedduration .Doughhandlingproperties arenoted.
Theloavesarejudgedbyvolume,height,crustcolour,crumbporepicture,andcrumbtexture.
4.Ingredients
4.1.Yeast
Engedura activedryyeast(Gist-Brocades NV,oraproducthavingthesamecharacteristics ).
4.2.Water
Tapwater.
4.3.Sugar-salt-ascorbic acidsolution
Dissolve30±0-5gofsodiumchloride(commercial grade),30±0-5gofsucrose(commer­
cialgrade),and0-040±0-001gascorbicacidin800±5gofwater.Preparefreshdaily.
4.4.Sugarsolution
Dissolve5±0-1gsucrose(commercial grade)in95±1gofwater.
4.5.Enzymeactivemaltflour
Commercial grade.
5.Equipment andapparatuses
5.1.—
5.2.Refrigerator
Formaintaining atemperature of4±2°C.
5.3.Balance
Maximum load2kg,accuracy2g.
5.4.Balance
Maximum load0-5kg,accuracy 0-1g.
5.5.Analytical balance
Accuracy 0-1•10-3g.

:9.7.76 OfficialJournaloftheEuropeanCommunities NoL203/23
5.6.Mixer
StephanUMTA10,withmixingarmmodel'Detmold'orsimilarequipment havingthesame
characteristics .
5.7.Provingcabinet
Controlled tomaintainatemperature of30±1°Candarelativehumidityof80±5%.
5.8.Moulder
Brabender Ballhomogenizer orsimilarequipment havingthesamecharacteristics .
5.9.—
5.10.—
5.11.—
5.12.—
6.Sampling
According toICCStandardNo101.
7.Procedure
7.1.Determination ofwateruptake
Determine thewaterabsorption according tothedescription followingthisdescription ofthe
bakingtest.
7.2.Determination ofmaltflouraddition
Determine the'fallingnumber'oftheflouraccording toISO3093-1974 .Ifthe'falling
number'ishigherthan250,determine themaltflouradditionrequiredtobringthe'falling
number'withintherange200to250,usingaseriesofmixturesoftheflourwithincreasing
quantities ofmaltflour(4.5).
7.3.Reactivation ofactivedryyeast
f,-!-HpsAdjustthetemperature ofthesugarsolution (4.4)to35±1°C.Pouronepartbyweightof
theactivedryyeastintofourpartsbyweightofthistemperedsugarsolution .Donotstir.
Allowtostandfor10±oneminute,thenstiruntilahomogeneous suspension isobtained .
Usethissuspension within10minutes .
7.4.Temperature adjustment oftheflourandthedoughliquid
Thetemperature oftheflourandthewatermustbeadjustedtogiveadoughtemperature of
27±1°Caftermixing.
7.5.Doughcomposition
Weigh,witharelativeprecisionof0-2%,10y/3gflouronas-ismoisturebasis(corres­
pondingto1kgflourona14%mb),inwhich'y'isthequantityofflourusedinthefarino­
graphtest(seedescription ofthe'MethodforusingtheBrabender farinograph ',clause9.1).
Weigh,withaprecisionof0-2gthequantityofmaltflournecessary tobringthe'falling
number'withintherange200to250(7.2).
Weigh430±5gsugar-salt-ascorbic acidsolution (4.3)andaddwatertoatotalmassof(x-9)•
10/3g(see10.2)inwhich'x'isthequantityofwaterusedinthefarinograph test(seedescrip­
tionofthe'MethodforusingtheBrabender Farinograph ',clause9.1).Thistotalmass(usually
between450and650g)mustbeachievedwitharelativeprecisionof0-3%.
Weigh90±1gyeastsuspension (7.3).
Notethetotalmassofthedough(P),whichisthesumofthemassesofflour,sugar-salt-
ascorbicacidsolutionpluswater,yeastsuspension ,andmaltflour.

NoL203/24 OfficialJournaloftheEuropeanCommunities 29.7.76
7.6.Mixing
Beforestarting ,bringthemixertoatemperature of27±1°Cbyuseofasuitablequantity
oftempered water.
Placetheliquiddoughingredients inthemixerandplacetheflourplusmaltflourontop.
Startthemixer(speed 1,1400rpm)andallowtorunfor60seconds .Scrapedownthewallsof
themixer20secondsafterthestartofmixing,byturningthescraperattachedtothelidof
themixingbowl <worevolution ;;.
Measurethetemperature ofthedough.Ii"itisoutsidetherange26to28°C,discardthe
doughandmixanewoneafteradjustment ofingredient temperatures .
Notedoughproperties usingoneofthefollowingterms:
—Non-stickyavidmachinable :Afteropeningthemixerthedoughshouldformacoherent
masswhichhardlyadherestothesidesofthebow!andspindleofthemixer.Itshouldbe
possibletocollectthedoughbyhandandremoveitfromthemixingbowlinasingle
motionwithoutnoticeable loss.
—Stickyandnonmachinable :Afteropeningthemixerthedoughstickstothesidesofthe
bowlandtendstowraparoundthemixerspindle .Itispractically impossible tocollect
thedoughbyhandandremoveitinonemotion,aconsiderable portionadheringtothe
sidesofthemixingbowlandspindle .
7.7.Dividingandrounding
Weigh,witharelativeprecision of0-5%,threepiecesofdoughaccording totheformula :
p--0-25•Pwhere;
p=massofscaleddoughpiece;
P•—totalmassofdough .
Immediately roundthepiecesfor15secondsinthemoulder (5.8)andplacethemfor30±
twominutesonasuitablesupportintheprovingcabinet(5.7).
7.8.Moulding
Re-round thedoughballsfor15secondsinthemoulder (5.8).
Notedoughproperties again,usingoneofthefollowingdefinitions :
—Non-sticky andmachinable :Duringoperation ofthemachinethedoughadhereshardly,
ornotatall,tothesidesofthechambersothatitcanfreelyrotatearounditselfandform
aregularbail.Attheendoftheoperationthedoughshouldnotsticktothesidesofthe
dough-moulding chamberwhenthelidofthechamber israised.
—Stickyandnon-machinable :Duringoperation ofthemachinethedoughstickstothe
sidesofthechambersothatitcannotreadilyrotateandnoregularballcanform.Atthe
endoftheoperationdoughstickstothelid,tothechamber ,andtotheplate.Inextreme
casesthedoughextendsinfibre-like formbetweentheplateandthechamber .
79.
7.10.—
8.—
9.
10.General remarks
10.1.TheEnglishdescription ofthemethodtorusingtheBrabender farinograph ,followingthis
description ofthebakingtest,isidenticalwithICCStandardNo115.AstheFrenchand
GermanICCpublications arenotinconformity withtheauthentic text,theyshallnotbe

29.7.76 NoL203/25 OfficialJournaloftheEuropeanCommunities
10.2.—
1,0.3.Themethodisnotdirectlyapplicable towheat.Theprocedure tobefollowedforcharacter­
izingthebakingproperties ofwheatisasfollows:
Cleanthewheat,anddetermine themoisturecontentofthecleanedwheat.Ifthemoisture
contentiswithintherange15to16%,donottemperthewheat.Ifthemoisturecontentis
outsidethisrange,adjustthemoisturecontentto15-5±0-2%,atleastthreehourspriorto
milling.
MillthewheatintoflourusingaBühlerlaboratory millMLU202oraBrabender quadrumat
seniormillofsimilarequipment havingthesamecharacteristics .
Chooseamillingprocedure thatyieldsaflourofminimum 72%extraction ,withanash
contentof0-50to0-60%ondrymatterbasis.Determine theashcontentoftheflour
according totheAnnextoRegulation No162/67/EECof23June1967,andthemoisture
contentaccording toAnnexIItoRegulation (EEC)No2731/75of29October1975.Calcu­
latetheextraction ratebytheequation :
(100—f)F
E- 100%
(100—w)W
inwhich :
E=extraction rate;
f■=moisturecontentoftheflour;
w-■moisturecontentofthewheat;
F-»massofflourproducedwithmoisturecontent'f,
W«=massofwheatmilledwithmoisture content'w'.
Note:Information concerning theingredients andequipment tobeusedispublished in
Document 76/399of31May1976fromtheTNO-Institut voorgraan,meelenbrood,
Lawickseallee 15,Postbus15,Wageningen (Nederland ).