NoL181/20 OfficialJournaloftheEuropeanCommunities 21.7.77
COMMISSION REGULATION (EEC)No1628/77
of20July1977
layingdownthemethodfordetermining theminimum bread-making qualityof
common wheat
THECOMMISSION OFTHEEUROPEAN
COMMUNITIES ,
HavingregardtotheTreatyestablishing theEuropean
Economic Community ,
HavingregardtoCouncilRegulation (EEC)No
2727/75of29October1975onthecommonorganiza­
tionofthemarketincereals(J),aslastamendedby
Regulation (EEC)No1386/77(2),andinparticular
Article4(3)thereof,
HavingregardtoCouncilRegulation (EEC)No
1155/77of17May1977fixingtheminimum stand­
ardsrequiredforintervention inthecaseofcommon
wheatofbread-making quality(3),
Whereas,forthe1977/78marketing year,common
wheatisregardedasbeingofminimum bread-making
qualitywhen,aftermillingthewheattoflour,mechan­
icalhandlingofthedoughobtainedfromsuchflouris
possible ;whereas,inordertoassessthebehaviour of
thedoughsubjectedtomechanical handlingforbread­
makingpurposes ,itissufficienttoapplyonlythefirst
partoftheEuropean bakingtestdeveloped atthe
Commission 'srequestbyagroupofCommunity labor­
atories;
WhereasthemeasuresprovidedforinthisRegulation
areinaccordance withtheopinionoftheManage­
mentCommittee forCereals,
HASADOPTED THISREGULATION :
Article 1
Forthe1977/78marketing year,commonwheatshall
beregarded asbeingofminimum bread-making
qualitywhen,aftermillingthewheattoflour,the
doughobteinedfromsuchflourprovestobenon­
stickyandmachinable .Article2
Inordertoqualifyasnon-sticky andmachinable the
doughmustmeetthefollowingrequirements :
(a)whenthemixerisopenedthedoughshouldform
acoherentmasswhichhardlyadherestothesides
ofthebowlorspindleofthemixer.Itshouldbe
possibletocollectthedoughbyhandandremove
itfromthemixingbowlinasinglemotion
withoutnoticeable loss;
(b)duringmouldingthedoughshouldadherehardly,
ornotatall,tothesidesofthechambersothatit
canfreelyrotatearounditselfandformaregular
ballduringtheoperation ofthemachine .Atthe
endoftheoperationthedoughshouldnotstickto
thesidesofthedough-moulding chamberwhen
thelidofthechamber israised.
Thesecharacteristics shallbeassessedbyapplyingthe
firstpartoftheEuropeanbakingtestaccordingtothe
standard methodsetoutintheAnnexhereto.
Article3
Thecostsregardingthebakingtestshallbeborneby
thestockerorofferer.Intheeventofadispute,the
intervention agencyshallsubmitthecommonwheat
inquestiontoafurtherbakingtest,thecostofwhich
shallbebornebythelosingparty.
Article4
ThisRegulation shallenterintoforceonthethirdday
following itspublication intheOfficialJournalof
theEuropean Communities .
Itshallapplywitheffectfrom1August1977.
ThisRegulation shallbebindinginitsentiretyanddirectlyapplicable inallMember
States.
DoneatBrussels,20July1977.
FortheCommission
FinnGUNDELACH
Vice-President
(1)OJNoL281,1.11.1975,p.1.
(2)OJNoL158,29.6.1977,p.1.
(3)OJNoL136,2.6.1977,p.10.

NoL181/21 21.7.77 OfficialJournaloftheEuropeanCommunities
ANNEX
PRACTICAL REFERENCE METHOD FORDETERMINING THEMINIMUM BREAD­
MAKING QUALITY OFCOMMON WHEAT
1.Tide
Methodfortestbakingofwheatflour.
2.Scope
Themethodisapplicable toflour,experimentally milledfromwheatfortheproduction of
yeastraisedbread,(seealso10.3).
3.Principle
Adoughismadefromflour,water,yeast,saltandsucrose,inaspecifiedmixer.Afterdividing
androunding,thepiecesaregiven30minutesrest;theyaremoulded,placedonbakingsheets
andbakedafterafinalproofoffixedduration .Doughhandlingproperties arenoted.The
loavesarejudgedbyvolumeandheight.
4.Ingredients
4.1.Yeast
ActivedryyeastEngedura (Gist-Brocades NV,YeastDivision)oraproducthavingthesame
characteristics .
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.Preparefreshdaily.
4.5.Enzymeactivemaltflour
Commercial grade.
5.Equipment andapparatus
5.1.Bakingroom
Controlled tomaintainatemperature of22—25°C.
5.2.Refrigerator
Formaintaining atemperature of4±2°C.
5.3.Balance
Maximum load2kg,accuracy2g.
5.4.Balance
Maximum load0-5kg,accuracy 0-1g.

NoL181/22 OfficialJournaloftheEuropeanCommunities 21.7.77
5.5.Analytical balance
Accuracy 0-1•10—3g.
5.6.Mixer
StephanUMTA10,withmixingarmmodel'Detmold'(A.StephanSöhneGmbH)orsimilar
equipment havingthesamecharacteristics .
5.7.Provingcabinet
Controlled tomaintain atemperature of30±1°C.
5.8.Openplasticboxes
Madefrompolymethylmethacrylate (Plexiglas ,Perspex).Insidedimensions :25X25x15cm
height,wallthickness 05±0-05cm.
5.9.Squareplasticsheets
Madefrompolymethylmethacrylate (Plexiglas ,Perspex).Atleast30x30cm,thickness 0-5±
0-05cm.
5.10.Moulder
Brabender ballhomogenizer (Brabender OHG)orsimilarequipment havingthesamecharacte­
ristics.
5.11.—
5.12.—
5.13.—
6.Sampling
According toICCStandardNo101.
7.Procedure
7.1.Determination ofwateruptake
Determine thewaterabsorption according toICCStandardNo115(seealso10.1).
7.2.Determination ofmaltflouraddition
Determine the'fallingnumber'oftheflouraccording toISO3093-1974 .Ifthe'falling
number'ishigherthan250,determine themaltflouradditionrequiredtobringthe'falling
number'withintherange200to250,usingaseriesofmixturesoftheflourwithincreasing
quantities ofmaltflour(4.5).Ifthe'fallingnumber'islowerthan250,nomaltflourisrequired .
7.3.Reactivation ofactivedryyeast
Adjustthetemperature ofthesugarsolution (4.4)to35±1°C.Pouronepartbyweightofthe
activedryyeastintofourpartsbyweightofthistemperedsugarsolution .Donotstir.Swirlif
necessary .
Allowtostandfor10±oneminute,thenstiruntilahomogeneous suspension isobtained .■
Usethissuspension within10minutes .
7.4.Temperature adjustment oftheflourandthedoughliquid.
Thetemperature oftheflourandthewatermustbeadjustedtogiveadoughtemperature of27
±1°Caftermixing .

21.7.77 OfficialJournaloftheEuropeanCommunities NoL181/23
7.5.Doughcomposition
Weigh,withaprecisionof2g,10y/3gflouronas-ismoisturebasis(corresponding to1kg
flourona14%mb),inwhich'y'isthequantityofflourusedinthefarinograph test(seeICC
StandardNo115,clause9.1).
Weigh,withaprecisionof0-2g,thequantityofmaltflournecessarytobringthe'falling
number'withintherange200to250(7.2).
Weigh430±5gsugar-salt-ascorbic acidsolution(4-3)andaddwatertoatotalmassof(x—9)
•10Y/3g(see10.2)inwhich'x'isthequantityofwaterusedinthefarinograph test(seeICC
StandardNo115,clause9.1).Thistotalmass(usuallybetween450and650g)mustbeachieved
withaprecisionof1-5g.
Weigh90±1gyeastsuspension (7.3).
Notethetotalmassofthedough(P),whichisthesumofthemassesofflour,sugar-salt­
ascorbicacidsolutionpluswater,yeastsuspension ,andmaltflour.
7.6.Mixing
Beforestarting,bringthemixertoatemperature of27±1°Cbyuseofasuitablequantityof
temperedwater.
Placetheliquiddoughingredients inthemixerandplacetheflourplusmaltflourontop.
Startthemixer(speed1,1400rpm)andallowtorunfor60s.Twentysecondsafterthestartof
mixing,turnthescraperattachedtothelidofthemixingbowltworevolutions .
Measurethetemperature ofthedough.Ifitisoutsidetherange26to28°C,discardthedough
andmixanewoneafteradjustment ofingredient temperatures .
Notedoughproperties usingoneofthefollowingterms:
—non-sticky andmachinable ,or
—stickyandnon-machinable .
Tobeconsidered as'non-sticky andmachinable 'attheendofmixing,thedoughshouldform
acoherentmasswhichhardlyadherestothesidesofthebowlandspindleofthemixer.It
shouldbepossibletocollectthedoughbyhandandremoveitfromthemixingbowlina
singlemotionwithoutnoticeable loss.
7.7.Dividingandrounding
Weigh,withprecisionof2g,threepiecesofdoughaccording totheformula :
p■«0-25Pwhere:
p=massofscaleddoughpiece;
P=totalmassofdough.
Immediately roundthepiecesfor15sinthemoulder (5.10)andplacethemfor30±2
minutesonthesquareplasticsheets(5.9),coveredbytheinvertedplasticboxes(5.8)inthe
provingcabinet(5.7).Donotusedustingflour.
7.8.Moulding
Bringthepiecesofdoughontheplasticsheets,coveredbytheinvertedboxes,tothemoulder
(5.10),andre-roundeachpiecefor15s.Donotremovecoverfromapieceofdoughuntil
immediately beforerounding .Notedoughpropertiesagain,usingoneofthefollowingterms:
—non-sticky andmachinable ,or
—stickyandnon-machinable .

NoL181/24 OfficialJournaloftheEuropeanCommunities 21.7.77
Tobeconsidered as'non-sticky andmachinable thedoughshouldadherehardly,ornotatall,
tothesidesofthechambersothatitcanfreelyrotatearounditselfandformaregularball
duringtheoperationofthemachine .Attheendoftheoperationthedoughshouldnotstickto
thesidesofthedough-moulding chamberwhenthelidofthechamberisraised.
7.9.—
7.10.—
8.—
9.TestReport
Thetestreportshouldmention :
—doughhandlingproperties attheendofmixing,andatmoulding ,
—the'fallingnumber'oftheflourwithoutadditionofmaltflour,
—anyanomalies observed .
Itshouldfurtherinclude :
—themethodused,
—alldetailsrequiredfortheidentification ofthesample.
10.Generalremarks
10.1.TheEnglishversionofICCStandardNo115istheauthentictext.AstheFrenchandGerman
versionsarenotinconformity withthistext,theymustnotbeused.
10.2.Theformulaforthecalculation ofthequantityofdoughliquidisbasedonthefollowing
considerations :
Additionofxmlwatertotheequivalent of300gflourat14%moistureproducestherequired
consistency .Asinthebakingtest1kgofflour(14%moisturebasis)isused,whereasxis
basedon300gofflour,forthebakingtestxdividedbythreeandmultiplied by10gramsof
waterisneeded,so10x/3g.The430gsugar-salt-ascorbic acidsolutioncontains15gsaltand
15gsugar.This430gsolutionisincludedinthedoughliquid.Sotoadd10x/3gwatertothe
dough,(10x/3+30)gdoughliquidcomposed ofthe430gsugar-salt-ascorbic acidsolution
andanadditionalquantityofwatermustbeadded.Althoughpartofthewateraddedwiththe
yeastsuspension isabsorbedbytheyeast,thissuspension alsocontains'free'water.Itisarbi­
trarilysupposedthat90gyeastsuspension contains60g'free'water.Thequantityofthe
doughliquidmustbecorrectedforthis60gof'free'waterintheyeastsuspension ,so10x/3
plus30minus60gmustfinallybeadded.Thiscanberearranged asfollows :
(10x/3+30)—60=10x/3—30=(x/3—3)10=(x—9)10/3,theformulagivenin
clause7.5.
If,e.g.,awateradditionxinthefarinograph testwasfoundof165ml,thisvaluemustbesubsti­
tutedinthisformula,sotothe430gsugar-salt-ascorbic acidsolutionwatermustbeaddedtoa
totalmassof:
(165—9)10/3=15610/3=520g.
10.3.Themethodisnotdirectlyapplicable towheat.Theprocedure tobefollowedforcharacterizing
thebakingproperties ofwheatisasfollows :
Cleanthewheat,anddetermine themoisturecontentofthecleanedwheat.Ifthemoisture
contentiswithintherange15to16%,donottemperthewheat.Ifthemoisturecontentis
outsidethisrange,adjustthemoisturecontentto15-5±0-5%,atleastthreehourspriorto
milling.
MillthewheatintoflourusingaBiihlerlaboratory millMLU202oraBrabender Quadrumat
Seniormillorsimilarequipment havingthesamecharacteristics .

NoL181/25 21.7.77 OfficialJournaloftheEuropeanCommunities
Chooseamillingprocedurethatyieldsaflourofminimum 72%extraction ,withanash
contentof0-50to0-60%ondrymatterbasis.Determine theashcontentoftheflour
accordingtotheAnnextoRegulation No162/67/EECof23June1967,andthemoisture
contentaccordingtoAnnexIItoRegulation (EEC)No2731/75of29October1975.Calculate
theextraction ratebytheequation :
(100—ftF
E 100%
(100—w)W
inwhich :
E—extraction rate;
f■»moisturecontentoftheflour;
w—moisturecontentofthewheat;
F—massofflourproducedwithmoisturecontent'f;
W—massofwheatmilledwithmoisturecontent'w'
Note:Information concerning theingredients andequipment tobeusedispublishedinDocu­
ment77/300of31March1977fromtheInstituutvoorGraan,MeelenBroodTNO—
Wageningen ,Postbus15,Wageningen (Nederland ).