CELEX: 31976R1831
Language: en
Date: 1976-07-28 00:00:00
Title: Commission Regulation (EEC) No 1831/76 of 28 July 1976 laying down the method for determining the minimum bread-making quality of common wheat required for intervention in the 1976/77 marketing year

No L 203/20                             Official Journal of the European Communities                                29 . 7. 76
                                  COMMISSION REGULATION (EEC) No 1831 /76
                                                        of 28 July 1976
               laying down the method for determining the minimum bread-making quality of
                   common wheat required for intervention in the 1976/77 marketing year
THE COMMISSION OF THE EUROPEAN                                    (a) when the mixer is opened the dough shall form a
COMMUNITIES,                                                           coherent mass which hardly adheres to the sides
                                                                       of the bowl or spindle of the mixer. It shall be
Having regard to the Treaty establishing the European                  possible to collect the dough by hand and remove
Economic Community,                                                    it from the mixing bowl in a single motion
                                                                       without appreciable loss ;
Having regard to Council Regulation (EEC) No
2727/75 of 29 October 1975 on the common organiza­                (b) during moulding the dough shall adhere hardly, or
tion of the market in cereals (!), as last amended by                 not at all, to the sides of the moulding chamber so
Regulation (EEC) No 11 46/76 (2), and in particular                   that it can freely rotate around itself and form a
Article 4 (3) thereof,                                                regular ball ; at the end of the operation there shall
                                                                      be no dough adhering to the lid of the chamber
Having regard to Council Regulation (EEC) No                          When it is raised.
 1621 /76 of 22 June 1976 fixing the minimum stand­
ards required for intervention in the case of common
wheat of bread-making quality (3),
Whereas, for the 1976/77 marketing year, common                                             Article 3
wheat is regarded as being of minimum bread-making
quality when, after milling, mechanical kneading of
the dough obtained from such wheat is possible ;                   By way of derogation from Article 1 , the Italian inter­
whereas, in order to assess the behaviour of the dough            vention agency may, until 30 September 1976, distin­
subjected to mechanical kneading for bread-making                 guish between bread-making and non-bread-making
purposes, it is sufficient to apply only the first part of        common wheat by reference to quality requirement
the European bread-making test developed at the                   according to variety.
Commission's request by a group of Community labo­
ries ;
                                                                   In the event of dispute, only the method for deter­
Whereas the Management Committee for Cereals has                   mining the bread-making quality of common wheat
not delivered an opinion within the time limit set by             defined in this Regulation shall be authentic.
its Chairman,
HAS ADOPTED THIS REGULATION :
                                                                                            Article 4
                           Article 1
                                                                  The costs regarding the bread-making test shall be
For the 1976/77 marketing year, common wheat shall                borne by the seller. In   the event of a dispute, the inter­
be regarded as being of minimum bread-making                      vention agency shall      submit the common wheat in
quality when, after milling, the dough obtained from               question to a further     bread-making test, the cost of
such wheat proves to be non-sticky and machinable.                which shall be borne      by the losing party.
These characteristics shall be assessed by applying the
first part of the European bread-making test according
to the standard method set out in the Annex hereto.
                                                                                            Article 5
                           Article 2
                                                      f
In order to qualify as non-sticky and suitable for
bread-making the dough must meet the following                    This Regulation shall enter into force on the third day
                                                                   following its publication in the Official Journal of
requirements :
                                                                   the European Communities.
(') OJ No L 281 , 1 . 11 . 1975, p. 1 .
(2) OJ No L 130, 19 . 5. 1976, p. 1 .
 3) OJ No L 180, 6. 7 . 1976, p. 4.                                It shall apply with effect from 1 August 1976.
 ---pagebreak--- 29 . 7 . 76                    Official Journal of the European Communities                      No L 203/21
            This Regulation shall be binding in its entirety and directly applicable in all Member
            States.
            Done at Brussels, 28 July 1976.
                                                                   For the Commission
                                                                     P. J. LARDINOIS
                                                               Member of the Commission
 ---pagebreak--- No L 203/22                       Official Journal of the European Communities                                     29. 7. 76
                                                         ANNEX
          PRACTICAL REFERENCE METHOD FOR DETERMINING THE MINIMUM BREAD­
                                    MAKING QUALITY OF COMMON WHEAT
            1.    Title
                  Method for test baking of wheat flour
            2.    Scope
                  The method is applicable to flour, experimentally milled from wheat for the production of
                  yeast raised bread.
            3.    Principle
                  A dough is made from flour, water, yeast, salt and sucrose, in a specified mixer. After dividing
                  and rounding, the pieces are given 30 minutes rest ; they are moulded, placed on baking
                  sheets and baked after a final proof of fixed duration. Dough handling properties are noted.
                  The loaves are judged by volume, height, crust colour, crumb pore picture, and crumb texture.
            4.    Ingredients
            4.1 . Yeast
                  Engedura active dry yeast (Gist-Brocades NV, or a product having the same characteristics).
            4.2.  Water
                  Tap water.
            4.3. Sugar-salt-ascorbic acid solution
                  Dissolve 30 ± 0-5 g of sodium chloride (commercial grade), 30 ± 0-5 g of sucrose (commer­
                  cial grade), and 0-040 ± 0-00 1 g ascorbic acid in 800 ± 5 g of water. Prepare fresh daily.
            4.4. Sugar solution
                  Dissolve 5 ± 0-1 g sucrose (commercial grade) in 95 ± 1 g of water.
            4.5. Enzyme active malt flour
                  Commercial grade.
            5.    Equipment and apparatuses
            5.1 . —
            5.2. Refrigerator
                  For maintaining a temperature of 4 ± 2°C.
            5.3.  Balance
                  Maximum load 2 kg, accuracy 2 g.
            5.4.  Balance
                  Maximum load 0-5 kg, accuracy 0-1 g.
            5.5. Analytical balance
                  Accuracy 0-1 • 10-3 g.
 ---pagebreak--- :9 . 7. 76                            Official Journal of the European Communities                                  No L 203/23
           5.6.   Mixer
                  Stephan UMTA 10, with mixing arm model 'Detmold' or similar equipment having the same
                  characteristics .
           5.7. Proving cabinet
                  Controlled to maintain a temperature of 30 ± 1 °C and a relative humidity of 80 ± 5 %.
           5.8 .  Moulder
                  Brabender Ball homogenizer or similar equipment having the same characteristics.
           5.9 .  —
           5.10 . —
           5.11 . —
           5.12. —
           6.     Sampling
                  According to ICC Standard No 101 .
           7.     Procedure
           7.1 . Determination of water uptake
                  Determine the water absorption according to the description following this description of the
                  baking test.
           7.2. Determination of malt flour addition
                  Determine the 'falling number' of the flour according to ISO 3093-1974. If the 'falling
                  number' is higher than 250, determine the malt flour addition required to bring the 'falling
                  number' within the range 200 to 250, using a series of mixtures of the flour with increasing
                  quantities of malt flour (4.5).
           7.3. Reactivation of active dry yeast
                            f,-!  -Hps
                  Adjust the temperature of the sugar solution (4.4) to 35 ± 1 °C. Pour one part by weight of
                  the active dry yeast into four parts by weight of this tempered sugar solution. Do not stir.
                  Allow to stand for 10 ± one minute, then stir until a homogeneous suspension is obtained.
                  Use this suspension within 10 minutes.
           7.4.   Temperature adjustment of the flour and the dough liquid
                  The temperature of the flour and the water must be adjusted to give a dough temperature of
                  27 ± 1 °C after mixing.
           7.5. Dough composition
                  Weigh, with a relative precision of 0-2 % , 10 y/3 g flour on as-is moisture basis (corres­
                  ponding to 1 kg flour on a 14 % mb), in which 'y' is the quantity of flour used in the farino­
                  graph test (see description of the 'Method for using the Brabender farinograph', clause 9.1 ).
                  Weigh, with a precision of 0-2 g the quantity of malt flour necessary to bring the 'falling
                  number' within the range 200 to 250 (7.2).
                  Weigh 430 ± 5 g sugar-salt-ascorbic acid solution (4.3) and add water to a total mass of (x-9) •
                   10/3 g (see 10.2) in which 'x' is the quantity of water used in the farinograph test (see descrip­
                  tion of the 'Method for using the Brabender Farinograph', clause 9.1 ). This total mass (usually
                  between 450 and 650 g) must be achieved with a relative precision of 0-3 % .
                  Weigh 90 ± 1 g yeast suspension (7.3).
                  Note the total mass of the dough (P), which is the sum of the masses of flour, sugar-salt-
                  ascorbic acid solution plus water, yeast suspension, and malt flour.
 ---pagebreak--- No L 203/24                          Official Journal of the European Communities                                      29 . 7. 76
            7.6 .  Mixing
                   Be fore starting, bring the mixer to a temperature of 27 ± 1 °C by use of a suitable quantity
                   of tempered water .
                   Place the liquid dough ingredients in the mixer and place the flour plus malt flour on top.
                   Start the mixer (speed 1 , 1 400 rpm ) and allow to run for 60 seconds . Scrape down the walls of
                   the mixer 20 seconds after the start of mixing , by turning the scraper attached to the lid of
                   the mixing bowl < wo revolution ;;.
                   Measure the temperature of the dough . Ii" it is outside the range 26 to 28 °C, discard the
                   dough and mix a new one after adjustment of ingredient temperatures.
                   Note dough properties using one of the following terms :
                   — Non -sticky avid machinable : After opening the mixer the dough should form a coherent
                       mass which hardly adheres to the sides of the bow! and spindle of the mixer. It should be
                       possible to collect the dough by hand and remove it from the mixing bowl in a single
                       motion without noticeable loss .
                   — Sticky and non machinable : After opening the mixer the dough sticks to the sides of the
                       bowl and tends to wrap around the mixer spindle . It is practically impossible to collect
                       the dough by hand and remove it in one motion , a considerable portion adhering to the
                       sides of the mixing bowl and spindle .
            7.7 .  Dividing and rounding
                   Weigh, with a relative precision of 0-5 % , three pieces of dough according to the formula :
                   p -- 0-25 • P where ;
                   p = mass of scaled dough piece ;
                   P •— total mass of dough .
                   Immediately round the pieces for 15 seconds in the moulder (5.8) and place them for 30 ±
                   two minutes on a suitable support in the proving cabinet (5.7).
            7.8 .  Moulding
                   Re-round the dough balls for 15 seconds in the moulder (5.8).
                   Note dough properties again , using one of the following definitions :
                   — Non-sticky and machinable : During operation of the machine the dough adheres hardly,
                       or not at all , to the sides of the chamber so that it can freely rotate around itself and form
                       a regular bail . At the end of the operation the dough should not stick to the sides of the
                       dough-moulding chamber when the lid of the chamber is raised .
                   — Sticky and non-machinable : During operation of the machine the dough sticks to the
                       sides of the chamber so that it cannot readily rotate and no regular ball can form . At the
                       end of the operation dough sticks to the lid , to the chamber, and to the plate . In extreme
                       cases the dough extends in fibre-like form between the plate and the chamber.
            79 .
            7.10 . —
            8.     —
            9.
           10 .    General remarks
           10.1 . The English description of the method tor using the Brabender farinograph, following this
                   description of the baking test, is identical with ICC Standard No 115. As the French and
                   German ICC publications are not in conformity with the authentic text, they shall not be
 ---pagebreak--- 29 . 7. 76                        Official Journal of the European Communities                                  No L 203/25
           10.2.  —
           1,0.3. The method is not directly applicable to wheat. The procedure to be followed for character­
                  izing the baking properties of wheat is as follows :
                  Clean the wheat, and determine the moisture content of the cleaned wheat. If the moisture
                  content is within the range 15 to 16 %, do not temper the wheat. If the moisture content is
                  outside this range, adjust the moisture content to 15-5 ± 0-2 %, at least three hours prior to
                  milling.
                  Mill the wheat into flour using a Bühler laboratory mill MLU 202 or a Brabender quadrumat
                  senior mill of similar equipment having the same characteristics.
                  Choose a milling procedure that yields a flour of minimum 72 % extraction, with an ash
                  content of 0-50 to 0-60 % on dry matter basis. Determine the ash content of the flour
                  according to the Annex to Regulation No 162/67/EEC of 23 June 1967, and the moisture
                  content according to Annex II to Regulation (EEC) No 2731 /75 of 29 October 1975. Calcu­
                  late the extraction rate by the equation :
                         (100 — f) F
                  E -                     100 %
                         ( 100 — w) W
                  in which :
                   E = extraction rate ;
                    f ■= moisture content of the flour ;
                   w -■ moisture content of the wheat ;
                    F -» mass of flour produced with moisture content 'f,
                  W «= mass of wheat milled with moisture content 'w'.
                  Note : Information concerning the ingredients and equipment to be used is published in
                          Document 76/399 of 31 May 1976 from the TNO-Institut voor graan, meel en brood,
                          Lawickseallee 15, Postbus 15, Wageningen (Nederland).