CELEX: 31977R1628
Language: en
Date: 1977-07-20 00:00:00
Title: Commission Regulation (EEC) No 1628/77 of 20 July 1977 laying down the method for determining the minimum bread-making quality of common wheat

No L 181 /20                            Official Journal of the European Communities                              21 . 7. 77
                                  COMMISSION REGULATION (EEC) No 1628/77
                                                        of 20 July 1977
             laying down the method for determining the minimum bread-making quality of
                                                        common wheat
THE COMMISSION OF THE EUROPEAN                                                               Article 2
COMMUNITIES,
                                                                   In order to qualify as non-sticky and machinable the
Having regard to the Treaty establishing the European             dough must meet the following requirements :
Economic Community,
                                                                  (a) when the mixer is opened the dough should form
Having regard to Council Regulation (EEC) No                            a coherent mass which hardly adheres to the sides
2727/75 of 29 October 1975 on the common organiza­                      of the bowl or spindle of the mixer. It should be
tion of the market in cereals (J), as last amended by                   possible to collect the dough by hand and remove
Regulation (EEC) No 1 386/77 (2), and in particular                     it from the mixing bowl in a single motion
Article 4 (3) thereof,                                                  without noticeable loss ;
Having regard to Council Regulation (EEC) No                      (b) during moulding the dough should adhere hardly,
 1155/77 of 17 May 1977 fixing the minimum stand­                       or not at all, to the sides of the chamber so that it
ards required for intervention in the case of common                    can  freely rotate around itself and form a regular
wheat of bread-making quality (3),                                      ball during the operation of the machine. At the
Whereas, for the 1977/78 marketing year, common                         end  of the operation the dough should not stick to
wheat is regarded as being of minimum bread-making                      the  sides of the dough-moulding chamber when
                                                                        the lid of the chamber is raised.
quality when, after milling the wheat to flour, mechan­
ical handling of the dough obtained from such flour is
possible ; whereas, in order to assess the behaviour of           These characteristics shall be assessed by applying the
the dough subjected to mechanical handling for bread­              first part of the European baking test according to the
                                                                   standard method set out in the Annex hereto.
making purposes, it is sufficient to apply only the first
part of the European baking test developed at the
Commission's request by a group of Community labor­                                          Article 3
atories ;
Whereas the measures provided for in this Regulation              The costs regarding the baking test shall be borne by
are in accordance with the opinion of the Manage­                  the stocker or offerer. In the event of a dispute, the
ment Committee for Cereals,                                        intervention agency shall submit the common wheat
                                                                   in question to a further baking test, the cost of which
                                                                   shall be borne by the losing party.
HAS ADOPTED THIS REGULATION :
                           Article 1                                                         Article 4
For the 1977/78 marketing year, common wheat shall                This Regulation shall enter into force on the third day
be regarded as being of minimum bread-making                       following its publication in the Official Journal of
quality when, after milling the wheat to flour, the                the European Communities.
dough obteined from such flour proves to be non­
sticky and machinable.                                             It shall apply with effect from 1 August 1977.
             This Regulation shall be binding in its entirety and directly applicable in all Member
             States.
              Done at Brussels, 20 July 1977.
                                                                              For the Commission
                                                                               Finn GUNDELACH
                                                                                  Vice-President
(1) OJ No L 281 , 1 . 11 . 1975, p. 1 .
(2) OJ No L 158, 29. 6. 1977, p. 1 .
(3) OJ No L 136, 2. 6. 1977, p. 10.
 ---pagebreak--- 21 . 7. 77                        Official Journal of the European Communities                                  No L 181 /21
                                                        ANNEX
           PRACTICAL REFERENCE METHOD FOR DETERMINING THE MINIMUM BREAD­
                                    MAKING QUALITY OF COMMON WHEAT
           1.    Tide
                 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, (see also 10.3).
           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 and height.
           4.    Ingredients
           4.1 . Yeast
                 Active dry yeast Engedura (Gist-Brocades NV, Yeast Division) 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 ± 0-001 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. Prepare fresh daily.
           4.5. Enzyme active malt flour
                 Commercial grade.
           5.    Equipment and apparatus
           5.1 . Baking room
                  Controlled to maintain a temperature of 22 — 25 °C.
           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.
 ---pagebreak--- No L 181 /22                       Official Journal of the European Communities                                         21 . 7 . 77
           5.5. Analytical balance
                  Accuracy 0-1 • 10—3 g.
           5.6.   Mixer
                  Stephan UMTA 10, with mixing arm model 'Detmold' (A. Stephan Söhne GmbH) or similar
                  equipment having the same characteristics .
           5.7.   Proving cabinet
                  Controlled to maintain a temperature of 30 ± 1 °C.
           5.8 . Open plastic boxes
                  Made from polymethylmethacrylate (Plexiglas, Perspex). Inside dimensions : 25 X 25 x 1 5 cm
                  height, wall thickness 0 5 ± 0-05 cm .
           5.9. Square plastic sheets
                  Made from polymethylmethacrylate (Plexiglas, Perspex). At least 30 x 30 cm, thickness 0-5 ±
                  0-05 cm .
           5.10 . Moulder
                  Brabender ball homogenizer (Brabender OHG) or similar equipment having the same characte­
                  ristics .
           5.11 . —
           5.12 . —
           5.13 . —
           6.     Sampling
                  According to ICC Standard No 101 .
           7.     Procedure
           7.1 .  Determination of water uptake
                  Determine the water absorption according to ICC Standard No 115 (see also 10.1 ).
           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). If the 'falling number' is lower than 250, no malt flour is required.
           7.3 .  Reactivation of active dry yeast
                  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. Swirl if
                  necessary .
                  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.
 ---pagebreak--- 21 . 7. 77                         Official Journal of the European Communities                                   No L 181 /23
           7.5.  Dough composition
                 Weigh, with a precision of 2 g, 10 y/3 g flour on as-is moisture basis (corresponding to 1 kg
                 flour on a 14 % mb), in which 'y' is the quantity of flour used in the farinograph test (see ICC
                 Standard No 115, 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)
                 • 10Y/3 g (see 10.2) in which 'x' is the quantity of water used in the farinograph test (see ICC
                 Standard No 115, clause 9.1 ). This total mass (usually between 450 and 650 g) must be achieved
                 with a precision of 1-5 g.
                 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.
           7.6. Mixing
                 Before 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 s. Twenty seconds after the start of
                 mixing, turn the scraper attached to the lid of the mixing bowl two revolutions.
                 Measure the temperature of the dough. If 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 and machinable, or
                 — sticky and non-machinable.
                 To be considered as 'non-sticky and machinable' at the end of mixing, the dough should form
                 a coherent mass which hardly adheres to the sides of the bowl 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.
           7.7.  Dividing and rounding
                 Weigh, with precision of 2 g, 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 s in the moulder (5.10) and place them for 30 ± 2
                 minutes on the square plastic sheets (5.9), covered by the inverted plastic boxes (5.8) in the
                 proving cabinet (5.7). Do not use dusting flour.
           7.8 . Moulding
                 Bring the pieces of dough on the plastic sheets, covered by the inverted boxes, to the moulder
                 (5.10), and re-round each piece for 15 s. Do not remove cover from a piece of dough until
                 immediately before rounding. Note dough properties again, using one of the following terms :
                 — non-sticky and machinable, or
                 — sticky and non-machinable.
 ---pagebreak--- No L 181 /24                           Official Journal of the European Communities                                       21 . 7. 77
                   To be considered as 'non-sticky and machinable the dough should adhere hardly, or not at all,
                   to the sides of the chamber so that it can freely rotate around itself and form a regular ball
                   during the operation of the machine. 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.
           7.9 .   —
           7.10 . —
           8.      —
           9.      Test Report
                   The test report should mention :
                   — dough handling properties at the end of mixing, and at moulding,
                   — the 'falling number' of the flour without addition of malt flour,
                   — any anomalies observed.
                   It should further include :
                   — the method used,
                   — all details required for the identification of the sample.
            10 .   General remarks
            10.1 . The English version of ICC Standard No 115 is the authentic text. As the French and German
                   versions are not in conformity with this text, they must not be used.
            10.2. The formula for the calculation of the quantity of dough liquid is based on the following
                   considerations :
                   Addition of x ml water to the equivalent of 300 g flour at 14 % moisture produces the required
                   consistency. As in the baking test 1 kg of flour ( 14 % moisture basis) is used, whereas x is
                   based on 300 g of flour, for the baking test x divided by three and multiplied by 10 grams of
                   water is needed, so 10x/3 g. The 430 g sugar-salt-ascorbic acid solution contains 15 g salt and
                    15 g sugar. This 430 g solution is included in the dough liquid. So to add 10x/3 g water to the
                   dough, ( 10x/3 + 30) g dough liquid composed of the 430 g sugar-salt-ascorbic acid solution
                    and an additional quantity of water must be added. Although part of the water added with the
                   yeast suspension is absorbed by the yeast, this suspension also contains 'free' water. It is arbi­
                    trarily supposed that 90 g yeast suspension contains 60 g 'free' water. The quantity of the
                    dough liquid must be corrected for this 60 g of 'free' water in the yeast suspension, so 10x/3
                    plus 30 minus 60 g must finally be added. This can be rearranged as follows :
                   ( 10x/ 3 + 30) — 60 = 10x/3 — 30 = (x/3 — 3) 10 = (x — 9) 10/3, the formula given in
                   clause 7.5 .
                    If, e.g., a water addition x in the farinograph test was found of 1 65 ml, this value must be substi­
                    tuted in this formula, so to the 430 g sugar-salt-ascorbic acid solution water must be added to a
                    total mass of :
                   ( 165 — 9) 10/3 = 156 10/3 = 520 g.
            10.3. The method is not directly applicable to wheat. The procedure to be followed for characterizing
                    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 ± 0-5 % , at least three hours prior to
                    milling.
                    Mill the wheat into flour using a Biihler laboratory mill MLU 202 or a Brabender Quadrumat
                    Senior mill or similar equipment having the same characteristics.
 ---pagebreak--- 21 . 7. 77                  Official Journal of the European Communities                              No L 181 /25
           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. Calculate
           the extraction rate by the equation :
                                                ( 100 — ft 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 Docu­
                  ment 77/300 of 31 March 1977 from the Instituut voor Graan, Meel en Brood TNO —
                  Wageningen, Postbus 15, Wageningen (Nederland).