natgillin/translations-raw huggingface dataset:
Miscellaneous impurities
Za trdo pšenico, navadno pšenico in ječmen je opredelitev „tuja semena“ določena s standardom EN 15587.
Extraneous seeds
Za koruzo je opredelitev „tuja semena“ določena s standardom EN 16378.
For durum wheat, common wheat and barley, the definition of ‘extraneous seeds’ is that contained in standard EN 15587.
„Škodljiva semena“ so semena, ki so strupena za človeka in živali, semena, ki ovirajo ali otežujejo čiščenje in mletje žit, ter semena, ki vplivajo na kakovost žitnih proizvodov.
For maize, the definition of ‘extraneous seeds’ is that contained in standard EN 16378.
Poškodovana zrna
‘Noxious seeds’ means seeds which are toxic to humans and animals, seeds hampering or complicating the cleaning and milling of cereals and seeds affecting the quality of products processed from cereals.
Za trdo pšenico, navadno pšenico in ječmen je opredelitev „poškodovana zrna“ določena s standardom EN 15587.
Damaged grains
Za koruzo je opredelitev „poškodovana zrna“ določena s standardom EN 16378.
For durum wheat, common wheat and barley, the definition of ‘damaged grains’ is that contained in standard EN 15587.
V standardu EN 15587 za trdo pšenico, navadno pšenico in ječmen je opredelitev „zrna, okužena s fuzarijo“ vključena v opredelitev „poškodovana zrna“.
For maize, the definition of ‘damaged grains’ is that contained in standard EN 16378.
Tuja snov
In standard EN 15587, for durum wheat, common wheat and barley, the definition of ‘grains affected by fusariosis’ is included in that of ‘damaged grains’.
Za trdo pšenico, navadno pšenico in ječmen je opredelitev „tuja snov“ določena s standardom EN 15587.
Extraneous matter
Za koruzo je opredelitev „tuja snov“ določena s standardom EN 16378.
For durum wheat, common wheat and barley, the definition of ‘extraneous matter’ is that contained in standard EN 15587.
Pleve in luske (pri koruzi delci koruznih storžev)
For maize, the definition of ‘extraneous matter’ is that contained in standard EN 16378.
Rženi rožički
Husks (cob fragments in the case of maize)
Gnila zrna
Ergots
Pri trdo pšenici in navadni pšenici je opredelitev „gnila zrna“ določena s standardom EN 15587.
Decayed grains
Opredelitev „gnila zrna“ ne velja za ječmen in koruzo.
For durum wheat and common wheat, the definition of ‘decayed grains’ is that contained in standard EN 15587.
Nečistoče živalskega izvora
‘Decayed grains’ does not apply to barley or maize.
Živi škodljivci
Impurities of animal origin.
Lisasta zrna, ki so izgubila steklast videz
Live pests
Lisasta zrna trde pšenice, ki so izgubila steklast videz, so tista zrna, pri katerih jedro ni v celoti steklasto.
Mitadiné grains
Opredeljena so s standardom EN 15585.
Mitadiné grains of durum wheat are grains whose kernels cannot be regarded as entirely vitreous.
2 SPECIFIČNI FAKTORJI, KI JIH JE TREBA UPOŠTEVATI ZA VSAK TIP ŽITA PRI OPREDELITVI NEČISTOČ
They are defined in standard EN 15585.
Trda pšenica
SPECIFIC FACTORS TO TAKE INTO CONSIDERATION FOR EACH TYPE OF CEREAL FOR THE DEFINITION OF IMPURITIES
„Nečistoče“ pomenijo zakrnela zrna, zrna drugih žit, zrna, ki so jih poškodovali škodljivci, zrna, pri katerih je seme izgubilo barvo, lisasta zrna in zrna, pregreta med sušenjem.
Durum wheat
„Razne nečistoče“ so tuja semena, poškodovana zrna (vključno z zrni, okuženimi s fuzarijo), tuje snovi, pleve in luske, rženi rožiček, gnila zrna in nečistoče živalskega izvora.
‘Grain impurities’ means shrivelled grains, grains of other cereals, grains damaged by pests, grains in which the germ is discoloured, mottled grains and grains overheated during drying.
Navadna pšenica
‘Miscellaneous impurities’ means extraneous seeds, damaged grains (including grains affected by fusariosis), extraneous matter, husks, ergot, decayed grains and impurities of animal origin.
„Nečistoče“ pomenijo zakrnela zrna, zrna drugih žit, zrna, ki so jih napadli škodljivci, zrna, pri katerih je seme izgubilo barvo (samo kadar njihova vsebnost presega 8 %) in zrna, pregreta med sušenjem.
Common wheat
Ječmen
‘Grain impurities’ means shrivelled grains, grains of other cereals, grains damaged by pests, grains in which the germ is discoloured (only where the content exceeds 8 %) and grains overheated during drying.
„Nečistoče“ pomenijo zakrnela zrna, zrna drugih žit, zrna, ki so jih napadli škodljivci, in zrna, pregreta med sušenjem.
Barley
„Razne nečistoče“ so tuja semena, poškodovana zrna (vključno z zrni, okuženimi s fuzarijo), tuje snovi, pleve in luske ter nečistoče živalskega izvora.
‘Grain impurities’ means shrivelled grains, grains of other cereals, grains damaged by pests and grains overheated during drying.
Koruza
‘Miscellaneous impurities’ means extraneous seeds, damaged grains (including grains affected by fusariosis), extraneous matter, husks and impurities of animal origin.
„Nečistoče“ pomenijo zrna drugih žit, zrna, ki so jih napadli škodljivci, in zrna, pregreta med sušenjem.
Maize
„Razne nečistoče“ so tuja semena, poškodovana zrna, tuje snovi, delci koruznih storžev in nečistoče živalskega izvora.
‘Grain impurities’ means grains of other cereals, grains damaged by pests and grains overheated during drying.
DEL II
‘Miscellaneous impurities’ means extraneous seeds, damaged grains, extraneous matter, cob fragments and impurities of animal origin.
Metode, ki se uporabljajo za določitev kakovosti žit, ponujenih ali danih v intervencijo
PART II
Za določitev kakovosti žit, ponujenih ali danih v intervencijo, se v skladu s členom 4 uporabljajo naslednje metode:
Methods used for determining the quality of cereals offered or tendered for, or placed in, intervention
referenčna metoda za določanje drugih snovi razen osnovnega žita neoporečne kakovosti:
Pursuant to Article 4, the following methods are to be used to determine the quality of cereals offered or tendered for, or placed in, intervention:
za navadno pšenico, trdo pšenico in ječmen: standard EN 15587,
reference method for determining matter other than basic cereals of unimpaired quality:
za koruzo: standard EN 16378,
for common wheat, durum wheat and barley: standard EN 15587,
referenčna metoda za določanje vlage v žitu je:
for maize: standard EN 16378;
za koruzo: standard EN ISO 6540,
reference method for determining the moisture content:
za žita razen koruze: standard EN ISO 712 ali metoda, ki temelji na infrardeči tehnologiji in je v skladu s standardom EN 15948.
for maize: standard EN ISO 6540,
V primeru spora se za veljavne štejejo le izsledki pri uporabi standarda EN ISO 6540 za koruzo ali standarda EN ISO 712 za žita razen koruze;
for cereals other than maize: standard EN ISO 712, or an infrared technology-based method complying with standard EN 15948.
referenčna metoda za določanje nelepljivosti in primernosti za strojno obdelavo testa iz navadne pšenice: metoda iz dela III te priloge;
In the event of a dispute, only the results resulting from applying standard EN ISO 6540 for maize and standard EN ISO 712 for cereals other than maize are to be considered valid;
referenčna metoda za določanje vsebnosti beljakovin v trdi pšenici in mleti navadni pšenici je: metoda iz:
reference method for determining the non-stickiness and machinability of the dough obtained from common wheat: that set out in Part III of this Annex;
standarda EN ISO 20483 ali
reference method for determining the protein content in durum wheat and ground common wheat: that set out in:
standarda CEN ISO/TS 16634-2.
standard EN ISO 20483, or
V primeru spora se za veljavne štejejo le izsledki pri uporabi standarda EN ISO 20483;
standard CEN ISO/TS 16634-2.
referenčna metoda za določanje sedimentacije v mleti navadni pšenici je: metoda iz standarda EN ISO 5529;
In the event of a dispute, only the results obtained from applying standard EN ISO 20483 are to be considered valid;
referenčna metoda za določanje Hagbergovega padnega števila (preskus aktivnosti škroba): metoda iz standarda EN ISO 3093;
reference method for determining the Zeleny index of ground common wheat: that set out in standard EN ISO 5529;
referenčna metoda za določanje stopnje izgube steklastega videza trde pšenice: metoda iz standarda EN 15585;
reference method for determining the Hagberg falling number (amylase activity test): that set out in standard EN ISO 3093;
referenčna metoda za določanje specifične mase: metoda iz standarda EN ISO 7971/3;
reference method for determining the rate of loss of the vitreous aspect of durum wheat: that set out in standard EN 15585;
metode vzorčenja in analiziranja za določitev stopnje mikotoksinov: metode iz Priloge k Uredbi Komisije (ES) št. 1881/2006 [1] ter prilog I in II k Uredbi Komisije (ES) št. 401/2006 [2].
reference method for determining the specific weight: that set out in standard EN ISO 7971/3;
DEL III
sampling and analysis methods for establishing the rate of mycotoxins: those referred to in the Annex to Commission Regulation (EC) No 1881/2006 [1] and set out in Annexes I and II to Commission Regulation (EC) No 401/2006 [2].
Metoda za določanje nelepljivosti in primernosti za strojno obdelavo testa iz navadne pšenice
PART III
1 Naslov
Method for determining the non-stickiness and machinability of the dough obtained from common wheat
Metoda za preskusno pečenje pšenične moke
Title
Metoda se uporablja pri moki, pridobljeni s poskusnim mletjem žita, ki se uporablja za pripravo kruha iz kvašenega testa.
Method for test baking of wheat flour.
3 Načelo
The method is applicable to flour, experimentally milled from wheat for the production of yeast-raised bread.
Testo se pripravi iz moke, vode, kvasa, soli in saharoze v za to določenem mešalniku.
Principle
Ko jih ločite in oblikujete, naj kosi testa počivajo 30 minut; nato jih oblikujte, postavite na pladnje za pečenje in specite po končnem vzhajanju stalnega trajanja.
Dough is made from flour, water, yeast, salt and sucrose, in a specified mixer.
Lastnosti testa pri obdelavi se zapisujejo.
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.
Štruce se ocenijo po volumnu in višini.
Dough-handling properties are noted.
4 Sestavine
The loaves are judged by volume and height.
Kvas
Ingredients
Aktivni suhi kvas vrste Saccharomyces cerevisiae DHW-Hamburg-Wansbeck ali proizvod z enakimi značilnostmi.
Yeast
Vodovodna voda
Active dry yeast of type Saccharomyces cerevisiae DHW-Hamburg-Wansbeck or a product having the same characteristics.
Raztopina sladkorja, soli in askorbične kisline
Tap water
Raztopite 30 ± 0,5 g natrijevega klorida (za komercialno rabo), 30 ± 0,5 g saharoze (za komercialno rabo) ter 0,040 ± 0,001 g askorbične kisline v 800 ± 5 g vode.
Sugar-salt-ascorbic acid solution
Vsak dan pripravite svežo raztopino.
Dissolve 30 ± 0,5 g of sodium chloride (commercial grade), 30 ± 0,5 g of sucrose (commercial grade), and 0,040 ± 0,001 g ascorbic acid in 800 ± 5 g of water.
Raztopina sladkorja
Prepare fresh daily.
Raztopite 5 ± 0,1 g saharoze (za komercialno rabo) v 95 ± 1 g vode.
Sugar solution
Prašek iz slada z aktivnimi encimi
Dissolve 5 ± 0,1 g sucrose (commercial grade) in 95 ± 1 g of water.
Za komercialno rabo.
Enzyme active malt flour
5 Oprema in naprave
Commercial grade.
Prostor za peko
Equipment and apparatus
Preverjajte temperaturo, da ostane med 22 in 25 °C.
Baking room
Hladilnik
Controlled to maintain a temperature of 22 to 25 °C.
Za vzdrževanje temperature pri 4 ± 2 °C.
Refrigerator
Tehtnica
For maintaining a temperature of 4 ± 2 °C.
Največja zmogljivost 2 kg, natančnost 2 g.
Balance
Največja zmogljivost 0,5 kg, natančnost 0,1 g.
Maximum load 2 kg, accuracy 2 g.
Analizna tehtnica
Maximum load 0,5 kg, accuracy 0,1 g.
Natančnost 0,1 × 10– 3 g.
Analytical balance
Mešalnik
Accuracy 0,1 × 10– 3 g.
Stephan UMTA 10, model mešalnika s premično roko „Detmold“ (Stephan Soehne GmbH) ali podobna naprava z enakimi značilnostmi.
Mixer
Vzhajalna komora
Stephan UMTA 10, with mixing arm model ‘Detmold’ (Stephan Soehne GmbH) or similar equipment having the same characteristics.
Preverjajte temperaturo, da ostane 30 ± 1 °C.
Proving cabinet
Odprte plastične škatle
Controlled to maintain a temperature of 30 ± 1 °C.
Narejene iz polimetilmetakrilata (plexiglas, perspex).
Open plastic boxes
Notranje mere: višina 25 × 25 × 15 cm, debelina sten 0,5 ± 0,05 cm.
Made from polymethylmethacrylate (Plexiglas, Perspex).
Kvadratne plastične plošče
Inside dimensions: 25 × 25 × 15 cm height, wall thickness 0,5 ± 0,05 cm.
Najmanj 30 × 30 cm, debeline 0,5 ± 0,05 cm.
Square plastic sheets
Oblikovalnik
At least 30 × 30 cm, thickness 0,5 ± 0,05 cm.
Brabenderjev homogenizator hlebčkov (Brabander OHG) ali podobna naprava z enakimi značilnostmi.
Moulder
6 Vzorčenje
Brabender ball homogeniser (Brabender OHG) or similar equipment having the same characteristics.
Po standardu EN ISO 24333.
Sampling
7 Postopek
According to standard EN ISO 24333.
Določanje vpijanja vode
Procedure
Vpijanje vode določite po standardu ICC št. 115/1.
Determination of water uptake
Določanje dodatka praška iz slada
Determine the water absorption according to ICC Standard No 115/1.
Določite „padno število“ moke po standardu EN ISO 3093.
Determination of malt flour addition
Če je „padno število“ višje od 250, določite potreben dodatek praška iz slada, da se dobi vrednost 200 do 250, tako da uporabite zapovrstje mešanic moke, ki jim dodate vedno več praška iz slada (točka 4.5).
Determine the ‘falling number’ of the flour according to standard EN ISO 3093.
Če je padno število nižje od 250, prašek iz slada ni potreben.
If the ‘falling number’ is higher than 250, determine the malt flour addition required to bring it within the range 200 to 250, using a series of mixtures of the flour with increasing quantities of malt flour (point 4.5).
Ponovno aktiviranje aktivnega suhega kvasa
If the ‘falling number’ is lower than 250, no malt flour is required.
Temperaturo raztopine sladkorja (točka 4.4) prilagodite na 35 ± 1 °C.
Reactivation of active dry yeast
En masni del aktivnega suhega kvasa stresite v štiri masne dele pripravljene raztopine sladkorja ustrezne temperature.
Adjust the temperature of the sugar solution (point 4.4) to 35 ± 1 °C.
Zmesi ne mešajte.
Pour one part by weight of the active dry yeast into four parts by weight of this tempered sugar solution.
Zavrtite po potrebi.
Do not stir.
Vse skupaj naj stoji 10 ± 1 minut, nato premešajte, da nastane homogena raztopina.
Swirl if necessary.
Raztopino porabite v 10 minutah.
Allow to stand for 10 ± 1 minute, then stir until a homogeneous suspension is obtained.
Prilagoditev temperature moke in tekočine za testo
Use this suspension within 10 minutes.
Temperatura moke in vode mora biti prilagojena, da testo po mešanju doseže temperaturo 27 ± 1 °C.
Temperature adjustment of the flour and the dough liquid
Sestava testa
The temperature of the flour and the water must be adjusted to give a dough temperature of 27 ± 1 °C after mixing.
Na 2 g natančno odtehtajte 10 y/3 moke z dejansko vlago (ustreza 1 kg moke na osnovi 14 % vlage), pri čemer je „y“ količina moke, uporabljene pri farinografskem preskusu (glejte standard ICC št. 115/1).
Dough composition
Potrebno količino praška iz slada odtehtajte na 0,2 g natančno, da dobite „padno število“ v vrednosti 200 do 250 (točka 7.2).
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 % moisture basis), in which ‘y’ is the quantity of flour used in the farinograph test (see ICC Standard No 115/1).
Odtehtajte 430 ± 5 g raztopine sladkorja, soli in askorbične kisline (4.3), nato skupni masi v vrednosti (x – 9) 10 y/3 g (glejte 10.2) dodajte vodo, pri čemer je „x“ količina uporabljene vode pri farinografskem preskusu (glejte standard ICC št. 115/1).
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 (point 7.2).
To skupno maso (ponavadi med 450 in 650 g) je treba doseči na 1,5 g natančno.
Weigh 430 ± 5 g sugar-salt-ascorbic acid solution (point 4.3) and add water to a total mass of (x – 9) 10 y/3 g, (see point 10.2) in which ‘x’ is the quantity of water used in the farinograph test (see ICC Standard No 115/1).
Odtehtajte 90 ± 1 g raztopine kvasa (točka 7.3).
This total mass (usually between 450 and 650 g) must be achieved with a precision of 1,5 g.
Zapišite skupno maso testa (P), ki je seštevek mase moke, raztopine sladkorja, soli in askorbične kisline ter vode, raztopine kvasa in praška iz slada.
Weigh 90 ± 1 g yeast suspension (point 7.3).
Mešanje
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.
Pred začetkom mešalnik ogrejte na temperaturo 27 ± 1 °C z uporabo primerne količine vode pri ustrezni temperaturi.
Mixing
Tekoče sestavine testa zlijte v mešalnik, nato dodajte moko in prašek iz slada.
Before starting, bring the mixer to a temperature of 27 ± 1 °C by use of a suitable quantity of tempered water.
Mešalnik prižgite (hitrost 1, 1400 vrtljajev/min) in mešajte 60 sekund.
Place the liquid dough ingredients in the mixer and place the flour plus malt flour on top.
Dvajset sekund po začetku mešanja obrnite strgalo, ki je pritrjeno na pokrov mešalne sklede za dva obrata.
Start the mixer (speed 1, 1400 rev/min), and allow to run for 60 seconds.
Izmerite temperaturo testa.
Twenty seconds after the start of mixing, turn the scraper attached to the lid of the mixing bowl two revolutions.
Če ni znotraj območja 26 do 28 °C, ga zavrzite in po prilagoditvi temperature sestavin zmešajte novega.
Measure the temperature of the dough.
Zapišite značilnosti testa z enim od naslednjih opisov:
If it is outside the range 26 to 28 °C, discard the dough and mix a new one after adjustment of ingredient temperatures.
nelepljivo in primerno za strojno obdelavo ali
Note dough properties using one of the following terms:
lepljivo in neprimerno za strojno obdelavo.
non-sticky and machinable, or
Da bi ga po končanem mešanju ocenili kot „nelepljivo in primerno za strojno obdelavo“, mora imeti testo videz povezane zmesi, ki se skoraj ne lepi na skledo oz. vreteno mešalnika.
sticky and non-machinable.
Testo mora biti takšno, da ga lahko primemo z roko in vzamemo iz sklede z eno samo kretnjo, v celoti brez vidnega ostanka.
To be considered ‘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.
Ločevanje in oblikovanje v hlebčke
It should be possible to collect the dough by hand and remove it from the mixing bowl in a single motion without noticeable loss.
Odtehtajte na 2 g natančno tri kose testa po naslednji enačbi:
Dividing and rounding
p 0,25 P, pri čemer je:
Weigh, with precision of 2 g, three pieces of dough according to the formula:
p masa tehtanega kosa testa,
p 0,25 P, where:
P skupna masa testa.
p mass of scaled dough piece,
V oblikovalniku (točka 5.10) takoj oblikujte kose 15 sekund, nato jih v vzhajalni komori (točka 5.7) za 30 ± 2 minut postavite na kvadratne plastične plošče (točka 5.9), pokrite z narobe obrnjenimi plastičnimi škatlami (točka 5.8).
P total mass of dough.
Ne uporabljajte moke za potresanje.
Immediately round the pieces for 15 seconds in the moulder (point 5.10) and place them for 30 ± 2 minutes on the square plastic sheets (point 5.9), covered by the inverted plastic boxes (point 5.8) in the proving cabinet (point 5.7).
Oblikovanje
Do not use dusting flour.
Prinesite kose testa na plastičnih ploščah, pokrite z narobe obrnjenimi plastičnimi škatlami, do oblikovalnika (točka 5.10) in ponovno oblikujte vsak kos 15 sekund.
Moulding
Pokrov s kosa testa odstranite šele tik pred oblikovanjem.
Bring the pieces of dough on the plastic sheets, covered by the inverted boxes, to the moulder (point 5.10), and re-round each piece for 15 seconds.
Še enkrat zapišite značilnosti testa z enim od naslednjih opisov:
Do not remove cover from a piece of dough until immediately before rounding.
Da bi ga po končanem mešanju ocenili kot „nelepljivo in primerno za strojno obdelavo“, se testo skoraj ali popolnoma nič ne lepi na skledo, tako da se lahko prosto vrti in oblikuje pravilen hlebček med delovanjem stroja.
Note dough properties again, using one of the following terms:
Ob koncu postopka, ko dvignete pokrov posode, se testo ne sme lepiti na stene posode za oblikovanje.
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.
8 Poročilo o preskusu
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.
Poročilo o preskusu mora vsebovati naslednje:
Test report
lastnosti testa pri obdelavi po mešanju in pri oblikovanju,
The test report shall mention:
„padno število“ moke brez dodatka praška iz slada,
dough-handling properties at the end of mixing, and at moulding,
opažene nepravilnosti,
the ‘falling number’ of the flour without addition of malt flour,
metodo, ki smo jo uporabili,
any anomalies observed.
vse potrebne podrobnosti za identifikacijo vzorca.
the method used,
9 Splošne opombe
all details required for the identification of the sample.
Enačba za izračun količine tekočine za testo temelji na naslednjih ugotovitvah:
The formula for the calculation of the quantity of dough liquid is based on the following considerations:
Teh 430 g raztopine je del tekočine za testo.
Addition of x ml water to the equivalent of 300 g flour at 14 % moisture produces the required consistency.
Da bi torej dodali 10 x/3 g vode testu, morate dodati (10 x/3 + 30) g tekočine za testo, ki je sestavljena iz 430 g raztopine sladkorja, soli in askorbične kisline ter dodatne količine vode.
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 g of water is needed, so 10 x/3 g.
Čeprav del dodane vode v raztopini kvasa vpije sam kvas, takšna raztopina prav tako vsebuje „prosto“ vodo.
The 430 g sugar-salt-ascorbic acid solution contains 15 g salt and 15 g sugar.
Po podmeni 90 g kvasa vsebuje 60 g „proste“ vode.
This 430 g solution is included in the dough liquid.
Količino tekočine za testo je treba popraviti za teh 60 g „proste“ vode v raztopini kvasa, tako morate na koncu dodati 10 x/3 plus 30 minus 60 g.
So to add 10 x/3 g water to the dough, (10 x/3 + 30) g dough liquid composed of the 430 g sugar-salt-ascorbic acid solution and an additional quantity of water must be added.
Drugače povedano: To se lahko preuredi v: (10 x3 + 30) – 60 = 10 x/3 – 30 = (x/3 – 3) 10 = (x – 9) 10/3, enačba iz točke 7.5.
Although part of the water added with the yeast suspension is absorbed by the yeast, this suspension also contains ‘free’ water.
Če je na primer dodatek vode x v farinografskem preskusu znašal 165 ml, morate to vrednost v enačbi nadomestiti, torej dodajte 430 g vode z raztopino sladkorja, soli in askorbične kisline skupni masi:
It is arbitrarily supposed that 90 g yeast suspension contains 60 g ‘free’ water.
Ta metoda pa se ne more neposredno uporabljati za pšenico.
The quantity of the dough liquid must be corrected for this 60 g of ‘free’ water in the yeast suspension, so 10 x/3 plus 30 minus 60 g must finally be added.
Da bi določili značilnosti pečenja pri pšenici, uporabite postopek, kot sledi.
This can be rearranged as follows: (10 x/3 + 30) – 60 = 10 x/3 – 30 = (x/3 – 3) 10 = (x – 9) 10/3, the formula given in point 7.5.
Očistite vzorec pšenice in ugotovite vsebnost vlage očiščene pšenice.
If, for example, a water addition x in the farinograph test was found of 165 ml, this value must be substituted in this formula, so to the 430 g sugar-salt-ascorbic acid solution water must be added to a total mass of:
Če je vsebnost vlage med 15,0 % in 16,0 %, pšenice ne pripravljate.
The method is not directly applicable to wheat.
Če pa je vsebnost vlage zunaj teh vrednosti, je treba najmanj tri ure pred mletjem vsebnost vlage prilagoditi na 15,5 ± 0,5 %.
The procedure to be followed for characterising the baking properties of wheat is as follows:
Pšenico zmeljite v moko z uporabo laboratorijskega mlina Buehler MLU 202 ali mlina Brabender Quadrumat Senior ali podobne naprave z enakimi značilnostmi.