BS EN ISO 27971. Cereals & cereal products. Common wheat (Triticum aestivum L.). Determination of alveograph properties of dough at constant hydration from commercial or test flours & test milling methodology Wheat, Cereal products, Cereal food products, Flour, Cereal flour, Dough, Rheological properties, Food testing, Physical property measurement, Moisture, Test equipment, Specimen preparation, Grinding (size reduction)