FprEN ISO 5530-1
(Main)Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021)
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021)
Farines de blé tendre -- Caractéristiques physiques des pâtes -- Partie 1: Détermination de l'absorption d'eau et des caractéristiques rhéologiques au moyen du farinographe
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 1: Bestimmung der Wasserabsorption und der rheologischen Eigenschaften mittels Farinograph (ISO/FDIS 5530-1:2021)
Dieses Dokument legt unter Verwendung eines Farinographen ein Verfahren zur Bestimmung der Wasseraufnahme von Mehlen und des Knetverhaltens von Teigen fest, die mit einem Verfahren mit konstanter Mehlmasse oder einem Verfahren mit konstanter Teigmasse daraus hergestellt wurden.
Das Verfahren ist für experimentelle und kommerzielle Mehle aus Weizen (Triticum aestivum L.) geeignet.
ANMERKUNG 1 Dieses Dokument bezieht sich auf ICC 115/1 [5] und AACCI Verfahren 54 21.02 [6].
Farines de blé tendre - Caractéristiques physiques des pâtes - Partie 1: Détermination de l'absorption d'eau et des caractéristiques rhéologiques au moyen du farinographe (ISO/FDIS 5530-1:2021)
Pšenična moka - Fizikalne značilnosti testa - 1. del: Ugotavljanje vpijanja vode in reoloških lastnosti s farinografom (ISO/FDIS 5530-1:2021)
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
oSIST prEN ISO 5530-1:2020
01-julij-2020
Pšenična moka - Fizikalne značilnosti testa - 1. del: Ugotavljanje vpijanja vode in
reoloških lastnosti s farinografom (ISO/DIS 5530-1:2020)
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water
absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020)
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 1: Bestimmung der
Wasserabsorption und der rheologischen Eigenschaften mittels Farinograph (ISO/DIS
5530-1:2020)
Farines de blé tendre - Caractéristiques physiques des pâtes - Partie 1: Détermination
de l'absorption d'eau et des caractéristiques rhéologiques au moyen du farinographe
(ISO/DIS 5530-1:2020)
Ta slovenski standard je istoveten z: prEN ISO 5530-1
ICS:
67.060 Žita, stročnice in proizvodi iz Cereals, pulses and derived
njih products
oSIST prEN ISO 5530-1:2020 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
oSIST prEN ISO 5530-1:2020
oSIST prEN ISO 5530-1:2020
DRAFT INTERNATIONAL STANDARD
ISO/DIS 5530-1
ISO/TC 34/SC 4 Secretariat: SAC
Voting begins on: Voting terminates on:
2020-05-13 2020-08-05
Wheat flour — Physical characteristics of doughs —
Part 1:
Determination of water absorption and rheological
properties using a farinograph
Farines de blé tendre — Caractéristiques physiques des pâtes —
Partie 1: Détermination de l'absorption d'eau et des caractéristiques rhéologiques au moyen du
farinographe
ICS: 67.060
THIS DOCUMENT IS A DRAFT CIRCULATED
This document is circulated as received from the committee secretariat.
FOR COMMENT AND APPROVAL. IT IS
THEREFORE SUBJECT TO CHANGE AND MAY
NOT BE REFERRED TO AS AN INTERNATIONAL
STANDARD UNTIL PUBLISHED AS SUCH.
IN ADDITION TO THEIR EVALUATION AS
ISO/CEN PARALLEL PROCESSING
BEING ACCEPTABLE FOR INDUSTRIAL,
TECHNOLOGICAL, COMMERCIAL AND
USER PURPOSES, DRAFT INTERNATIONAL
STANDARDS MAY ON OCCASION HAVE TO
BE CONSIDERED IN THE LIGHT OF THEIR
POTENTIAL TO BECOME STANDARDS TO
WHICH REFERENCE MAY BE MADE IN
Reference number
NATIONAL REGULATIONS.
ISO/DIS 5530-1:2020(E)
RECIPIENTS OF THIS DRAFT ARE INVITED
TO SUBMIT, WITH THEIR COMMENTS,
NOTIFICATION OF ANY RELEVANT PATENT
RIGHTS OF WHICH THEY ARE AWARE AND TO
©
PROVIDE SUPPORTING DOCUMENTATION. ISO 2020
oSIST prEN ISO 5530-1:2020
ISO/DIS 5530-1:2020(E)
© ISO 2020
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting
on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address
below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Fax: +41 22 749 09 47
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved
oSIST prEN ISO 5530-1:2020
ISO/DIS 5530-1:2020(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 3
5 Reagent . 3
6 Apparatus . 3
7 Sampling . 3
8 Procedure. 4
8.1 Determination of the moisture content of the flour . 4
8.2 Preparation of Farinograph . 4
8.3 Test portion . 4
8.3.1 Constant flour mass procedure . 4
8.3.2 Constant dough mass procedure . 8
8.4 Common rules of determination . 8
9 E valuation of the Farinogram and calculation of the derived rheological characteristics .9
9.1 General . 9
9.2 Water absorption of flour . 9
9.3 Characteristics relating to the consistency of dough .10
10 Precision .11
10.1 Interlaboratory tests .11
10.2 Repeatability .11
10.3 Reproducibility .12
11 Test report .12
Annex A (informative) Description of the Farinograph .13
Annex B (informative) Examples of Farinograms .19
Annex C (informative) Results of interlaboratory tests .24
Bibliography .31
oSIST prEN ISO 5530-1:2020
ISO/DIS 5530-1:2020(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www .iso .org/ patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO's adherence to the
World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www .iso .org/
iso/ foreword .html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4,
Cereals and pulses.
This fourth edition cancels and replaces the third edition (ISO 5530-1:2013), which has been technically
revised.
The main changes compared to the previous edition are as follows:
— Wheat flour interlaboratory test 2015 described in this annex (see Tables C.1 to C.6) in order to
evaluate the repeatability and reproducibility of the test method specified in this part of ISO 5530.
A list of all parts in the ISO 5530 series can be found on the ISO website.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www .iso .org/ members .html.
iv © ISO 2020 – All rights reserved
oSIST prEN ISO 5530-1:2020
DRAFT INTERNATIONAL STANDARD ISO/DIS 5530-1:2020(E)
Wheat flour — Physical characteristics of doughs —
Part 1:
Determination of water absorption and rheological
properties using a farinograph
1 Scope
This part of ISO 5530 specifies a method, using a Farinograph, for the determination of the water
absorption of flours and the mixing behaviour of doughs made from them by a constant flour mass
procedure, or by a constant dough mass procedure.
The method is applicable to experimental and commercial flour from wheat (Triticum aestivum L.).
[1] [2]
NOTE This part of ISO 5530 is based on ICC 115/1 and AACC Method 54-21.2 .
2 Normative references
The following documents, in whole or in part, are normatively referenced in this document and are
indispensable for its application. For dated references, only the edition cited applies. For undated
references, the latest edition of the referenced document (including any amendments) applies.
ISO 712, Cereals and cereal products — Determination of moisture content — Reference method
3 Terms and definitions
For the purposes of this part of ISO 5530, the following terms and definitions apply.
3.1
consistency
resistance of a dough to being mixed in specific conditions (mixing conditions, temperature, hydration,
…). In this document it will refer to resistance of dough being mixed in a Farinograph under the
conditions specified in the following methodology
Note 1 to entry: It is expressed in Farinograph arbitrary units (see 3.2).
3.2
Farinograph unit
FU
arbitrary unit for consistency on the Farinogram
Note 1 to entry: For the mathematical expression of Farinograph units, see 6.1.
Note 2 to entry: It is also possible to define “Farinograph unit (FU)” as a torque expressed in Nm, measured in the
axis of the mixer.
3.3
maximum consistency
consistency measured at the end of dough development time
Note 1 to entry: For the mathematical expression of maximum consistency, see 9.2.
Note 2 to entry: It is expressed in Farinograph units (FU).
oSIST prEN ISO 5530-1:2020
ISO/DIS 5530-1:2020(E)
Note 3 to entry: See 3.7.
3.4
water absorption of flour (WA)
volume of water required to produce a dough with a maximum consistency of 500 FU, under the
specified operating conditions
Note 1 to entry: Water absorption is expressed in millilitres per 100 g of flour at 14 % (mass fraction) moisture
content to an accuracy of 0,1 ml.
3.5
dough development time (DDT, former wordings also use ‘peak time’)
time from the beginning of the addition of water to the point on the curve immediately before the first
sign of the decrease of maximum consistency
Note 1 to entry: In those cases where two maxima are observed, use the second maximum to measure the dough
development time.
Note 2 to entry: See Figure 1 and 9.3 .
Note 3 to entry: It is expressed in minutes to the nearest 0,1 min.
3.6
Stability (S)
difference in time between the point where the top part of the curve intercepts, for the first time, the
line of 500 FU and the last point where leaves this line
N
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.