FprEN ISO 5530-2
(Main)Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/FDIS 5530-2:2021)
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/FDIS 5530-2:2021)
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 2: Bestimmung der rheologischen Eigenschaften mittels Extensograph (ISO/FDIS 5530-2:2021)
Dieses Dokument legt unter Verwendung eines Extensographen ein Verfahren zur Bestimmung rheologischer Eigenschaften von Weizenmehlteigen in einem Dehnversuch fest. Die aufgezeichnete Last-Dehnkurve wird verwendet, um die allgemeine Qualität von Mehl und seine Reaktion auf Zusatzstoffe zu beurteilen.
Das Verfahren ist für experimentelle und kommerzielle Mehle aus Weizen (Triticum aestivum L.) geeignet.
ANMERKUNG 1 Dieses Dokument bezieht sich auf ICC 114 [5] und AACC Verfahren 54 10 [6].
ANMERKUNG 2 Für die Teigherstellung wird ein Farinograph angewendet (siehe 6.2).
Farines de blé tendre - Caractéristiques physiques des pâtes - Partie 2: Détermination des caractéristiques rhéologiques au moyen de l'extensographe (ISO/FDIS 5530-2:2021)
Pšenična moka - Fizikalne značilnosti testa - 2. del: Ugotavljanje reoloških lastnosti z ekstenzografom (ISO/FDIS 5530-2:2021)
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Standards Content (Sample)
SLOVENSKI STANDARD
oSIST prEN ISO 5530-2:2020
01-julij-2020
Pšenična moka - Fizikalne značilnosti testa - 2. del: Ugotavljanje reoloških
lastnosti z ekstenzografom (ISO/DIS 5530-2:2020)
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological
properties using an extensograph (ISO/DIS 5530-2:2020)
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 2: Bestimmung der
rheologischen Eigenschaften mittels Extensograph (ISO/DIS 5530-2:2020)
Farines de blé tendre - Caractéristiques physiques des pâtes - Partie 2: Détermination
des caractéristiques rhéologiques au moyen de l'extensographe (ISO/DIS 5530-2:2020)
Ta slovenski standard je istoveten z: prEN ISO 5530-2
ICS:
67.060 Žita, stročnice in proizvodi iz Cereals, pulses and derived
njih products
oSIST prEN ISO 5530-2:2020 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
oSIST prEN ISO 5530-2:2020
oSIST prEN ISO 5530-2:2020
DRAFT INTERNATIONAL STANDARD
ISO/DIS 5530-2
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 2:
Determination of rheological properties using an
extensograph
Farines de blé tendre — Caractéristiques physiques des pâtes —
Partie 2: Détermination des caractéristiques rhéologiques au moyen de l'extensographe
ICS: 67.060
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PROVIDE SUPPORTING DOCUMENTATION. ISO 2020
oSIST prEN ISO 5530-2:2020
ISO/DIS 5530-2:2020(E)
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ii © ISO 2020 – All rights reserved
oSIST prEN ISO 5530-2:2020
ISO/DIS 5530-2:2020(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 2
5 Reagents . 2
6 Apparatus . 3
7 Sampling . 3
8 Procedure. 3
8.1 Determination of the moisture content of the flour . 3
8.2 Preparation of apparatus . 4
8.3 Test portion . 4
8.4 Preparation of the dough . 4
8.5 Determination . 5
9 Expression of results . 6
9.1 General . 6
9.2 Water absorption . 6
9.3 Resistance to stretching . 6
9.3.1 Maximum resistance. 6
9.3.2 Resistance at constant deformation . 6
9.4 Extensibility, E .7
9.5 Energy . 7
9.6 Ratio (R/E) . 7
10 Precision . 8
10.1 Repeatability . 8
10.2 Reproducibility . 8
11 Test report . 9
Annex A (informative) Description of the Extensograph .10
Appendix B (informative) Appendix B1: Appendix B1: Results of interlaboratory test 2016 .16
Bibliography .25
oSIST prEN ISO 5530-2:2020
ISO/DIS 5530-2:2020(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
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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).
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Technical Barriers to Trade (TBT) see the following URL: www .iso .org/ iso/ foreword .html.
The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 4, Cereals
and pulses.
This fourth edition cancels and replaces the third edition (ISO 5530-2:2012), which has been technically
revised.
ISO 5530 consists of the following parts, under the general title Wheat flour — Physical characteristics
of doughs:
— Part 1: Determination of water absorption and rheological properties using a farinograph
— Part 2: Determination of rheological properties using an extensograph
— Part 3: Determination of water absorption and rheological properties using a valorigraph
iv © ISO 2020 – All rights reserved
oSIST prEN ISO 5530-2:2020
DRAFT INTERNATIONAL STANDARD ISO/DIS 5530-2:2020(E)
Wheat flour — Physical characteristics of doughs —
Part 2:
Determination of rheological properties using an
extensograph
1 Scope
This part of ISO 5530 specifies a method, using an Extensograph, for the determination of the rheological
properties of wheat flour dough in an extension test. The recorded load–extension curve is used to
assess general quality of flour and its response to improving agents.
The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.).
[3]
NOTE This part of ISO 5530 is based on ICC 114 . and AACC method 54-10.
2 Normative references
The following referenced documents are indispensable for the application of this document. 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
ISO 5530-1:2013, Wheat flour — Physical characteristics of doughs — Part 1: Determination of water
absorption and rheological properties using a farinograph
3 Terms and definitions
For the purposes of this part of ISO 5530, the following terms and definitions apply.
3.1
energy
capacity to do work
Note 1 to entry: For the purposes of this part of ISO 5530, the energy is determined as the area under a recorded
curve. The energy describes the work applied when stretching a dough sample.
Note 2 to entry: When using a mechanical device, the area is measured by a planimeter and reported in square
centimetres. In electronic devices this area is calculated automatically by the software.
3.2
extensibility
E
distance travelled by the recorder paper from the moment that the hook touches the test piece until
rupture of (one of the strings of) the test piece. In electronic devices this is calculated automatically by
the software.
Note 1 to entry: See 9.4 and Figure 1.
oSIST prEN ISO 5530-2:2020
ISO/DIS 5530-2:2020(E)
3.3
Extensograph water absorption
volume of water required to produce a dough with a consistency of 500 Farinograph Units (FU) after
5 min mixing, under specified operating conditions
Note 1 to entry: Extensograph water absorption is expressed in millilitres per 100 g of flour at 14,0 % mass
fraction moisture content.
3.4
maximum resistance
R
m
mean of the maximum heights of the Extensograph curves from the two test pieces, provided that the
difference between them does not exceed 15 % of their mean value.
Note 1 to entry: See 9.3.1 and Figure 1.
3.5
ratio (R/E)
quotient of the maximum resistance, R , and the extensibility or the resistance after 50 mm
m
transposition of the re
...
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