EN ISO 5530-1:2014
(Main)Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
ISO 5530-1:2013 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.).
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 1: Bestimmung der Wasserabsorption und der rheologischen Eigenschaften mittels Farinograph (ISO 5530-1:2013)
Dieser Teil von ISO 5530 legt unter Verwendung eines Farinographen ein Verfahren zur Bestimmung der Wasseraufnahme von Mehlen und dem Knetverhalten von Teigen fest, die mit einem Verfahren mit konstanter Mehlmasse oder einem Verfahren mit konstanter Teigmasse hergestellt werden.
Das Verfahren ist geeignet für experimentelle und kommerzielle Teige aus Weizen (Triticum aestivum L.).
ANMERKUNG Dieser Teil von ISO 5530 basiert auf ICC 115/1 [1] und dem AACC-Verfahren 54-21.2. [2]
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 5530-1:2013)
L'ISO 5530-1:2013 spécifie une méthode de détermination, au moyen d'un farinographe, de l'absorption d'eau des farines et du comportement au pétrissage des pâtes obtenues à partir de ces farines, par un mode opératoire avec une masse constante de farine ou une masse constante de pâte.
La méthode est applicable aux farines expérimentales et commerciales de blé tendre (Triticum aestivum L.).
Pšenična moka - Fizikalne značilnosti testa - 1. del: Ugotavljanje vpijanja vode in reoloških lastnosti s farinografom (ISO 5530-1:2013)
Ta del standarda ISO 5530 določa metodo s farinografom za ugotavljanje vpijanja vode več vrst moke in mešalnih lastnosti testa iz teh vrst moke s postopkom konstantne mase moke ali konstantne mase testa. Ta metoda se uporablja za preskusne in komercialne vrste pšenične moke (Triticum aestivum L.).
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
01-februar-2015
1DGRPHãþD
SIST ISO 5530-1:2014
3ãHQLþQDPRND)L]LNDOQH]QDþLOQRVWLWHVWDGHO 8JRWDYOMDQMHYSLMDQMDYRGHLQ
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Wheat flour - Physical characteristics of doughs - Part 1: Determination of water
absorption and rheological properties using a farinograph (ISO 5530-1:2013)
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 1: Bestimmung der
Wasserabsorption und der rheologischen Eigenschaften mittels Farinograph (ISO 5530-
1:2013)
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 5530-1:2013)
Ta slovenski standard je istoveten z: EN ISO 5530-1:2014
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EUROPEAN STANDARD
EN ISO 5530-1
NORME EUROPÉENNE
EUROPÄISCHE NORM
December 2014
ICS 67.060
English Version
Wheat flour - Physical characteristics of doughs - Part 1:
Determination of water absorption and rheological properties
using a farinograph (ISO 5530-1:2013)
Farines de blé tendre - Caractéristiques physiques des Weizenmehl - Physikalische Eigenschaften von Teigen -
pâtes - Partie 1: Détermination de l'absorption d'eau et des Teil 1: Bestimmung der Wasserabsorption und der
caractéristiques rhéologiques au moyen du farinographe rheologischen Eigenschaften mittels Farinograph (ISO
(ISO 5530-1:2013) 5530-1:2013)
This European Standard was approved by CEN on 16 December 2014.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same
status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United
Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2014 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 5530-1:2014 E
worldwide for CEN national Members.
Contents Page
Foreword .3
Foreword
The text of ISO 5530-1:2013 has been prepared by Technical Committee ISO/TC 34 “Food products” of the
International Organization for Standardization (ISO) and has been taken over as EN ISO 5530-1:2014 by
Technical Committee CEN/TC 338 “Cereal and cereal products” the secretariat of which is held by AFNOR.
This European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by June 2015, and conflicting national standards shall be withdrawn at
the latest by June 2015.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech
Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece,
Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom.
Endorsement notice
The text of ISO 5530-1:2013 has been approved by CEN as EN ISO 5530-1:2014 without any modification.
INTERNATIONAL ISO
STANDARD 5530-1
Third edition
2013-04-15
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
Reference number
ISO 5530-1:2013(E)
©
ISO 2013
ISO 5530-1:2013(E)
© ISO 2013
All rights reserved. Unless otherwise specified, 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
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Published in Switzerland
ii © ISO 2013 – All rights reserved
ISO 5530-1:2013(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
8.4 Common rules of determination . 8
9 Evaluation of the farinogram and calculation of the derived rheological characteristics .8
9.1 General . 8
9.2 Water absorption of flour . 8
9.3 Characteristics relating to the consistency of dough . 9
10 Precision .10
10.1 Interlaboratory tests .10
10.2 Repeatability .11
10.3 Reproducibility .11
11 Test report .11
Annex A (informative) Description of the farinograph .12
Annex B (informative) Examples of farinograms .17
Annex C (informative) Results of interlaboratory tests .22
Bibliography .26
ISO 5530-1:2013(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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International
Standards adopted by the technical committees are circulated to the member bodies for voting.
Publication as an International Standard requires approval by at least 75 % of the member bodies
casting a vote.
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.
ISO 5530-1 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4,
Cereals and pulses.
This third edition cancels and replaces the second edition (ISO 5530-1:1997), 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 2013 – All rights reserved
INTERNATIONAL STANDARD ISO 5530-1:2013(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
...
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