ISO 5530-2:2012

Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph

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.). NOTE This part of ISO 5530 is based on ICC 114.[3]

Farines de blé tendre — Caractéristiques physiques des pâtes — Partie 2: Détermination des caractéristiques rhéologiques au moyen de l'extensographe

La présente partie de l'ISO 5530 spécifie une méthode de détermination, au moyen d'un extensographe, des caractéristiques rhéologiques d'une pâte de farine de blé tendre au cours d'un essai d'étirage. La courbe enregistrée de la charge en fonction de l'étirage permet d'évaluer la qualité globale de la farine et sa réponse aux améliorants. La méthode est applicable aux farines expérimentales et commerciales de blé tendre (Triticum aestivum L.). NOTE La présente partie de l'ISO 5530 est basée sur l'ICC 114[3].

Pšenična moka - Fizikalne značilnosti testa - 2. del: Ugotavljanje reoloških lastnosti z ekstenzografom

Ta del standarda ISO 5530 določa metodo za ugotavljanje reoloških lastnosti pšenične moke z ekstenzografom med preskusom razteznosti. Zabeležena krivulja raztezanja se uporablja za ugotavljanje splošne kakovosti moke in odzivanja moke na dodatke. Metoda se uporablja za preskusne in komercialne vrste moke iz pšenice (Triticum aestivum L.).
OPOMBA: Ta del standarda ISO 5530 temelji na standardu ICC 114.[3].

General Information

• Status: Published
• Publication Date: 28-Jun-2012
• ICS: 67.060 - Cereals, pulses and derived products
• Technical Committee: ISO/TC 34/SC 4 - Cereals and pulses
• Drafting Committee: ISO/TC 34/SC 4 - Cereals and pulses
• Current Stage: 9092 - International Standard to be revised
• Completion Date: 07-Mar-2018
• Ref Project: SIST ISO 5530-2:2013 - Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph

Relations

• Revised: ISO 5530-2 - Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
• Effective Date: 15-Mar-2018
• Revises: ISO 5530-2:1997 - Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
• Effective Date: 15-Apr-2008
• Revised: SIST ISO 5530-2:1998 - Wheat flour -- Physical characteristics of doughs -- Part 2: Determination of rheological properties using an extensograph
• Effective Date: 12-May-2008

Standards Content (Sample)

INTERNATIONAL ISO
STANDARD 5530-2
Third edition
2012-07-01
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
Reference number
ISO 5530-2:2012(E)
©
ISO 2012

---------------------- Page: 1 ----------------------
ISO 5530-2:2012(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2012
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means,
electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the address below or ISO’s
member body in the country of the requester.
ISO copyright office
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail [e-mail]
Web www.iso.org
Published in Switzerland
ii © ISO 2012 – All rights reserved

---------------------- Page: 2 ----------------------
ISO 5530-2:2012(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 . 2
7 Sampling . 3
8 Procedure . 3
8.1 Determination of the moisture content of the flour. 3
8.2 Preparation of apparatus . 3
8.3 Test portion . 4
8.4 Preparation of the dough . 4
8.5 Determination . 5
9 Expression of results . 5
9.1 General . 5
9.2 Water absorption . 6
9.3 Resistance to stretching . 6
9.4 Extensibility, E . 6
9.5 Energy . 6
9.6 Ratio (R/E) . 6
10 Precision . 7
10.1 Repeatability . 7
10.2 Reproducibility . 7
11 Test report . 8
Annex A (informative) Description of the extensograph . 9
Annex B (informative) Results of interlaboratory tests .13
Bibliography .14
© ISO 2012 – All rights reserved iii

---------------------- Page: 3 ----------------------
ISO 5530-2:2012(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 5530-2 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 5530-2:1997), 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 2012 – All rights reserved

---------------------- Page: 4 ----------------------
INTERNATIONAL STANDARD ISO 5530-2:2012(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.
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
1)
ISO 5530-1:—, 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 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 The area is measured by a planimeter and reported in square centimetres.
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
NOTE See 9.4 and Figure 1.
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 Extensograph water absorption is expressed in millilitres per 100 g of flour at 14,0 % mass fraction moisture content.
1)  To be published. (Revision of ISO 5530-1:1997)
© ISO 2012 – All rights reserved 1

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ISO 5530-2:2012(E)
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 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 transposition of the
m
recorder paper, R , and the extensibility
50
NOTE The ratio is an additional factor in the review of the dough behaviour.
3.6
resistance at constant deformation
mean of the heights of the extensograph curves after 50 mm transposition of the recorder paper from the two
test pieces, provided that the difference between them does not exceed 15 % of their mean value
NOTE See 9.3.2 and Figure 1.
3.7
stretching characteristics
resistance of dough to extension and the extent to which it can be stretched until breaking, under
specified operating conditions
NOTE 1 The resistance is expressed in arbitrary units (extensograph units, EU).
NOTE 2 The extent of stretching is expressed in millimetres or centimetres.
4 Principle
Dough is prepared from flour, water and salt in a farinograph under specified conditions. A test piece is then
moulded on the balling unit and moulder of the extensograph into a standard shape. After a fixed period of time,
the test piece is stretched and the force required recorded. Immediately after these operations, the same test
piece is subjected to two further cycles of moulding, rest period and stretching.
The size and shape of the curves obtained are a guide to the physical properties of the dough. These physical
properties influence the end-use quality of the flour.
5 Reagents
Use only reagents of recognized analytical grade, unless otherwise specified, and distilled or demineralized
water or water of equivalent purity.
5.1 Sodium chloride.
6 Apparatus
Usual laboratory apparatus and, in particular, the following.
2)
6.1 Extensograph, with a thermostat consisting of a constant temperature water bath (see Annex A), with
the following operating characteristics:
2) This document has been drawn up on the basis of the Brabender Extensograph, which is an example of a suitable
product available commercially. This information is given for the convenience of users of this document and does not
constitute an endorsement by ISO of this product. Other equipment may be used if it can be shown to give comparable
results.
2 © ISO 2012 – All rights reserved

---------------------- Page: 6 ----------------------
ISO 5530-2:2012(E)
−1
— rotational frequency of balling unit: (83 ± 3) min (r/min);
−1
— rotational frequency of moulder: (15 ± 1) min (r/min);
— hook speed: (1,45 ± 0,05) cm/s;
— chart speed: (0,65 ± 0,01) cm/s;
— force exerted per extensograph unit: (12,3 ± 0,3) mN/EU [(1,25 ± 0,03) gf/EU].
Some instruments have a different calibration for force/unit deflection. The procedure specified can be used
with such instruments, but it is necessary for the different calibration to be taken into account when comparing
the results with instruments calibrated as above.
NOTE An electronic extensograph can be used, see A.5.
3)
6.2 Farinograph, connected to a similar thermostat as the extensograph, with the operating characteristics
specified in ISO 5530-1, and a burette as specified in ISO 5530-1.
6.3 Balance, capable of being read to the nearest ±0,1 g.
6.4 Spatula, made of soft plastic.
6.5 Conical flask, of 250 ml capacity.
7 Sampling
Sampling is not part of the method specified in this International Standard. A recommended sampling method
[2]
is given in ISO 24333.
It is important that the laboratory receive a truly representative sample which has not been damaged or changed
during transport and storage.
8 Procedure
8.1 Determination of the moisture content of the flour
Determine the moisture content of the flour using the method specified in ISO 712.
8.2 Preparation of apparatus
8.2.1 Turn on the thermostat of the farinograph (6.2) and circulate the water until the required temperatures
are reached, prior to using the instrument. Before and during use, check the temperatures of
— the thermostats;
— the mixing bowl of the farinograph, in the hole provided for this purpose; and
— the extensograph cabinet.
All temperatures shall be (30 ± 0,2) °C.
8.2.2 Adjust the arm of the pen of the extensograph so as to obtain zero reading when a cradle with both its
clamps plus a 150 g mass (“weight”) is placed in position.
3)  The Farinograph is the trade name of a product supplied by Brabender. This information is given for the convenience
of users of this document and does not constitute an endorsement by ISO of the product named. Equivalent products may
be used if they can be shown to lead to the same results.
© ISO 2012 – All rights reserved 3

---------------------- Page: 7 ----------------------
ISO 5530-2:2012(E)
8.2.3 Pour some water into the trough of each cradle support, and place the supports, cradles, and clamps in
the cabinet at least 15 min before use.
8.2.4 Uncouple the mixer of the farinograph from the driving shaft and adjust the position of the counterweight(s)
so as to obtain zero deflection of the pointer with the motor running at the specified rotational frequency (see
ISO 5530-1:—, 6.1). Switch off the motor and then couple the mixer.
Lubricate the mixer with a drop of water between the back-plate and each of the blades. Check that the
deflection of the pointer is within the range (0 ± 5) FU with the mixing blades operating at the specified rotational
frequency in the empty, clean bowl. If the deflection exceeds 5 FU, clean the mixer more thoroughly or eliminate
other causes of friction.
Adjust the arm of the pen so as to obtain identical readings from the pointer and the recording pen.
Adjust the damper so that, with the motor running, the time required for the pointer to go from 1 000 FU to
100 FU is (1,0 ± 0,2) s.
8.2.5 Fill the burette of the farinograph, including the tip, with water at a temperature of (30 ± 0,5) °C.
8.3 Test portion
If necessary, bring the flour to a temperature of (25 ± 5) °C.
Weigh, to the nearest 0,1 g, the equivalent of 300 g of flour having a moisture content of 14 % mass fraction.
Let this mass, in grams, be m; see ISO 5530-1:—, Table 1, for m as a function of moisture content.
Place the flour into the farinograph mixer. Cover the mixer and keep it covered until the end of mixing
(8.4.2), except for the shortest possible time when water has to be added and the dough scraped down (see
ISO 5530-1:—, A.1.2).
8.4 Preparation of the dough
8.4.1 Place (6,0 ± 0,1) g of the sodium chloride (5.1) in the conical flask (6.5). Run in approximately 135 ml of
water from the burette and dissolve the salt. For flours having a low water absorption, use a smaller volume of water.
8.4.2 Mix in the farinograph mixer at the specified rotational frequency (see ISO 5530-1:—, 6.1) for 1 min or
slightly longer. Pour the salt solution (8.4.1) through a funnel into the centre hole of the bottom part of the lid,
when a whole-minute line on the recorder paper passes by the pen.
In order to reduce the waiting time, the recorder paper may be moved forward during mixing of the flour. Do
not move it backwards.
NOTE 1 With older models of farinograph, whose bowl is covered by a single plate (see ISO 5530-1:—, A.1.2), the salt
solution is poured into the right-hand front corner of the bowl.
Add from the burette, into the right-hand front corner of the mixer, a volume of water approximately equal to that
expected to obtain a consistency of 500 FU after mixing for 5 min. When the dough forms, scrape down the
sides of the bowl with the spatula (6.4), adding any adhering particles to the dough without stopping the mixer.
If the consistency is too high, add a little more water to obtain a consistency of 500 FU after mixing for 5 min.
Stop mixing and clean the mixer.
NOTE 2 If the first dough meets the requirements of 8.4.3, test pieces from it can be moulded (8.4.4) and stretched (8.5.1).
8.4.3 Make further mixings as necessary, until a dough is obtained:
— to which the salt solution and water have been added within 25 s;
— the consistency of which, measured at the centre of the curve after mixing for 5 min, is between 480 FU
and 520 FU; and
4 © ISO 2012 – All rights reserved

---------------------- Page: 8 ----------------------
ISO 5530-2:2012(E)
— the mixing time, which is indicated by the development time determined by farinograph.
Stop mixing after this time.
8.4.4 Take a support with two cradles from the cabinet of the extensograph (6.1); remove their clamps.
Remove the dough from the mixer. Weigh a (150 ± 0,5) g test piece. Place it in the balling unit and perform
20 revolutions of the plate. Remove the dough from the balling unit and pass it once through the moulder,
ensuring that the test piece enters the back centrally, base first. Roll the test piece off the moulder into the
centre of a cradle and clamp it. Set the timer for 45 min. Weigh a second test piece, and ball, mould and clamp
it in the same way. Place the support with two cradles and test pieces in the cabinet.
Very stick
...

SLOVENSKI STANDARD
SIST ISO 5530-2:2013
01-januar-2013
1DGRPHãþD
SIST ISO 5530-2:1998
3ãHQLþQDPRND)L]LNDOQH]QDþLOQRVWLWHVWDGHO8JRWDYOMDQMHUHRORãNLK
ODVWQRVWL]HNVWHQ]RJUDIRP
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
Ta slovenski standard je istoveten z: ISO 5530-2:2012
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
SIST ISO 5530-2:2013 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST ISO 5530-2:2013

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SIST ISO 5530-2:2013
INTERNATIONAL ISO
STANDARD 5530-2
Third edition
2012-07-01
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
Reference number
ISO 5530-2:2012(E)
©
ISO 2012

---------------------- Page: 3 ----------------------

SIST ISO 5530-2:2013
ISO 5530-2:2012(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2012
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means,
electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the address below or ISO’s
member body in the country of the requester.
ISO copyright office
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail [e-mail]
Web www.iso.org
Published in Switzerland
ii © ISO 2012 – All rights reserved

---------------------- Page: 4 ----------------------

SIST ISO 5530-2:2013
ISO 5530-2:2012(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 . 2
7 Sampling . 3
8 Procedure . 3
8.1 Determination of the moisture content of the flour. 3
8.2 Preparation of apparatus . 3
8.3 Test portion . 4
8.4 Preparation of the dough . 4
8.5 Determination . 5
9 Expression of results . 5
9.1 General . 5
9.2 Water absorption . 6
9.3 Resistance to stretching . 6
9.4 Extensibility, E . 6
9.5 Energy . 6
9.6 Ratio (R/E) . 6
10 Precision . 7
10.1 Repeatability . 7
10.2 Reproducibility . 7
11 Test report . 8
Annex A (informative) Description of the extensograph . 9
Annex B (informative) Results of interlaboratory tests .13
Bibliography .14
© ISO 2012 – All rights reserved iii

---------------------- Page: 5 ----------------------

SIST ISO 5530-2:2013
ISO 5530-2:2012(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 5530-2 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 5530-2:1997), 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 2012 – All rights reserved

---------------------- Page: 6 ----------------------

SIST ISO 5530-2:2013
INTERNATIONAL STANDARD ISO 5530-2:2012(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.
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
1)
ISO 5530-1:—, 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 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 The area is measured by a planimeter and reported in square centimetres.
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
NOTE See 9.4 and Figure 1.
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 Extensograph water absorption is expressed in millilitres per 100 g of flour at 14,0 % mass fraction moisture content.
1)  To be published. (Revision of ISO 5530-1:1997)
© ISO 2012 – All rights reserved 1

---------------------- Page: 7 ----------------------

SIST ISO 5530-2:2013
ISO 5530-2:2012(E)
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 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 transposition of the
m
recorder paper, R , and the extensibility
50
NOTE The ratio is an additional factor in the review of the dough behaviour.
3.6
resistance at constant deformation
mean of the heights of the extensograph curves after 50 mm transposition of the recorder paper from the two
test pieces, provided that the difference between them does not exceed 15 % of their mean value
NOTE See 9.3.2 and Figure 1.
3.7
stretching characteristics
resistance of dough to extension and the extent to which it can be stretched until breaking, under
specified operating conditions
NOTE 1 The resistance is expressed in arbitrary units (extensograph units, EU).
NOTE 2 The extent of stretching is expressed in millimetres or centimetres.
4 Principle
Dough is prepared from flour, water and salt in a farinograph under specified conditions. A test piece is then
moulded on the balling unit and moulder of the extensograph into a standard shape. After a fixed period of time,
the test piece is stretched and the force required recorded. Immediately after these operations, the same test
piece is subjected to two further cycles of moulding, rest period and stretching.
The size and shape of the curves obtained are a guide to the physical properties of the dough. These physical
properties influence the end-use quality of the flour.
5 Reagents
Use only reagents of recognized analytical grade, unless otherwise specified, and distilled or demineralized
water or water of equivalent purity.
5.1 Sodium chloride.
6 Apparatus
Usual laboratory apparatus and, in particular, the following.
2)
6.1 Extensograph, with a thermostat consisting of a constant temperature water bath (see Annex A), with
the following operating characteristics:
2) This document has been drawn up on the basis of the Brabender Extensograph, which is an example of a suitable
product available commercially. This information is given for the convenience of users of this document and does not
constitute an endorsement by ISO of this product. Other equipment may be used if it can be shown to give comparable
results.
2 © ISO 2012 – All rights reserved

---------------------- Page: 8 ----------------------

SIST ISO 5530-2:2013
ISO 5530-2:2012(E)
−1
— rotational frequency of balling unit: (83 ± 3) min (r/min);
−1
— rotational frequency of moulder: (15 ± 1) min (r/min);
— hook speed: (1,45 ± 0,05) cm/s;
— chart speed: (0,65 ± 0,01) cm/s;
— force exerted per extensograph unit: (12,3 ± 0,3) mN/EU [(1,25 ± 0,03) gf/EU].
Some instruments have a different calibration for force/unit deflection. The procedure specified can be used
with such instruments, but it is necessary for the different calibration to be taken into account when comparing
the results with instruments calibrated as above.
NOTE An electronic extensograph can be used, see A.5.
3)
6.2 Farinograph, connected to a similar thermostat as the extensograph, with the operating characteristics
specified in ISO 5530-1, and a burette as specified in ISO 5530-1.
6.3 Balance, capable of being read to the nearest ±0,1 g.
6.4 Spatula, made of soft plastic.
6.5 Conical flask, of 250 ml capacity.
7 Sampling
Sampling is not part of the method specified in this International Standard. A recommended sampling method
[2]
is given in ISO 24333.
It is important that the laboratory receive a truly representative sample which has not been damaged or changed
during transport and storage.
8 Procedure
8.1 Determination of the moisture content of the flour
Determine the moisture content of the flour using the method specified in ISO 712.
8.2 Preparation of apparatus
8.2.1 Turn on the thermostat of the farinograph (6.2) and circulate the water until the required temperatures
are reached, prior to using the instrument. Before and during use, check the temperatures of
— the thermostats;
— the mixing bowl of the farinograph, in the hole provided for this purpose; and
— the extensograph cabinet.
All temperatures shall be (30 ± 0,2) °C.
8.2.2 Adjust the arm of the pen of the extensograph so as to obtain zero reading when a cradle with both its
clamps plus a 150 g mass (“weight”) is placed in position.
3)  The Farinograph is the trade name of a product supplied by Brabender. This information is given for the convenience
of users of this document and does not constitute an endorsement by ISO of the product named. Equivalent products may
be used if they can be shown to lead to the same results.
© ISO 2012 – All rights reserved 3

---------------------- Page: 9 ----------------------

SIST ISO 5530-2:2013
ISO 5530-2:2012(E)
8.2.3 Pour some water into the trough of each cradle support, and place the supports, cradles, and clamps in
the cabinet at least 15 min before use.
8.2.4 Uncouple the mixer of the farinograph from the driving shaft and adjust the position of the counterweight(s)
so as to obtain zero deflection of the pointer with the motor running at the specified rotational frequency (see
ISO 5530-1:—, 6.1). Switch off the motor and then couple the mixer.
Lubricate the mixer with a drop of water between the back-plate and each of the blades. Check that the
deflection of the pointer is within the range (0 ± 5) FU with the mixing blades operating at the specified rotational
frequency in the empty, clean bowl. If the deflection exceeds 5 FU, clean the mixer more thoroughly or eliminate
other causes of friction.
Adjust the arm of the pen so as to obtain identical readings from the pointer and the recording pen.
Adjust the damper so that, with the motor running, the time required for the pointer to go from 1 000 FU to
100 FU is (1,0 ± 0,2) s.
8.2.5 Fill the burette of the farinograph, including the tip, with water at a temperature of (30 ± 0,5) °C.
8.3 Test portion
If necessary, bring the flour to a temperature of (25 ± 5) °C.
Weigh, to the nearest 0,1 g, the equivalent of 300 g of flour having a moisture content of 14 % mass fraction.
Let this mass, in grams, be m; see ISO 5530-1:—, Table 1, for m as a function of moisture content.
Place the flour into the farinograph mixer. Cover the mixer and keep it covered until the end of mixing
(8.4.2), except for the shortest possible time when water has to be added and the dough scraped down (see
ISO 5530-1:—, A.1.2).
8.4 Preparation of the dough
8.4.1 Place (6,0 ± 0,1) g of the sodium chloride (5.1) in the conical flask (6.5). Run in approximately 135 ml of
water from the burette and dissolve the salt. For flours having a low water absorption, use a smaller volume of water.
8.4.2 Mix in the farinograph mixer at the specified rotational frequency (see ISO 5530-1:—, 6.1) for 1 min or
slightly longer. Pour the salt solution (8.4.1) through a funnel into the centre hole of the bottom part of the lid,
when a whole-minute line on the recorder paper passes by the pen.
In order to reduce the waiting time, the recorder paper may be moved forward during mixing of the flour. Do
not move it backwards.
NOTE 1 With older models of farinograph, whose bowl is covered by a single plate (see ISO 5530-1:—, A.1.2), the salt
solution is poured into the right-hand front corner of the bowl.
Add from the burette, into the right-hand front corner of the mixer, a volume of water approximately equal to that
expected to obtain a consistency of 500 FU after mixing for 5 min. When the dough forms, scrape down the
sides of the bowl with the spatula (6.4), adding any adhering particles to the dough without stopping the mixer.
If the consistency is too high, add a little more water to obtain a consistency of 500 FU after mixing for 5 min.
Stop mixing and clean the mixer.
NOTE 2 If the first dough meets the requirements of 8.4.3, test pieces from it can be moulded (8.4.4) and stretched (8.5.1).
8.4.3 Make further mixings as necessary, until a dough is obtained:
— to which the salt solution and water have been added within 25 s;
— the consistency of which, measured at the centre of the curve after mixing for 5 min, is between 480 FU
and 520 FU; and
4 © ISO 2012 – All rights reserved

---------------------- Page: 10 ----------------------

SIST ISO 5530-2:2013
ISO 5530-2:2012(E)
— the mixing time, which is indicated by the development time determined by farinograph.
Stop mixing after this time.
8.4.4 Take a support with two cradles from the cabinet of the extensograph (6.1); remove their clamps.
Remove the dough from the mixer
...

SLOVENSKI STANDARD
oSIST ISO 5530-2:2012
01-december-2012
3ãHQLþQDPRND)L]LNDOQH]QDþLOQRVWLWHVWDGHO8JRWDYOMDQMHUHRORãNLK
ODVWQRVWL]HNVWHQ]RJUDIRP
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
Ta slovenski standard je istoveten z: ISO 5530-2:2012
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
oSIST ISO 5530-2:2012 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

---------------------- Page: 1 ----------------------

oSIST ISO 5530-2:2012

---------------------- Page: 2 ----------------------

oSIST ISO 5530-2:2012
INTERNATIONAL ISO
STANDARD 5530-2
Third edition
2012-07-01
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
Reference number
ISO 5530-2:2012(E)
©
ISO 2012

---------------------- Page: 3 ----------------------

oSIST ISO 5530-2:2012
ISO 5530-2:2012(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2012
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means,
electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the address below or ISO’s
member body in the country of the requester.
ISO copyright office
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail [e-mail]
Web www.iso.org
Published in Switzerland
ii © ISO 2012 – All rights reserved

---------------------- Page: 4 ----------------------

oSIST ISO 5530-2:2012
ISO 5530-2:2012(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 . 2
7 Sampling . 3
8 Procedure . 3
8.1 Determination of the moisture content of the flour . 3
8.2 Preparation of apparatus . 3
8.3 Test portion . 4
8.4 Preparation of the dough . 4
8.5 Determination . 5
9 Expression of results . 5
9.1 General . 5
9.2 Water absorption . 6
9.3 Resistance to stretching . 6
9.4 Extensibility, E . 6
9.5 Energy . 6
9.6 Ratio (R/E) . 6
10 Precision . 7
10.1 Repeatability . 7
10.2 Reproducibility . 7
11 Test report . 8
Annex A (informative) Description of the extensograph . 9
Annex B (informative) Results of interlaboratory tests .13
Bibliography .14
© ISO 2012 – All rights reserved iii

---------------------- Page: 5 ----------------------

oSIST ISO 5530-2:2012
ISO 5530-2:2012(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 5530-2 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 5530-2:1997), 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 2012 – All rights reserved

---------------------- Page: 6 ----------------------

oSIST ISO 5530-2:2012
INTERNATIONAL STANDARD ISO 5530-2:2012(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.
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
1)
ISO 5530-1:—, 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 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 The area is measured by a planimeter and reported in square centimetres.
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
NOTE See 9.4 and Figure 1.
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 Extensograph water absorption is expressed in millilitres per 100 g of ofl ur at 14,0 % mass fraction moisture content.
1)  To be published. (Revision of ISO 5530-1:1997)
© ISO 2012 – All rights reserved 1

---------------------- Page: 7 ----------------------

oSIST ISO 5530-2:2012
ISO 5530-2:2012(E)
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 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 transposition of the
m
recorder paper, R , and the extensibility
50
NOTE The ratio is an additional factor in the review of the dough behaviour.
3.6
resistance at constant deformation
mean of the heights of the extensograph curves after 50 mm transposition of the recorder paper from the two
test pieces, provided that the difference between them does not exceed 15 % of their mean value
NOTE See 9.3.2 and Figure 1.
3.7
stretching characteristics
resistance of dough to extension and the extent to which it can be stretched until breaking, under
specified operating conditions
NOTE 1 The resistance is expressed in arbitrary units (extensograph units, EU).
NOTE 2 The extent of stretching is expressed in millimetres or centimetres.
4 Principle
Dough is prepared from flour, water and salt in a farinograph under specified conditions. A test piece is then
moulded on the balling unit and moulder of the extensograph into a standard shape. After a fixed period of time,
the test piece is stretched and the force required recorded. Immediately after these operations, the same test
piece is subjected to two further cycles of moulding, rest period and stretching.
The size and shape of the curves obtained are a guide to the physical properties of the dough. These physical
properties influence the end-use quality of the flour.
5 Reagents
Use only reagents of recognized analytical grade, unless otherwise specified, and distilled or demineralized
water or water of equivalent purity.
5.1 Sodium chloride.
6 Apparatus
Usual laboratory apparatus and, in particular, the following.
2)
6.1 Extensograph, with a thermostat consisting of a constant temperature water bath (see Annex A), with
the following operating characteristics:
2) This document has been drawn up on the basis of the Brabender Extensograph, which is an example of a suitable
product available commercially. This information is given for the convenience of users of this document and does not
constitute an endorsement by ISO of this product. Other equipment may be used if it can be shown to give comparable
results.
2 © ISO 2012 – All rights reserved

---------------------- Page: 8 ----------------------

oSIST ISO 5530-2:2012
ISO 5530-2:2012(E)
−1
— rotational frequency of balling unit: (83 ± 3) min (r/min);
−1
— rotational frequency of moulder: (15 ± 1) min (r/min);
— hook speed: (1,45 ± 0,05) cm/s;
— chart speed: (0,65 ± 0,01) cm/s;
— force exerted per extensograph unit: (12,3 ± 0,3) mN/EU [(1,25 ± 0,03) gf/EU].
Some instruments have a different calibration for force/unit deflection. The procedure specified can be used
with such instruments, but it is necessary for the different calibration to be taken into account when comparing
the results with instruments calibrated as above.
NOTE An electronic extensograph can be used, see A.5.
3)
6.2 Farinograph, connected to a similar thermostat as the extensograph, with the operating characteristics
specified in ISO 5530-1, and a burette as specified in ISO 5530-1.
6.3 Balance, capable of being read to the nearest ±0,1 g.
6.4 Spatula, made of soft plastic.
6.5 Conical flask, of 250 ml capacity.
7 Sampling
Sampling is not part of the method specified in this International Standard. A recommended sampling method
[2]
is given in ISO 24333.
It is important that the laboratory receive a truly representative sample which has not been damaged or changed
during transport and storage.
8 Procedure
8.1 Determination of the moisture content of the flour
Determine the moisture content of the flour using the method specified in ISO 712.
8.2 Preparation of apparatus
8.2.1 Turn on the thermostat of the farinograph (6.2) and circulate the water until the required temperatures
are reached, prior to using the instrument. Before and during use, check the temperatures of
— the thermostats;
— the mixing bowl of the farinograph, in the hole provided for this purpose; and
— the extensograph cabinet.
All temperatures shall be (30 ± 0,2) °C.
8.2.2 Adjust the arm of the pen of the extensograph so as to obtain zero reading when a cradle with both its
clamps plus a 150 g mass (“weight”) is placed in position.
3)  The Farinograph is the trade name of a product supplied by Brabender. This information is given for the convenience
of users of this document and does not constitute an endorsement by ISO of the product named. Equivalent products may
be used if they can be shown to lead to the same results.
© ISO 2012 – All rights reserved 3

---------------------- Page: 9 ----------------------

oSIST ISO 5530-2:2012
ISO 5530-2:2012(E)
8.2.3 Pour some water into the trough of each cradle support, and place the supports, cradles, and clamps in
the cabinet at least 15 min before use.
8.2.4 Uncouple the mixer of the farinograph from the driving shaft and adjust the position of the counterweight(s)
so as to obtain zero deflection of the pointer with the motor running at the specified rotational frequency (see
ISO 5530-1:—, 6.1). Switch off the motor and then couple the mixer.
Lubricate the mixer with a drop of water between the back-plate and each of the blades. Check that the
deflection of the pointer is within the range (0 ± 5) FU with the mixing blades operating at the specified rotational
frequency in the empty, clean bowl. If the deflection exceeds 5 FU, clean the mixer more thoroughly or eliminate
other causes of friction.
Adjust the arm of the pen so as to obtain identical readings from the pointer and the recording pen.
Adjust the damper so that, with the motor running, the time required for the pointer to go from 1 000 FU to
100 FU is (1,0 ± 0,2) s.
8.2.5 Fill the burette of the farinograph, including the tip, with water at a temperature of (30 ± 0,5) °C.
8.3 Test portion
If necessary, bring the flour to a temperature of (25 ± 5) °C.
Weigh, to the nearest 0,1 g, the equivalent of 300 g of flour having a moisture content of 14 % mass fraction.
Let this mass, in grams, be m; see ISO 5530-1:—, Table 1, for m as a function of moisture content.
Place the flour into the farinograph mixer. Cover the mixer and keep it covered until the end of mixing
(8.4.2), except for the shortest possible time when water has to be added and the dough scraped down (see
ISO 5530-1:—, A.1.2).
8.4 Preparation of the dough
8.4.1 Place (6,0 ± 0,1) g of the sodium chloride (5.1) in the conical flask (6.5). Run in approximately 135 ml of
water from the burette and dissolve the salt. For flours having a low water absorption, use a smaller volume of water.
8.4.2 Mix in the farinograph mixer at the specified rotational frequency (see ISO 5530-1:—, 6.1) for 1 min or
slightly longer. Pour the salt solution (8.4.1) through a funnel into the centre hole of the bottom part of the lid,
when a whole-minute line on the recorder paper passes by the pen.
In order to reduce the waiting time, the recorder paper may be moved forward during mixing of the flour. Do
not move it backwards.
NOTE 1 With older models of farinograph, whose bowl is covered by a single plate (see ISO 5530-1:—, A.1.2), the salt
solution is poured into the right-hand front corner of the bowl.
Add from the burette, into the right-hand front corner of the mixer, a volume of water approximately equal to that
expected to obtain a consistency of 500 FU after mixing for 5 min. When the dough forms, scrape down the
sides of the bowl with the spatula (6.4), adding any adhering particles to the dough without stopping the mixer.
If the consistency is too high, add a little more water to obtain a consistency of 500 FU after mixing for 5 min.
Stop mixing and clean the mixer.
NOTE 2 If the first dough meets the requirements of 8.4.3, test pieces from it can be moulded (8.4.4) and stretched (8.5.1).
8.4.3 Make further mixings as necessary, until a dough is obtained:
— to which the salt solution and water have been added within 25 s;
— the consistency of which, measured at the centre of the curve after mixing for 5 min, is between 480 FU
and 520 FU; and
4 © ISO 2012 – All rights reserved

---------------------- Page: 10 ----------------------

oSIST ISO 5530-2:2012
ISO 5530-2:2012(E)
— the mixing time, which is indicated by the development time determined by farinograph.
Stop mixing after this time.
8.4.4 Take a support with two cradles from the cabinet of the extensograph (6.1); remove their clamps.
Remove the dough from the mixer. Weigh a (1
...

NORME ISO
INTERNATIONALE 5530-2
Troisième édition
2012-07-01
Farines de blé tendre — Caractéristiques
physiques des pâtes —
Partie 2:
Détermination des caractéristiques
rhéologiques au moyen de
l’extensographe
Wheat flour — Physical characteristics of doughs —
Part 2: Determination of rheological properties using an extensograph
Numéro de référence
ISO 5530-2:2012(F)
©
ISO 2012

---------------------- Page: 1 ----------------------
ISO 5530-2:2012(F)
DOCUMENT PROTÉGÉ PAR COPYRIGHT
© ISO 2012
Droits de reproduction réservés. Sauf prescription différente, aucune partie de cette publication ne peut être reproduite ni utilisée sous
quelque forme que ce soit et par aucun procédé, électronique ou mécanique, y compris la photocopie et les microfilms, sans l’accord écrit
de l’ISO à l’adresse ci-après ou du comité membre de l’ISO dans le pays du demandeur.
ISO copyright office
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail [e-mail]
Web www.iso.org
Publié en Suisse
ii © ISO 2012 – Tous droits réservés

---------------------- Page: 2 ----------------------
ISO 5530-2:2012(F)
Sommaire Page
Avant-propos .iv
1 Domaine d’application . 1
2 Références normatives . 1
3 Termes et définitions . 1
4 Principe . 2
5 Réactifs . 2
6 Appareillage . 3
7 Échantillonnage . 3
8 Mode opératoire . 3
8.1 Détermination de la teneur en eau de la farine . 3
8.2 Préparation de l’appareil . 4
8.3 Prise d’essai . 4
8.4 Préparation de la pâte . 4
8.5 Détermination . 5
9 Expression des résultats . 6
9.1 Généralités . 6
9.2 Absorption d’eau . 6
9.3 Résistance à l’étirage . 6
9.4 Extensibilité, E . 7
9.5 Énergie . 7
9.6 Rapport (R/E) . 7
10 Fidélité . 7
10.1 Répétabilité . 7
10.2 Reproductibilité . 8
11 Rapport d’essai . 8
Annexe A (informative) Description de l’extensographe . 9
Annexe B (informative) Résultats des essais interlaboratoires .14
Bibliographie .15
© ISO 2012 – Tous droits réservés iii

---------------------- Page: 3 ----------------------
ISO 5530-2:2012(F)
Avant-propos
L’ISO (Organisation internationale de normalisation) est une fédération mondiale d’organismes nationaux de
normalisation (comités membres de l’ISO). L’élaboration des Normes internationales est en général confiée aux
comités techniques de l’ISO. Chaque comité membre intéressé par une étude a le droit de faire partie du comité
technique créé à cet effet. Les organisations internationales, gouvernementales et non gouvernementales,
en liaison avec l’ISO participent également aux travaux. L’ISO collabore étroitement avec la Commission
électrotechnique internationale (CEI) en ce qui concerne la normalisation électrotechnique.
Les Normes internationales sont rédigées conformément aux règles données dans les Directives ISO/CEI, Partie 2.
La tâche principale des comités techniques est d’élaborer les Normes internationales. Les projets de Normes
internationales adoptés par les comités techniques sont soumis aux comités membres pour vote. Leur publication
comme Normes internationales requiert l’approbation de 75 % au moins des comités membres votants.
L’attention est appelée sur le fait que certains des éléments du présent document peuvent faire l’objet de droits
de propriété intellectuelle ou de droits analogues. L’ISO ne saurait être tenue pour responsable de ne pas avoir
identifié de tels droits de propriété et averti de leur existence.
L’ISO 5530-2 a été élaborée par le comité technique ISO/TC 34, Produits alimentaires, sous-comité SC 4,
Céréales et légumineuses.
Cette troisième édition annule et remplace la deuxième édition (ISO 5530-2:1997), qui a fait l’objet d’une
révision technique.
L’ISO 5530 comprend les parties suivantes, présentées sous le titre général Farines de blé tendre —
Caractéristiques physiques des pâtes:
— Partie 1: Détermination de l’absorption d’eau et des caractéristiques rhéologiques au moyen du farinographe
— Partie 2: Détermination des caractéristiques rhéologiques au moyen de l’extensographe
— Partie 3: Détermination de l’absorption d’eau et des caractéristiques rhéologiques au moyen du valorigraphe
iv © ISO 2012 – Tous droits réservés

---------------------- Page: 4 ----------------------
NORME INTERNATIONALE ISO 5530-2:2012(F)
Farines de blé tendre — Caractéristiques physiques des pâtes —
Partie 2:
Détermination des caractéristiques rhéologiques au moyen de
l’extensographe
1 Domaine d’application
La présente partie de l’ISO 5530 spécifie une méthode de détermination, au moyen d’un extensographe, des
caractéristiques rhéologiques d’une pâte de farine de blé tendre au cours d’un essai d’étirage. La courbe
enregistrée de la charge en fonction de l’étirage permet d’évaluer la qualité globale de la farine et sa réponse
aux améliorants.
La méthode est applicable aux farines expérimentales et commerciales de blé tendre (Triticum aestivum L.).
[3]
NOTE La présente partie de l’ISO 5530 est basée sur l’ICC 114 .
2 Références normatives
Les documents de référence suivants sont indispensables pour l’application du présent document. Pour les
références datées, seule l’édition citée s’applique. Pour les références non datées, la dernière édition du
document de référence s’applique (y compris les éventuels amendements).
ISO 712, Céréales et produits céréaliers — Détermination de la teneur en eau — Méthode de référence
1)
ISO 5530-1:— , Farines de blé tendre — Caractéristiques physiques des pâtes — Partie 1: Détermination de
l’absorption d’eau et des caractéristiques rhéologiques au moyen du farinographe
3 Termes et définitions
Pour les besoins du présent document, les termes et définitions suivants s’appliquent.
3.1
énergie
capacité à effectuer un travail
NOTE 1 Pour les besoins de la présente partie de l’ISO 5530, l’énergie est déterminée par l’aire de la zone située sous
la courbe enregistrée. L’énergie décrit le travail nécessaire à l’étirage d’une éprouvette de pâte.
NOTE 2 L’aire est mesurée au planimètre et elle est exprimée en centimètres carrés.
3.2
extensibilité
E
distance parcourue par le papier enregistreur à partir du moment où le crochet touche le pâton jusqu’à la
rupture de ce dernier (par rupture de l’une de ses branches)
NOTE Voir 9.4 et la Figure 1.
1) À publier. (Révision de l’ISO 5530-1:1997).
© ISO 2012 – Tous droits réservés 1

---------------------- Page: 5 ----------------------
ISO 5530-2:2012(F)
3.3
absorption d’eau de l’extensographe
volume d’eau nécessaire pour obtenir une pâte ayant une consistance de 500 unités farinographiques (UF)
après 5 min de pétrissage, dans des conditions opératoires spécifiées
NOTE L’absorption d’eau de l’extensographe est exprimée en millilitres pour 100 g de farine à une teneur en eau, en
fraction massique, de 14,0 %.
3.4
résistance maximale
R
m
moyenne des hauteurs maximales des courbes de l’extensographe des deux pâtons, à condition que la
différence entre celles-ci ne dépasse pas 15 % de leur valeur moyenne
NOTE Voir 9.3.1 et la Figure 1.
3.5
rapport (R/E)
quotient de la résistance maximale, R , par l’extensibilité ou de la résistance après un déroulement de 50 mm
m
du papier enregistreur, R , par l’extensibilité
50
NOTE Le rapport constitue un facteur complémentaire de l’analyse du comportement de la pâte.
3.6
résistance à déformation constante
moyenne des hauteurs des courbes de l’extensographe après un déroulement de 50 mm du papier enregistreur
des deux pâtons, à condition que la différence entre celles-ci ne dépasse pas 15 % de leur valeur moyenne
NOTE Voir 9.3.2 et la Figure 1.
3.7
caractéristiques d’extensibilité
〈pâte〉 résistance d’une pâte à l’étirage et importance que peut prendre cet étirage jusqu’à la rupture, dans des
conditions opératoires spécifiées
NOTE 1 La résistance est exprimée en unités arbitraires (unités extensographiques, UE).
NOTE 2 L’importance de l’extensibilité est exprimée en millimètres ou en centimètres.
4 Principe
Une pâte est préparée dans un farinographe, à partir de farine, d’eau et de sel, dans des conditions spécifiées.
Un pâton de forme normalisée est formé par passage dans la bouleuse et le cylindre de façonnage de
l’extensographe. Après un temps de repos déterminé, le pâton est étiré et la force nécessaire est enregistrée
graphiquement. Immédiatement après ces opérations, le même pâton est soumis à deux autres cycles
comprenant le passage dans la bouleuse et le cylindre de façonnage, le temps de repos et l’étirage.
La grandeur et la forme des courbes obtenues donnent des indications sur les caractéristiques physiques de
la pâte. Ces caractéristiques physiques influencent la qualité technologique de la farine.
5 Réactifs
Sauf spécification contraire, utiliser uniquement des réactifs de qualité analytique reconnue et de l’eau distillée,
déminéralisée ou de l’eau de pureté équivalente.
5.1 Chlorure de sodium.
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ISO 5530-2:2012(F)
6 Appareillage
Matériel courant de laboratoire et, en particulier, ce qui suit.
2)
6.1 Extensographe , avec un bain thermostatique consistant en un bain d’eau à température constante
(voir l’Annexe A) ayant les caractéristiques de fonctionnement suivantes:
-1
— fréquence de rotation de la bouleuse: (83 ± 3) min (r/min);
-1
— fréquence de rotation du cylindre de façonnage: (15 ± 1) min (r/min);
— vitesse du crochet: (1,45 ± 0,05) cm/s;
— vitesse de l’enregistreur: (0,65 ± 0,01) cm/s;
— force exercée par unité extensographique: (12,3 ± 0,3) mN/UE [(1,25 ± 0,03) gf/UE].
Quelques appareils ont un étalonnage différent pour la force exercée par unité extensographique. Le mode
opératoire décrit peut être utilisé avec de tels appareils mais il est nécessaire de prendre en compte la différence
d’étalonnage si l’on veut comparer les résultats avec des appareils étalonnés comme ci-dessus.
NOTE Un extensographe électronique peut être utilisé, voir A.5.
3)
6.2 Farinographe , relié à un bain thermostatique similaire à celui de l’extensographe, ayant les
caractéristiques de fonctionnement spécifiées dans l’ISO 5530-1, et muni d’une burette comme spécifié dans
l’ISO 5530-1.
6.3 Balance analytique, pouvant être lue à ±0,1 g près.
6.4 Spatule, en plastique souple.
6.5 Fiole conique, de 250 ml de capacité.
7 Échantillonnage
L’échantillonnage ne fait pas partie de la méthode spécifiée dans la présente Norme internationale. Une
[2]
méthode d’échantillonnage recommandée est donnée dans l’ISO 24333 .
Il est important que le laboratoire reçoive un échantillon réellement représentatif, non endommagé ou modifié
lors du transport et de l’entreposage.
8 Mode opératoire
8.1 Détermination de la teneur en eau de la farine
Déterminer la teneur en eau de la farine selon la méthode spécifiée dans l’ISO 712.
2) Le présent document a été élaboré sur la base de l’Extensographe Brabender, qui est un exemple de produit approprié
disponible sur le marché. Cette information est donnée à l’intention des utilisateurs du présent document et ne signifie
nullement que l’ISO approuve ou recommande l’emploi exclusif du produit ainsi désigné. Des appareils équivalents peuvent
être utilisés s’il est démontré qu’ils conduisent aux mêmes résultats.
3) Le Farinographe est l’appellation commerciale d’un produit fourni par Brabender. Cette information est donnée à
l’intention des utilisateurs du présent document et ne signifie nullement que l’ISO approuve ou recommande l’emploi exclusif
du produit ainsi désigné. Des produits équivalents peuvent être utilisés s’il est démontré qu’ils conduisent aux mêmes
résultats.
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ISO 5530-2:2012(F)
8.2 Préparation de l’appareil
8.2.1 Mettre en marche le bain thermostatique du farinographe (6.2) et la circulation d’eau jusqu’à ce que
les températures spécifiées soient atteintes, avant d’utiliser l’appareil. Avant et pendant l’essai, contrôler les
températures:
— des bains thermostatiques;
— du pétrin du farinographe, au niveau de l’orifice prévu à cet effet; et
— de la chambre de l’extensographe.
Toutes les températures doivent être de (30 ± 0,2) °C.
8.2.2 Régler le bras de la plume enregistreuse de l’extensographe afin d’obtenir la lecture du zéro quand un
berceau avec ses deux pinces et un poids de 150 g sont en place.
8.2.3 Verser un peu d’eau dans le bac de chaque porte-berceau et placer ces derniers avec les berceaux et
les pinces dans la chambre au moins 15 min avant emploi.
8.2.4 Désaccoupler le pétrin du farinographe de l’arbre de transmission et ajuster le contrepoids de la balance,
de manière que l’aiguille indique la déviation zéro lorsque le moteur tourne à la fréquence de rotation spécifiée
(voir l’ISO 5530-1:—, 6.1). Arrêter le moteur puis accoupler le pétrin.
Lubrifier le pétrin en mettant une goutte d’eau entre les parois du fond et chaque fraseur. Vérifier que la
déviation de l’aiguille est dans la plage de (0 ± 5) UF lorsque les fraseurs fonctionnent à la fréquence de rotation
spécifiée dans le pétrin vide et propre. Si la déviation dépasse 5 UF, nettoyer le pétrin plus soigneusement ou
éliminer toute autre cause de friction.
Régler le bras de la plume enregistreuse afin d’obtenir des lectures identiques au niveau de l’aiguille et de la plume.
Régler l’amortisseur de manière que, avec le moteur en marche, le temps nécessaire pour que l’aiguille aille
de 1 000 UF à 100 UF soit de (1,0 ± 0,2) s.
8.2.5 Remplir la burette du farinographe, y compris son extrémité, avec de l’eau à une température de
(30 ± 0,5) °C.
8.3 Prise d’essai
Porter, si nécessaire, la température de la farine à (25 ± 5) °C.
Peser, à 0,1 g près, l’équivalent de 300 g de farine ayant une teneur en eau, en fraction massique, de 14 %.
Soit m cette masse, en grammes; voir l’ISO 5530-1:—, Tableau 1, qui donne m en fonction de la teneur en eau.
Mettre la farine dans le pétrin du farinographe. Couvrir le pétrin et le laisser couvert jusqu’à la fin du pétrissage
(8.4.2) sauf, pendant un temps aussi court que possible, lorsque l’eau doit être ajoutée et la pâte raclée (voir
l’ISO 5530-1:—, A.1.2).
8.4 Préparation de la pâte
8.4.1 Mettre (6,0 ± 0,1) g de chlorure de sodium (5.1) dans la fiole conique (6.5). Verser à la burette
approximativement 135 ml d’eau et dissoudre le sel. Pour des farines ayant un faible pouvoir d’absorption
d’eau, réduire le volume d’eau.
8.4.2 Mélanger dans le pétrin du farinographe à la fréquence de rotation spécifiée (voir l’ISO 5530-1:—, 6.1)
pendant 1 min ou un peu plus longtemps. Verser la solution de sel (8.4.1), à l’aide d’un entonnoir, dans le trou
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ISO 5530-2:2012(F)
central de la partie inférieure du couvercle, au moment où une ligne des minutes du papier enregistreur passe
devant la plume.
Afin de réduire le temps d’attente, le papier enregistreur peut être avancé pendant le pétrissage de la farine.
Ne pas le déplacer en arrière.
NOTE 1 Avec des modèles de farinographes plus anciens dont le pétrin est couvert d’une plaque unique (voir
l’ISO 5530-1:—, A.1.2), la solution de sel est versée dans le coin antérieur droit du pétrin.
Ajouter à la burette, dans le coin antérieur droit du pétrin, un volume d’eau proche de celui attendu permettant
d’obtenir une consistance de 500 UF après un pétrissage de 5 min. Lorsque la pâte se forme, racler les parois
du pétrin à l’aide de la spatule (6.4), en incorporant dans la masse de pâte toute particule adhérente aux parois,
sans arrêter le pétrin. Si la consistance est trop élevée, ajouter un peu plus d’eau afin d’obtenir une consistance
de 500 UF après un pétrissage de 5 min. Arrêter le pétrissage et nettoyer le pétrin.
NOTE 2 Si cette première pâte répond aux caractéristiques de 8.4.3, les pâtons peuvent être façonnés (8.4.4) et
étirés (8.5.1).
8.4.3 Effectuer des pétrissages complémentaires selon les besoins, jusqu’à obtention d’une pâte pour laquelle:
— l’addition de la solution de sel et d’eau a été faite en 25 s;
— la consistance, mesurée au centre de la courbe, après un pétrissage de 5 min, est comprise entre 480 UF
et 520 UF; et
— le temps de pétrissage correspond au temps de développement déterminé par le farinographe.
Arrêter le pétrissage une fois ce temps écoulé.
8.4.4 Dans la chambre de l’extensographe (6.1), prendre un porte-berceau avec deux berceaux; enlever
leurs pinces.
Sortir la pâte du pétrin. Peser un pâton de (150 ± 0,5) g. L’introduire dans la bouleuse et faire tourner 20 fois le
plateau. Ôter le pâton de la bouleuse et le passer une fois dans le cylindre de façonnage en vérifiant qu’il entre
bien par la partie centrale arrière. Sortir le pâton en le roulant, le poser au centre du berceau et l’enserrer avec
la pince. Régler le chronomètre sur 45 min. Peser un second pâton, le passer dans la bouleuse et le cylindre de
façonnage et l’enserrer avec les pinces, de la même façon. Placer dans la chambre de repos le porte-berceau
avec les deux berceaux et les pâtons.
Les pâtes très collantes peuvent être légèrement saupoudrées de farine de riz ou d’amidon avant d’être
...