SIST ISO 5530-1:2014
Wheat flour -- Physical characteristics of doughs -- Part 1: Determination of water absorption and rheological properties using a farinograph
Wheat flour -- Physical characteristics of doughs -- Part 1: Determination of water absorption and rheological properties using a farinograph
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.).
Farines de blé tendre -- Caractéristiques physiques des pâtes -- Partie 1: Détermination de l'absorption d'eau et des caractéristiques rhéologiques au moyen du farinographe
L'ISO 5530-1:2013 sp�cifie une m�thode de d�termination, au moyen d'un farinographe, de l'absorption d'eau des farines et du comportement au p�trissage des p�tes obtenues � partir de ces farines, par un mode op�ratoire avec une masse constante de farine ou une masse constante de p�te.
La m�thode est applicable aux farines exp�rimentales et commerciales de bl� tendre (Triticum aestivum L.).
Pšenična moka - Fizikalne značilnosti testa - 1. del: Določanje vpijanja vode in reoloških lastnosti s farinografom
Ta del standarda ISO 5530 določa metodo s farinografom za določanje vpijanja vode več vrst mok in mešalne lastnosti testa iz teh vrst mok s postopkom konstantne mase moke ali konstantne mase testa. Ta metoda se uporablja za preskusne in komercialne vrste pšenične moke (Triticum aestivum L.).
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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
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ISO 5530-1:2013(E)
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Published in Switzerland
ii © ISO 2013 – All rights reserved
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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
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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
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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 — 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 a farinograph at a specified constant speed
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 twisting moment of 100 g. cm, 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).
Note 3 to entry: See 3.7.
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ISO 5530-1:2013(E)
3.4
water absorption of flour
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
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
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
Note 1 to entry: This value, in general, gives some indication of the tolerance of the flour to mixing.
Note 2 to entry: When the maximum consistency deviates from the (500 ± 20) FU line, the line of this consistency
should be used to read the interceptions.
Note 3 to entry: The stability is expressed in minutes, to an accuracy of 0,5 min.
3.7
degree of softening
difference between the centre of the curve at the point where it begins to decline and the centre of the
curve 12 min after that point
Note 1 to entry: It is expressed in farinograph units (FU).
Note 2 to entry: In the case where two peaks appear, the second peak is considered.
Note 3 to entry: The degree of softening should be expressed to the nearest 5 FU.
Note 4 to entry: If another time is used to carry out this method, this has to be detailed in the report along with
information on the reference standard applied. The definite time is usually 12 min.
3.8
mixing tolerance index
MTI
difference from the top of the curve at peak (DDT) to the top of the curve measured at 5 min after
peak is reached
Note 1 to entry: It is expressed in farinograph units (FU).
3.9
farinograph quality number
FQN
length, along the time axis, between the point of the addition of water and the point where the height of
the centre of the curve has decreased by 30 FU, compared to the height of the centre of the curve at DDT
Note 1 to entry: It is expressed in millimetres to an accuracy of 1 mm.
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ISO 5530-1:2013(E)
4 Principle
Measuring and recording, by means of a farinograph, the consistency of a dough as it is formed from
flour and water, as it is developed, and as it changes with time.
NOTE The maximum consistency of the dough is adjusted to a fixed value by adapting the quantity of water
added. The correct water addition, which is called the water absorption, is used to obtain a complete mixing
curve, the various features of which are a guide to the rheological properties (strength) of the dough.
5 Reagent
Use only distilled or demineralized water or water of equivalent purity.
6 Apparatus
The usual laboratory apparatus and, in particular, the following:
1)
6.1 Farinograph (see Annex A), with the following operating characteristics:
–1
— slow blade rotational frequency: (63 ± 2) min (rev/min); the ratio of the rotational frequencies of
the mixing blades shall be 1,50 ± 0,01;
— torque per farinograph unit:
— for a 300 g mixer: (9,8 ± 0,2) mN·m/FU [(100 ± 2) gf·cm/FU];
— for a 50 g mixer: (1,96 ± 0,04) mN·m/FU [(20 ± 0,4) gf·cm/FU];
— chart speed: (1,00 ± 0,03) cm/min.
6.1.1 Burettes.
a) for a 300 g mixer, graduated from 135 ml to 225 ml in 0,2 ml divisions.
b) for a 50 g mixer, graduated from 22,5 ml to 37,5 ml in 0,1 ml divisions.
6.1.2 Thermostat, with circulating water for constant temperature (30 °± 0,2) °C.
6.2 Balance, capable of weighing to the nearest ±0,1 g.
6.3 Spatula, thin, made of soft plastic.
7 Sampling
Sampling is not part of the method specified in this part of ISO 5530. A recommended sampling method
[3]
is given in ISO 24333.
It is important that the laboratory receive a sample which is truly representative and which has not been
damaged or changed during transport and storage.
1) This part of ISO 5530 has been drawn up on the basis of the Brabender Farinograph, which is an example of a
suitable product available commercially. This information is given for the convenience of users of this part of ISO
5530 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.
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ISO 5530-1:2013(E)
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 farinograph
NOTE See details of electronic farinograph characteristics and procedure in A.4.
8.2.1 Turn on the thermostat of the farinograph (6.1.2) and circulate the water, until the required
temperature is reached, prior to using the instrument. Before and during use, check the temperatures of
the thermostat and of the mixing bowl, the latter in the hole provided for this purpose. The temperature
of the mixing bowl shall be (30 ± 0,2) °C.
The laboratory temperature should be between 18 °C and 30 °C.
8.2.2 Uncouple the mixer 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
6.1). Switch off the motor and then couple the mixer.
8.2.3 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 rotating 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.
8.2.4 Adjust the arm of the pen so as to obtain identical readings from the pointer and the recording pen.
8.2.5 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. This should result in a bandwidth of approximately 60 FU to 90 FU.
8.2.6 Fill the burette (6.1.1) with water at 30 °C. The time to flow from 0 ml to 225 ml or from 0 ml to
37,5 ml, respectively, shall be not more than 20 s.
8.3 Test portion
If necessary, bring the flour to a temperature of between 25 °C and 30 °C.
8.3.1 Constant flour mass procedure
Weigh (6.2), to the nearest 0,1 g, the equivalent of 300 g (for a 300 g mixer) or 50 g (for a 50 g mixer) of
flour having a moisture content of 14 % mass fraction. Let this mass, in grams, be m; see Table 1 for m as
a function of moisture content.
Place the test portion in the mixer. Cover the mixer, and keep it covered until the end of mixing except,
for the shortest possible time, when water has to be added and the dough has to be scraped down.
Switch on the thermostatically controlled heating.
Table 1 — Mass of flour, in grams, equivalent to 300 g and 50 g at a moisture content of 14 %
mass fraction
Moisture content Mass, m, of flour equivalent to
% mass fraction 300 g 50 g
9,0 283,5 47,3
9,1 283,8 47,3
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ISO 5530-1:2013(E)
Table 1 (continued)
Moisture content Mass, m, of flour equivalent to
% mass fraction 300 g 50 g
9,2 284,1 47,4
9,3 284,5 47,4
9,4 284,8 47,5
9,5 285,1 47,5
9,6 285,4 47,6
9,7 285,7 47,6
9,8 286,0 47,7
9,9 286,3 47,7
10,0 286,7 47,8
10,1 287,0 47,8
10,2 287,3 47,9
10,3 287,6 47,9
10,4 287,9 48,0
10,5 288,3 48,0
10,6 288,6 48,1
10,7 288,9 48,2
10,8 289,2 48,2
10,9 289,6 48,3
11,0 289,9 48,3
11,1 290,2 48,4
11,2 290,5 48,4
11,3 290,9 48,5
11,4 291,2 48,5
11,5 291,5 48,6
11,6 291,9 48,6
11,7 292,2 48,7
11,8 292,5 48,8
11,9 292,8 48,8
12,0 293,2 48,9
12,1 293,5 48,9
12,2 293,8 49,0
12,3 294,2 49,0
12,4 294,5 49,1
12,5 294,9 49,1
12,6 295,2 49,2
12,7 295,5 49,3
12,8 295,9 49,3
12,9 296,2 49,4
13,0 296,6 49,4
13,1 296,9 49,5
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ISO 5530-1:2013(E)
Table 1 (continued)
Moisture content Mass, m, of flour equivalent to
% mass fraction 300 g 50 g
13,2 297,2 49,5
13,3 297,6 49,6
13,4 297,9 49,7
13,5 298,3 49,7
13,6 298,6 49,8
13,7 299,0 49,8
13,8 299,3 49,9
13,9 299,7 49,9
14,0 300,0 50,0
14,1 300,3 50,1
14,2 300,7 50,1
14,3 301,1 50,2
14,4 301,4 50,2
14,5 301,8 50,3
14,6 302,1 50,4
14,7 302,5 50,4
14,8 302,8 50,5
14,9 303,2 50,5
15,0 303,5 50,6
15,1 303,9 50,6
15,2 304,2 50,7
15,3 304,6 50,8
15,4 305,0 50,8
15,5 305,3 50,9
15,6 305,7 50,9
15,7 306,0 51,0
15,8 306,4 51,1
15,9 306,8 51,1
16,0 307,1 51,2
16,1 307,5 51,3
16,2 307,9 51,3
16,3 308,2 51,4
16,4 308,6 51,4
16,5 309,0 51,5
16,6 309,4 51,6
16,7 309,7 51,6
16,8 310,1 51,7
16,9 310,5 51,7
17,0 310,8 51,8
17,1 311,2 51,9
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ISO 5530-1:2013(E)
Table 1 (continued)
Moisture content Mass, m, of flour equivalent to
% mass fraction 300 g 50 g
17,2 311,6 51,9
17,3 312,0 52,0
17,4 312,3 52,1
17,5 312,7 52,1
17,6 313,1 52,2
17,7 313,5 52,2
17,8 313,9 52,3
17,9 314,3 52,4
18,0 314,6 52,4
NOTE The values in this table are calculated using the following formulae:
a) for the mass, in grams, equivalent to 300 g at 14 % mass fraction moisture
content
25 800
m =
100−H
b) for the mass, in grams, equivalent to 50 g at 14 % mass fraction moisture
content:
4300
m=
100−H
where H is the moisture content of the sample, as a percentage by mass.
8.3.2 Constant dough mass procedure
Calculate the necessary mass of flour, m, in grams, according to Formula (1):
C
m
m= (1)
100±W
a
where
C is a constant number, which is 48 000 using a large bowl and 8 000 using a small bowl;
m
W is the water absorption of the flour, expressed in millilitres per 100 g of flour at 14 % (mass
a
fraction) moisture content (determined by 9.2).
Calculate the necessary volume of water, V, in millilitres, according to Formula (2):
VC=−m (2)
V
C
where is a constant number, which is 480 using a large bowl and 80 using a small bowl.
V
Weigh (6.2), to the nearest 0,1 g the calculated mass of flour, m, and place the test portion in the bowl.
Fill the burette (6.1.1) with water of room temperature. Start the mixer and recording mechanism, and
1 min later, add the calculated volume of water to the flour. In this case, the maximum consistency of the
dough will be (500 ± 20) FU.
NOTE W versus m, calculated by Formula (1) using the large or small bowl, respectively (in the water
a
[1]
absorption range from 54 % to 77 %), is given.
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ISO 5530-1:2013(E)
8.4 Common rules of determination
For the steps of the operation not specified in this part of ISO 5530, follow the manufacturer’s instructions.
8.4.1 Mix at the specified rotational frequency for 1 min or slightly longer. Start adding water from
the burette into the right-hand front corner of the mixer within 25 s, when a whole-minute line on the
recorder paper passes by the pen.
NOTE In order to reduce the waiting time, the recorder paper can be moved forward during the mixing of the
flour. Do not move it backwards.
Add a volume of water close to that expected to produce a maximum consistency (9.2) of 500 FU. When
the dough forms, scrape down the sides of the bowl with the spatula (6.3) 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 maximum consistency of approximately 500 FU. Stop mixing and clean the mixer.
8.4.2 Carry out additional mixings as necessary, until two mixings are available
— in which the water addition has been completed within 25 s,
— the maximum consistencies of which are between 480 FU and 520 FU, and
— the recording of which has been continued for sufficient time to calculate all reported terms of the
selected method.
Stop mixing and clean the mixer.
9 Evaluation of the farinogram and calculation of the derived rheological
characteristics
9.1 General
From each sample, two determinations shall be carried out. Read directly or calculate the values of each
rheological characteristic to be determined from both farinograms. Express the results as the mean
value of the relevant data.
NOTE To facilitate the calculations, a computer can be used. In that case, it would be necessary to modify the
farinograph by adding an electrical output for transferring the data to the computer.
9.2 Water absorption of flour
In order to obtain the water absorption of flour (see 3.4) first from each of the mixings with maximum
consistencies (see 3.3) between 480 FU and 520 FU, derive the corrected volume, V , in millilitres, of
c
water corresponding to a maximum consistency of 500 FU, by means of Formulae (3) and (4):
a) for a 300 g mixer:
V = V + 0,096(C – 500)
c
(3)
b) for a 50 g mixer:
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ISO 5530-1:2013(E)
V = V + 0,016(C – 500)
c
(4)
where
V is the volume, in millilitres, of water added;
C is the maximum consistency, in farinograph units (see Figure 1), given by
cc+
12
C=
2
where
c is the maximum height of the upper contour of the curve, in farinograph units;
1
c is the maximum height of the lower contour of the curve, in farinograph units.
2
NOTE In the relatively infrequent case where two maxima are observed, use the height of the higher maximum.
Use for the calculation, the mean value of duplicate determinations of V , provided the difference between
c
them does not exceed 2,5 ml (for a 300 g mixer) or 0,5 ml (for a 50 g mixer) of water.
The water absorption, W , expressed in millilitres per 100 g of flour at 14 % (mass fraction) moisture
a
content, is equal to
— for a 300 g mixer:
WV= +−m 300 ×0,333 (5)
()
a c
— for a 50 g mixer:
WV= +m−×50 2 (6)
()c
a
where
is the mean value of the duplicate determinations of the corrected volume, in millilitres, of water corresponding to a
V
c
maximum consistency of 500 FU;
m is the mass, in grams, of the test portion derived from Table 1.
Report the result to the nearest 0,1 ml per 100 g.
9.3 Characteristics relating to the consistency of dough
Consistency (3.1) is a continuously changing characteristic of dough, which is demonstrated on the
farinogram. Evaluation of the curve can be carried out in various ways. From the farinogram, the
following characteristics can be derived:
— water absorption of flour (see 3.4);
— dough development time (DDT) (see 3.5);
— stability of dough (see 3.6);
— degree of softening (see 3.7);
— farinograph quality number (FQN) (see 3.9).
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ISO 5530-1:2013(E)
NOTE 1 Other definitions for some of these characteristics are also known (they are reported in AACC Method
[2] [5]
54-21.02 and Nieman ), but these cannot be compared with the characteristics defined in this part of ISO 5530.
With appropriate software, a computer can evaluate and document the most frequently required
[7]
characteristics listed above.
NOTE 2 The FQN can be reported together with, or instead of, the stability and the degree of softening. Using
the FQN instead of the stability and the degree of softening shortens the total mixing time, especially in the case
of doughs from weaker flours. There is good correlation between the quality number and the stability and the
degree of softening respectively.
A representative farinogram demonstrating the commonly measured characteristics of dough
consistency is shown in Figure 1. See examples of farinogram types in Annex B.
Key
1 stability
2 dough development time
3 degree of softening
Figure 1 — Representative farinogram
10 Precision
10.1 Interlaboratory tests
10.1.1 Interlaboratory tests with farinograph measurements (wheat flour with dough development time
above 4 min) were conducted in 2009 by the Argentinian Institute for Standardization and Certification
(IRAM), Standarization Direction, Food and Health Management (see Annex C).
10.1.2 The precision of farinograph measurements (wheat flour with dough development time up to
4 min) were extracted from interlaboratory tests conducted between 1989 and 1990 by the Department
[5]
of Cereals, Feed and Bakery Technology (IGMB) of TNO Nutrition and Food Research (Netherlands).
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ISO 5530-1:2013(E)
10.2 Repeatability
The absolute difference between two independent single test results, obtained using the same method
on identical test material in the same laboratory by the same operator using the same equipment within
a short interval of time, is in not more than 5 % of cases greater than the values given in Table 2.
Table 2 — Repeatability data obtained by using farinograph
Characteristic Repeatability
Water absorption (ml/100 g) 0,5
Dough development time (above 4 min) (min) 0,7
a
Dough development time (up to 4 min) 16 % of mean value
Stability of dough (min) 1,3
Degree of softening (FU) 3,6
a
See 10.1.2.
10.3 Reproducibility
The absolute difference between two single test results, obtained using the same method on identical
test material in different laboratories with different operators using different equipment, is in not more
than 5 % of cases greater than values given in Table 3.
Table 3 — Reproducibility data obtained by using farinograph
Characteristic Reproducibility
Water absorption (ml/100 g) 1,0
Dough development time (above 4 min) (min) 2,1
a
Dough development time (up to 4 min) 48 % of mean value
Stability of dough (min) 3,8
Degree of softening (FU) 31,6
a
See 10.1.2.
11 Test report
The test report shall specify the following:
— all information necessary for the complete identification of the sample;
— the sampling method used, if known;
— the test method used indicating the procedure (constant flour mass procedure or constant dough
mass procedure); with reference to this part of ISO 5530, i.e. ISO 5530-1;
— the apparatus used;
— the size of the mixer used;
— the type of flour;
— all operating details not specified in this part of ISO 5530, or regarded as optional, together with
details of any incidents which might have influenced the test result(s);
— the test result(s) obtained;
— if the repeatability has been checked, the final calculated result obtained.
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ISO 5530-1:2013(E)
Annex A
(informative)
Description of the farinograph
WARNING — The safety provisions installed by the manufacturer shall be used properly. These safety
provisions stop the drive if the mixer is not covered or if the front part is separated from the back
wall. With earlier instruments without these safety provisions, consider the following precautions:
— keep fingers and objects out of the running mixer;
— keep ties, sleeves, etc. away from the rotating driving shaft of the farinograph.
Be careful not to damage the paddles by reaching with the spatula into the running blades at the
beginning of the test or during the cleaning operati
...
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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
Ta slovenski standard je istoveten z: ISO 5530-1:2013
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
SIST ISO 5530-1:2014 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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SIST ISO 5530-1:2014
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SIST ISO 5530-1:2014
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
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SIST ISO 5530-1:2014
ISO 5530-1:2013(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2013
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form
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the requester.
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Published in Switzerland
ii © ISO 2013 – All rights reserved
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SIST ISO 5530-1:2014
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
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SIST ISO 5530-1:2014
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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
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SIST ISO 5530-1:2014
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 — 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 a farinograph at a specified constant speed
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 twisting moment of 100 g. cm, 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).
Note 3 to entry: See 3.7.
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3.4
water absorption of flour
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
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
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
Note 1 to entry: This value, in general, gives some indication of the tolerance of the flour to mixing.
Note 2 to entry: When the maximum consistency deviates from the (500 ± 20) FU line, the line of this consistency
should be used to read the interceptions.
Note 3 to entry: The stability is expressed in minutes, to an accuracy of 0,5 min.
3.7
degree of softening
difference between the centre of the curve at the point where it begins to decline and the centre of the
curve 12 min after that point
Note 1 to entry: It is expressed in farinograph units (FU).
Note 2 to entry: In the case where two peaks appear, the second peak is considered.
Note 3 to entry: The degree of softening should be expressed to the nearest 5 FU.
Note 4 to entry: If another time is used to carry out this method, this has to be detailed in the report along with
information on the reference standard applied. The definite time is usually 12 min.
3.8
mixing tolerance index
MTI
difference from the top of the curve at peak (DDT) to the top of the curve measured at 5 min after
peak is reached
Note 1 to entry: It is expressed in farinograph units (FU).
3.9
farinograph quality number
FQN
length, along the time axis, between the point of the addition of water and the point where the height of
the centre of the curve has decreased by 30 FU, compared to the height of the centre of the curve at DDT
Note 1 to entry: It is expressed in millimetres to an accuracy of 1 mm.
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SIST ISO 5530-1:2014
ISO 5530-1:2013(E)
4 Principle
Measuring and recording, by means of a farinograph, the consistency of a dough as it is formed from
flour and water, as it is developed, and as it changes with time.
NOTE The maximum consistency of the dough is adjusted to a fixed value by adapting the quantity of water
added. The correct water addition, which is called the water absorption, is used to obtain a complete mixing
curve, the various features of which are a guide to the rheological properties (strength) of the dough.
5 Reagent
Use only distilled or demineralized water or water of equivalent purity.
6 Apparatus
The usual laboratory apparatus and, in particular, the following:
1)
6.1 Farinograph (see Annex A), with the following operating characteristics:
–1
— slow blade rotational frequency: (63 ± 2) min (rev/min); the ratio of the rotational frequencies of
the mixing blades shall be 1,50 ± 0,01;
— torque per farinograph unit:
— for a 300 g mixer: (9,8 ± 0,2) mN·m/FU [(100 ± 2) gf·cm/FU];
— for a 50 g mixer: (1,96 ± 0,04) mN·m/FU [(20 ± 0,4) gf·cm/FU];
— chart speed: (1,00 ± 0,03) cm/min.
6.1.1 Burettes.
a) for a 300 g mixer, graduated from 135 ml to 225 ml in 0,2 ml divisions.
b) for a 50 g mixer, graduated from 22,5 ml to 37,5 ml in 0,1 ml divisions.
6.1.2 Thermostat, with circulating water for constant temperature (30 °± 0,2) °C.
6.2 Balance, capable of weighing to the nearest ±0,1 g.
6.3 Spatula, thin, made of soft plastic.
7 Sampling
Sampling is not part of the method specified in this part of ISO 5530. A recommended sampling method
[3]
is given in ISO 24333.
It is important that the laboratory receive a sample which is truly representative and which has not been
damaged or changed during transport and storage.
1) This part of ISO 5530 has been drawn up on the basis of the Brabender Farinograph, which is an example of a
suitable product available commercially. This information is given for the convenience of users of this part of ISO
5530 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.
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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 farinograph
NOTE See details of electronic farinograph characteristics and procedure in A.4.
8.2.1 Turn on the thermostat of the farinograph (6.1.2) and circulate the water, until the required
temperature is reached, prior to using the instrument. Before and during use, check the temperatures of
the thermostat and of the mixing bowl, the latter in the hole provided for this purpose. The temperature
of the mixing bowl shall be (30 ± 0,2) °C.
The laboratory temperature should be between 18 °C and 30 °C.
8.2.2 Uncouple the mixer 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
6.1). Switch off the motor and then couple the mixer.
8.2.3 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 rotating 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.
8.2.4 Adjust the arm of the pen so as to obtain identical readings from the pointer and the recording pen.
8.2.5 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. This should result in a bandwidth of approximately 60 FU to 90 FU.
8.2.6 Fill the burette (6.1.1) with water at 30 °C. The time to flow from 0 ml to 225 ml or from 0 ml to
37,5 ml, respectively, shall be not more than 20 s.
8.3 Test portion
If necessary, bring the flour to a temperature of between 25 °C and 30 °C.
8.3.1 Constant flour mass procedure
Weigh (6.2), to the nearest 0,1 g, the equivalent of 300 g (for a 300 g mixer) or 50 g (for a 50 g mixer) of
flour having a moisture content of 14 % mass fraction. Let this mass, in grams, be m; see Table 1 for m as
a function of moisture content.
Place the test portion in the mixer. Cover the mixer, and keep it covered until the end of mixing except,
for the shortest possible time, when water has to be added and the dough has to be scraped down.
Switch on the thermostatically controlled heating.
Table 1 — Mass of flour, in grams, equivalent to 300 g and 50 g at a moisture content of 14 %
mass fraction
Moisture content Mass, m, of flour equivalent to
% mass fraction 300 g 50 g
9,0 283,5 47,3
9,1 283,8 47,3
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SIST ISO 5530-1:2014
ISO 5530-1:2013(E)
Table 1 (continued)
Moisture content Mass, m, of flour equivalent to
% mass fraction 300 g 50 g
9,2 284,1 47,4
9,3 284,5 47,4
9,4 284,8 47,5
9,5 285,1 47,5
9,6 285,4 47,6
9,7 285,7 47,6
9,8 286,0 47,7
9,9 286,3 47,7
10,0 286,7 47,8
10,1 287,0 47,8
10,2 287,3 47,9
10,3 287,6 47,9
10,4 287,9 48,0
10,5 288,3 48,0
10,6 288,6 48,1
10,7 288,9 48,2
10,8 289,2 48,2
10,9 289,6 48,3
11,0 289,9 48,3
11,1 290,2 48,4
11,2 290,5 48,4
11,3 290,9 48,5
11,4 291,2 48,5
11,5 291,5 48,6
11,6 291,9 48,6
11,7 292,2 48,7
11,8 292,5 48,8
11,9 292,8 48,8
12,0 293,2 48,9
12,1 293,5 48,9
12,2 293,8 49,0
12,3 294,2 49,0
12,4 294,5 49,1
12,5 294,9 49,1
12,6 295,2 49,2
12,7 295,5 49,3
12,8 295,9 49,3
12,9 296,2 49,4
13,0 296,6 49,4
13,1 296,9 49,5
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SIST ISO 5530-1:2014
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Table 1 (continued)
Moisture content Mass, m, of flour equivalent to
% mass fraction 300 g 50 g
13,2 297,2 49,5
13,3 297,6 49,6
13,4 297,9 49,7
13,5 298,3 49,7
13,6 298,6 49,8
13,7 299,0 49,8
13,8 299,3 49,9
13,9 299,7 49,9
14,0 300,0 50,0
14,1 300,3 50,1
14,2 300,7 50,1
14,3 301,1 50,2
14,4 301,4 50,2
14,5 301,8 50,3
14,6 302,1 50,4
14,7 302,5 50,4
14,8 302,8 50,5
14,9 303,2 50,5
15,0 303,5 50,6
15,1 303,9 50,6
15,2 304,2 50,7
15,3 304,6 50,8
15,4 305,0 50,8
15,5 305,3 50,9
15,6 305,7 50,9
15,7 306,0 51,0
15,8 306,4 51,1
15,9 306,8 51,1
16,0 307,1 51,2
16,1 307,5 51,3
16,2 307,9 51,3
16,3 308,2 51,4
16,4 308,6 51,4
16,5 309,0 51,5
16,6 309,4 51,6
16,7 309,7 51,6
16,8 310,1 51,7
16,9 310,5 51,7
17,0 310,8 51,8
17,1 311,2 51,9
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SIST ISO 5530-1:2014
ISO 5530-1:2013(E)
Table 1 (continued)
Moisture content Mass, m, of flour equivalent to
% mass fraction 300 g 50 g
17,2 311,6 51,9
17,3 312,0 52,0
17,4 312,3 52,1
17,5 312,7 52,1
17,6 313,1 52,2
17,7 313,5 52,2
17,8 313,9 52,3
17,9 314,3 52,4
18,0 314,6 52,4
NOTE The values in this table are calculated using the following formulae:
a) for the mass, in grams, equivalent to 300 g at 14 % mass fraction moisture
content
25 800
m =
100−H
b) for the mass, in grams, equivalent to 50 g at 14 % mass fraction moisture
content:
4300
m=
100−H
where H is the moisture content of the sample, as a percentage by mass.
8.3.2 Constant dough mass procedure
Calculate the necessary mass of flour, m, in grams, according to Formula (1):
C
m
m= (1)
100±W
a
where
C is a constant number, which is 48 000 using a large bowl and 8 000 using a small bowl;
m
W is the water absorption of the flour, expressed in millilitres per 100 g of flour at 14 % (mass
a
fraction) moisture content (determined by 9.2).
Calculate the necessary volume of water, V, in millilitres, according to Formula (2):
VC=−m (2)
V
C
where is a constant number, which is 480 using a large bowl and 80 using a small bowl.
V
Weigh (6.2), to the nearest 0,1 g the calculated mass of flour, m, and place the test portion in the bowl.
Fill the burette (6.1.1) with water of room temperature. Start the mixer and recording mechanism, and
1 min later, add the calculated volume of water to the flour. In this case, the maximum consistency of the
dough will be (500 ± 20) FU.
NOTE W versus m, calculated by Formula (1) using the large or small bowl, respectively (in the water
a
[1]
absorption range from 54 % to 77 %), is given.
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8.4 Common rules of determination
For the steps of the operation not specified in this part of ISO 5530, follow the manufacturer’s instructions.
8.4.1 Mix at the specified rotational frequency for 1 min or slightly longer. Start adding water from
the burette into the right-hand front corner of the mixer within 25 s, when a whole-minute line on the
recorder paper passes by the pen.
NOTE In order to reduce the waiting time, the recorder paper can be moved forward during the mixing of the
flour. Do not move it backwards.
Add a volume of water close to that expected to produce a maximum consistency (9.2) of 500 FU. When
the dough forms, scrape down the sides of the bowl with the spatula (6.3) 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 maximum consistency of approximately 500 FU. Stop mixing and clean the mixer.
8.4.2 Carry out additional mixings as necessary, until two mixings are available
— in which the water addition has been completed within 25 s,
— the maximum consistencies of which are between 480 FU and 520 FU, and
— the recording of which has been continued for sufficient time to calculate all reported terms of the
selected method.
Stop mixing and clean the mixer.
9 Evaluation of the farinogram and calculation of the derived rheological
characteristics
9.1 General
From each sample, two determinations shall be carried out. Read directly or calculate the values of each
rheological characteristic to be determined from both farinograms. Express the results as the mean
value of the relevant data.
NOTE To facilitate the calculations, a computer can be used. In that case, it would be necessary to modify the
farinograph by adding an electrical output for transferring the data to the computer.
9.2 Water absorption of flour
In order to obtain the water absorption of flour (see 3.4) first from each of the mixings with maximum
consistencies (see 3.3) between 480 FU and 520 FU, derive the corrected volume, V , in millilitres, of
c
water corresponding to a maximum consistency of 500 FU, by means of Formulae (3) and (4):
a) for a 300 g mixer:
V = V + 0,096(C – 500)
c
(3)
b) for a 50 g mixer:
8 © ISO 2013 – All rights reserved
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SIST ISO 5530-1:2014
ISO 5530-1:2013(E)
V = V + 0,016(C – 500)
c
(4)
where
V is the volume, in millilitres, of water added;
C is the maximum consistency, in farinograph units (see Figure 1), given by
cc+
12
C=
2
where
c is the maximum height of the upper contour of the curve, in farinograph units;
1
c is the maximum height of the lower contour of the curve, in farinograph units.
2
NOTE In the relatively infrequent case where two maxima are observed, use the height of the higher maximum.
Use for the calculation, the mean value of duplicate determinations of V , provided the difference between
c
them does not exceed 2,5 ml (for a 300 g mixer) or 0,5 ml (for a 50 g mixer) of water.
The water absorption, W , expressed in millilitres per 100 g of flour at 14 % (mass fraction) moisture
a
content, is equal to
— for a 300 g mixer:
WV= +−m 300 ×0,333 (5)
()
a c
— for a 50 g mixer:
WV= +m−×50 2 (6)
()c
a
where
is the mean value of the duplicate determinations of the corrected volume, in millilitres, of water corresponding to a
V
c
maximum consistency of 500 FU;
m is the mass, in grams, of the test portion derived from Table 1.
Report the result to the nearest 0,1 ml per 100 g.
9.3 Characteristics relating to the consistency of dough
Consistency (3.1) is a continuously changing characteristic of dough, which is demonstrated on the
farinogram. Evaluation of the curve can be carried out in various ways. From the farinogram, the
following characteristics can be derived:
— water absorption of flour (see 3.4);
— dough development time (DDT) (see 3.5);
— stability of dough (see 3.6);
— degree of softening (see 3.7);
— farinograph quality number (FQN) (see 3.9).
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SIST ISO 5530-1:2014
ISO 5530-1:2013(E)
NOTE 1 Other definitions for some of these characteristics are also known (they are reported in AACC Method
[2] [5]
54-21.02 and Nieman ), but these cannot be compared with the characteristics defined in this part of ISO 5530.
With appropriate software, a computer can evaluate and document the most frequently required
[7]
characteristics listed above.
NOTE 2 The FQN can be reported together with, or instead of, the stability and the degree of softening. Using
the FQN instead of the stability and the degree of softening shortens the total mixing time, especially in the case
of doughs from weaker flours. There is good correlation between the quality number and the stability and the
degree of softening respectively.
A representative farinogram demonstrating the commonly measured characteristics of dough
consistency is shown in Figure 1. See examples of farinogram types in Annex B.
Key
1 stability
2 dough development time
3 degree of softening
Figure 1 — Representative farinogram
10 Precision
10.1 Interlaboratory tests
10.1.1 Interlaboratory tests with farinograph measurements (wheat flour with dough development time
above 4 min) were conducted in 2009 by the Argentinian Institute for Standardization and Certification
(IRAM), Standarization Direction, Food and Health Management (see Annex C).
10.1.2 The precision of farinograph measurements (wheat flour with dough development time up to
4 min) were extracted from interlaboratory tests conducted between 1989 and 1990 by the Department
[5]
of Cereals, Feed and Bakery Technology (IGMB) of TNO Nutrition and Food Research (Netherlands).
10 © ISO 2013 – All rights reserved
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SIST ISO 5530-1:2014
ISO 5530-1:2013(E)
10.2 Repeatability
The absolute difference between two independent single test results, obtained using the same method
on identical test material in the same laboratory by the same operator using the same equipment within
a short interval of time, is in not more than 5 % of cases greater than the values given in Table 2.
Table 2 — Repeatability data obtained by using farinograph
Characteristic Repeatability
Water absorption (ml/100 g) 0,5
Dough development time (above 4 min) (min) 0,7
a
Dough development time (up to 4 min) 16 % of mean value
Stability of dough (min) 1,3
Degree of softening (FU) 3,6
a
See 10.1.2.
10.3 Reproducibility
The absolute difference between two single test results, obtained using the same method on identical
test material in different laboratories with different operators using different equipment, is in not more
than 5 % of cases greater than values given in Table 3.
Table 3 — Reproducibility data obtained by using farinograph
Characteristic Reproducibility
Water absorption (ml/100 g) 1,0
Dough development time (above 4 min) (min) 2,1
a
Dough development time (up to 4 min) 48 % of mean value
Stability of dough (min) 3,8
Degree of softening (FU) 31,6
a
See 10.1.2.
11 Test report
The test report shall specify the following:
— all information necessary for the complete identification of the sample;
— the sampling method used, if known;
— the test method use
...
SLOVENSKI STANDARD
oSIST ISO 5530-1:2014
01-april-2014
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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
Ta slovenski standard je istoveten z: ISO 5530-1:2013
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
oSIST ISO 5530-1:2014 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
---------------------- Page: 1 ----------------------
oSIST ISO 5530-1:2014
---------------------- Page: 2 ----------------------
oSIST ISO 5530-1:2014
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
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oSIST ISO 5530-1:2014
ISO 5530-1:2013(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2013
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oSIST ISO 5530-1:2014
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
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oSIST ISO 5530-1:2014
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
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oSIST ISO 5530-1:2014
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 — 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 a farinograph at a specified constant speed
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 twisting moment of 100 g. cm, 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).
Note 3 to entry: See 3.7.
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oSIST ISO 5530-1:2014
ISO 5530-1:2013(E)
3.4
water absorption of flour
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
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
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
Note 1 to entry: This value, in general, gives some indication of the tolerance of the flour to mixing.
Note 2 to entry: When the maximum consistency deviates from the (500 ± 20) FU line, the line of this consistency
should be used to read the interceptions.
Note 3 to entry: The stability is expressed in minutes, to an accuracy of 0,5 min.
3.7
degree of softening
difference between the centre of the curve at the point where it begins to decline and the centre of the
curve 12 min after that point
Note 1 to entry: It is expressed in farinograph units (FU).
Note 2 to entry: In the case where two peaks appear, the second peak is considered.
Note 3 to entry: The degree of softening should be expressed to the nearest 5 FU.
Note 4 to entry: If another time is used to carry out this method, this has to be detailed in the report along with
information on the reference standard applied. The definite time is usually 12 min.
3.8
mixing tolerance index
MTI
difference from the top of the curve at peak (DDT) to the top of the curve measured at 5 min after
peak is reached
Note 1 to entry: It is expressed in farinograph units (FU).
3.9
farinograph quality number
FQN
length, along the time axis, between the point of the addition of water and the point where the height of
the centre of the curve has decreased by 30 FU, compared to the height of the centre of the curve at DDT
Note 1 to entry: It is expressed in millimetres to an accuracy of 1 mm.
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oSIST ISO 5530-1:2014
ISO 5530-1:2013(E)
4 Principle
Measuring and recording, by means of a farinograph, the consistency of a dough as it is formed from
flour and water, as it is developed, and as it changes with time.
NOTE The maximum consistency of the dough is adjusted to a fixed value by adapting the quantity of water
added. The correct water addition, which is called the water absorption, is used to obtain a complete mixing
curve, the various features of which are a guide to the rheological properties (strength) of the dough.
5 Reagent
Use only distilled or demineralized water or water of equivalent purity.
6 Apparatus
The usual laboratory apparatus and, in particular, the following:
1)
6.1 Farinograph (see Annex A), with the following operating characteristics:
–1
— slow blade rotational frequency: (63 ± 2) min (rev/min); the ratio of the rotational frequencies of
the mixing blades shall be 1,50 ± 0,01;
— torque per farinograph unit:
— for a 300 g mixer: (9,8 ± 0,2) mN·m/FU [(100 ± 2) gf·cm/FU];
— for a 50 g mixer: (1,96 ± 0,04) mN·m/FU [(20 ± 0,4) gf·cm/FU];
— chart speed: (1,00 ± 0,03) cm/min.
6.1.1 Burettes.
a) for a 300 g mixer, graduated from 135 ml to 225 ml in 0,2 ml divisions.
b) for a 50 g mixer, graduated from 22,5 ml to 37,5 ml in 0,1 ml divisions.
6.1.2 Thermostat, with circulating water for constant temperature (30 °± 0,2) °C.
6.2 Balance, capable of weighing to the nearest ±0,1 g.
6.3 Spatula, thin, made of soft plastic.
7 Sampling
Sampling is not part of the method specified in this part of ISO 5530. A recommended sampling method
[3]
is given in ISO 24333.
It is important that the laboratory receive a sample which is truly representative and which has not been
damaged or changed during transport and storage.
1) This part of ISO 5530 has been drawn up on the basis of the Brabender Farinograph, which is an example of a
suitable product available commercially. This information is given for the convenience of users of this part of ISO
5530 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.
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oSIST ISO 5530-1:2014
ISO 5530-1:2013(E)
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 farinograph
NOTE See details of electronic farinograph characteristics and procedure in A.4.
8.2.1 Turn on the thermostat of the farinograph (6.1.2) and circulate the water, until the required
temperature is reached, prior to using the instrument. Before and during use, check the temperatures of
the thermostat and of the mixing bowl, the latter in the hole provided for this purpose. The temperature
of the mixing bowl shall be (30 ± 0,2) °C.
The laboratory temperature should be between 18 °C and 30 °C.
8.2.2 Uncouple the mixer 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
6.1). Switch off the motor and then couple the mixer.
8.2.3 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 rotating 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.
8.2.4 Adjust the arm of the pen so as to obtain identical readings from the pointer and the recording pen.
8.2.5 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. This should result in a bandwidth of approximately 60 FU to 90 FU.
8.2.6 Fill the burette (6.1.1) with water at 30 °C. The time to flow from 0 ml to 225 ml or from 0 ml to
37,5 ml, respectively, shall be not more than 20 s.
8.3 Test portion
If necessary, bring the flour to a temperature of between 25 °C and 30 °C.
8.3.1 Constant flour mass procedure
Weigh (6.2), to the nearest 0,1 g, the equivalent of 300 g (for a 300 g mixer) or 50 g (for a 50 g mixer) of
flour having a moisture content of 14 % mass fraction. Let this mass, in grams, be m; see Table 1 for m as
a function of moisture content.
Place the test portion in the mixer. Cover the mixer, and keep it covered until the end of mixing except,
for the shortest possible time, when water has to be added and the dough has to be scraped down.
Switch on the thermostatically controlled heating.
Table 1 — Mass of flour, in grams, equivalent to 300 g and 50 g at a moisture content of 14 %
mass fraction
Moisture content Mass, m, of flour equivalent to
% mass fraction 300 g 50 g
9,0 283,5 47,3
9,1 283,8 47,3
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oSIST ISO 5530-1:2014
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Table 1 (continued)
Moisture content Mass, m, of flour equivalent to
% mass fraction 300 g 50 g
9,2 284,1 47,4
9,3 284,5 47,4
9,4 284,8 47,5
9,5 285,1 47,5
9,6 285,4 47,6
9,7 285,7 47,6
9,8 286,0 47,7
9,9 286,3 47,7
10,0 286,7 47,8
10,1 287,0 47,8
10,2 287,3 47,9
10,3 287,6 47,9
10,4 287,9 48,0
10,5 288,3 48,0
10,6 288,6 48,1
10,7 288,9 48,2
10,8 289,2 48,2
10,9 289,6 48,3
11,0 289,9 48,3
11,1 290,2 48,4
11,2 290,5 48,4
11,3 290,9 48,5
11,4 291,2 48,5
11,5 291,5 48,6
11,6 291,9 48,6
11,7 292,2 48,7
11,8 292,5 48,8
11,9 292,8 48,8
12,0 293,2 48,9
12,1 293,5 48,9
12,2 293,8 49,0
12,3 294,2 49,0
12,4 294,5 49,1
12,5 294,9 49,1
12,6 295,2 49,2
12,7 295,5 49,3
12,8 295,9 49,3
12,9 296,2 49,4
13,0 296,6 49,4
13,1 296,9 49,5
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oSIST ISO 5530-1:2014
ISO 5530-1:2013(E)
Table 1 (continued)
Moisture content Mass, m, of flour equivalent to
% mass fraction 300 g 50 g
13,2 297,2 49,5
13,3 297,6 49,6
13,4 297,9 49,7
13,5 298,3 49,7
13,6 298,6 49,8
13,7 299,0 49,8
13,8 299,3 49,9
13,9 299,7 49,9
14,0 300,0 50,0
14,1 300,3 50,1
14,2 300,7 50,1
14,3 301,1 50,2
14,4 301,4 50,2
14,5 301,8 50,3
14,6 302,1 50,4
14,7 302,5 50,4
14,8 302,8 50,5
14,9 303,2 50,5
15,0 303,5 50,6
15,1 303,9 50,6
15,2 304,2 50,7
15,3 304,6 50,8
15,4 305,0 50,8
15,5 305,3 50,9
15,6 305,7 50,9
15,7 306,0 51,0
15,8 306,4 51,1
15,9 306,8 51,1
16,0 307,1 51,2
16,1 307,5 51,3
16,2 307,9 51,3
16,3 308,2 51,4
16,4 308,6 51,4
16,5 309,0 51,5
16,6 309,4 51,6
16,7 309,7 51,6
16,8 310,1 51,7
16,9 310,5 51,7
17,0 310,8 51,8
17,1 311,2 51,9
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oSIST ISO 5530-1:2014
ISO 5530-1:2013(E)
Table 1 (continued)
Moisture content Mass, m, of flour equivalent to
% mass fraction 300 g 50 g
17,2 311,6 51,9
17,3 312,0 52,0
17,4 312,3 52,1
17,5 312,7 52,1
17,6 313,1 52,2
17,7 313,5 52,2
17,8 313,9 52,3
17,9 314,3 52,4
18,0 314,6 52,4
NOTE The values in this table are calculated using the following formulae:
a) for the mass, in grams, equivalent to 300 g at 14 % mass fraction moisture
content
25 800
m =
100−H
b) for the mass, in grams, equivalent to 50 g at 14 % mass fraction moisture
content:
4300
m=
100−H
where H is the moisture content of the sample, as a percentage by mass.
8.3.2 Constant dough mass procedure
Calculate the necessary mass of flour, m, in grams, according to Formula (1):
C
m
m= (1)
100±W
a
where
C is a constant number, which is 48 000 using a large bowl and 8 000 using a small bowl;
m
W is the water absorption of the flour, expressed in millilitres per 100 g of flour at 14 % (mass
a
fraction) moisture content (determined by 9.2).
Calculate the necessary volume of water, V, in millilitres, according to Formula (2):
VC=−m (2)
V
C
where is a constant number, which is 480 using a large bowl and 80 using a small bowl.
V
Weigh (6.2), to the nearest 0,1 g the calculated mass of flour, m, and place the test portion in the bowl.
Fill the burette (6.1.1) with water of room temperature. Start the mixer and recording mechanism, and
1 min later, add the calculated volume of water to the flour. In this case, the maximum consistency of the
dough will be (500 ± 20) FU.
NOTE W versus m, calculated by Formula (1) using the large or small bowl, respectively (in the water
a
[1]
absorption range from 54 % to 77 %), is given.
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oSIST ISO 5530-1:2014
ISO 5530-1:2013(E)
8.4 Common rules of determination
For the steps of the operation not specified in this part of ISO 5530, follow the manufacturer’s instructions.
8.4.1 Mix at the specified rotational frequency for 1 min or slightly longer. Start adding water from
the burette into the right-hand front corner of the mixer within 25 s, when a whole-minute line on the
recorder paper passes by the pen.
NOTE In order to reduce the waiting time, the recorder paper can be moved forward during the mixing of the
flour. Do not move it backwards.
Add a volume of water close to that expected to produce a maximum consistency (9.2) of 500 FU. When
the dough forms, scrape down the sides of the bowl with the spatula (6.3) 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 maximum consistency of approximately 500 FU. Stop mixing and clean the mixer.
8.4.2 Carry out additional mixings as necessary, until two mixings are available
— in which the water addition has been completed within 25 s,
— the maximum consistencies of which are between 480 FU and 520 FU, and
— the recording of which has been continued for sufficient time to calculate all reported terms of the
selected method.
Stop mixing and clean the mixer.
9 Evaluation of the farinogram and calculation of the derived rheological
characteristics
9.1 General
From each sample, two determinations shall be carried out. Read directly or calculate the values of each
rheological characteristic to be determined from both farinograms. Express the results as the mean
value of the relevant data.
NOTE To facilitate the calculations, a computer can be used. In that case, it would be necessary to modify the
farinograph by adding an electrical output for transferring the data to the computer.
9.2 Water absorption of flour
In order to obtain the water absorption of flour (see 3.4) first from each of the mixings with maximum
consistencies (see 3.3) between 480 FU and 520 FU, derive the corrected volume, V , in millilitres, of
c
water corresponding to a maximum consistency of 500 FU, by means of Formulae (3) and (4):
a) for a 300 g mixer:
V = V + 0,096(C – 500)
c
(3)
b) for a 50 g mixer:
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oSIST ISO 5530-1:2014
ISO 5530-1:2013(E)
V = V + 0,016(C – 500)
c
(4)
where
V is the volume, in millilitres, of water added;
C is the maximum consistency, in farinograph units (see Figure 1), given by
cc+
12
C=
2
where
c is the maximum height of the upper contour of the curve, in farinograph units;
1
c is the maximum height of the lower contour of the curve, in farinograph units.
2
NOTE In the relatively infrequent case where two maxima are observed, use the height of the higher maximum.
Use for the calculation, the mean value of duplicate determinations of V , provided the difference between
c
them does not exceed 2,5 ml (for a 300 g mixer) or 0,5 ml (for a 50 g mixer) of water.
The water absorption, W , expressed in millilitres per 100 g of flour at 14 % (mass fraction) moisture
a
content, is equal to
— for a 300 g mixer:
WV= +−m 300 ×0,333 (5)
()
a c
— for a 50 g mixer:
WV= +m−×50 2 (6)
()c
a
where
is the mean value of the duplicate determinations of the corrected volume, in millilitres, of water corresponding to a
V
c
maximum consistency of 500 FU;
m is the mass, in grams, of the test portion derived from Table 1.
Report the result to the nearest 0,1 ml per 100 g.
9.3 Characteristics relating to the consistency of dough
Consistency (3.1) is a continuously changing characteristic of dough, which is demonstrated on the
farinogram. Evaluation of the curve can be carried out in various ways. From the farinogram, the
following characteristics can be derived:
— water absorption of flour (see 3.4);
— dough development time (DDT) (see 3.5);
— stability of dough (see 3.6);
— degree of softening (see 3.7);
— farinograph quality number (FQN) (see 3.9).
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oSIST ISO 5530-1:2014
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NOTE 1 Other definitions for some of these characteristics are also known (they are reported in AACC Method
[2] [5]
54-21.02 and Nieman ), but these cannot be compared with the characteristics defined in this part of ISO 5530.
With appropriate software, a computer can evaluate and document the most frequently required
[7]
characteristics listed above.
NOTE 2 The FQN can be reported together with, or instead of, the stability and the degree of softening. Using
the FQN instead of the stability and the degree of softening shortens the total mixing time, especially in the case
of doughs from weaker flours. There is good correlation between the quality number and the stability and the
degree of softening respectively.
A representative farinogram demonstrating the commonly measured characteristics of dough
consistency is shown in Figure 1. See examples of farinogram types in Annex B.
Key
1 stability
2 dough development time
3 degree of softening
Figure 1 — Representative farinogram
10 Precision
10.1 Interlaboratory tests
10.1.1 Interlaboratory tests with farinograph measurements (wheat flour with dough development time
above 4 min) were conducted in 2009 by the Argentinian Institute for Standardization and Certification
(IRAM), Standarization Direction, Food and Health Management (see Annex C).
10.1.2 The precision of farinograph measurements (wheat flour with dough development time up to
4 min) were extracted from interlaboratory tests conducted between 1989 and 1990 by the Department
[5]
of Cereals, Feed and Bakery Technology (IGMB) of TNO Nutrition and Food Research (Netherlands).
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oSIST ISO 5530-1:2014
ISO 5530-1:2013(E)
10.2 Repeatability
The absolute difference between two independent single test results, obtained using the same method
on identical test material in the same laboratory by the same operator using the same equipment within
a short interval of time, is in not more than 5 % of cases greater than the values given in Table 2.
Table 2 — Repeatability data obtained by using farinograph
Characteristic Repeatability
Water absorption (ml/100 g) 0,5
Dough development time (above 4 min) (min) 0,7
a
Dough development time (up to 4 min) 16 % of mean value
Stability of dough (min) 1,3
Degree of softening (FU) 3,6
a
See 10.1.2.
10.3 Reproducibility
The absolute difference between two single test results, obtained using the same method on identical
test material in different laboratories with different operators using different equipment, is in not more
than 5 % of cases greater than values given in Table 3.
Table 3 — Reproducibility data obtained by using farinograph
Characteristic Reproducibility
Water absorption (ml/100 g) 1,0
Dough development time (above 4 min) (min) 2,1
a
Dough development time (up to 4 min) 48 % of mean value
Stability of dough (min) 3,8
Degree of softening (FU) 31,6
a
See 10.1.2.
11 Test report
The test report shall specify the following:
— all information necessary for the complete identification of the sample;
— the sampling method used, if known;
— the test method used indicating
...
NORME ISO
INTERNATIONALE 5530-1
Troisième édition
2013-04-15
Farines de blé tendre —
Caractéristiques physiques des pâtes —
Partie 1:
Détermination de l’absorption d’eau
et des caractéristiques rhéologiques
au moyen du farinographe
Wheat flour — Physical characteristics of doughs —
Part 1: Determination of water absorption and rheological properties
using a farinograph
Numéro de référence
ISO 5530-1:2013(F)
©
ISO 2013
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ISO 5530-1:2013(F)
DOCUMENT PROTÉGÉ PAR COPYRIGHT
© ISO 2013
Droits de reproduction réservés. Sauf indication contraire, aucune partie de cette publication ne peut être reproduite ni utilisée
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Publié en Suisse
ii © ISO 2013 – Tous droits réservés
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ISO 5530-1:2013(F)
Sommaire Page
Avant-propos .iv
1 Domaine d’application . 1
2 Références normatives . 1
3 Termes et définitions . 1
4 Principe . 3
5 Réactif . 3
6 Appareillage . 3
7 Échantillonnage . 4
8 Mode opératoire. 4
8.1 Détermination de la teneur en eau de la farine . 4
8.2 Préparation du farinographe . 4
8.3 Prise d’essai . 4
8.4 Règles communes pour la détermination . 8
9 Évaluation du farinogramme et calcul des caractéristiques rhéologiques obtenues .8
9.1 Généralités . 8
9.2 Absorption d’eau de la farine . 8
9.3 Caractéristiques liées à la consistance de la pâte . 9
10 Fidélité .10
10.1 Essai interlaboratoires .10
10.2 Répétabilité .11
10.3 Reproductibilité .11
11 Rapport d’essai .11
Annexe A (informative) Description du farinographe.13
Annexe B (informative) Exemples de farinogrammes .19
Annexe C (informative) Résultats des essais interlaboratoires .24
Bibliographie .28
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ISO 5530-1:2013(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 5530-1 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 5530-1:1997), 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 2013 – Tous droits réservés
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NORME INTERNATIONALE ISO 5530-1:2013(F)
Farines de blé tendre — Caractéristiques physiques des
pâtes —
Partie 1:
Détermination de l’absorption d’eau et des
caractéristiques rhéologiques au moyen du farinographe
1 Domaine d’application
La présente partie de l’ISO 5530 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.).
[1] [2]
NOTE La présente partie de l’ISO 5530 est fondée sur l’ICC 115/1 et sur la Méthode 54-21.2 de l’AACCI .
2 Références normatives
Les documents de référence suivants sont indispensables à 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
3 Termes et définitions
Pour les besoins du présent document, les termes et définitions suivants s’appliquent.
3.1
consistance
résistance d’une pâte au pétrissage dans un farinographe, à une vitesse constante spécifiée
Note 1 à l’article: Elle est exprimée en unités farinographiques arbitraires (voir 3.2).
3.2
unité farinographique
UF
unité arbitraire de consistance sur le farinogramme
Note 1 à l’article: Pour son expression mathématique, voir 6.1.
Note 2 à l’article: Il est également possible de définir l’«unité farinographique (UF)» comme un moment de torsion
de 100 g·cm, mesuré le long de l’axe du pétrin.
3.3
consistance maximale
consistance mesurée au temps de développement de la pâte
Note 1 à l’article: Pour l’expression mathématique de la consistance mathématique, voir 9.2.
Note 2 à l’article: Elle est exprimée en unités farinographiques (UF).
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ISO 5530-1:2013(F)
Note 3 à l’article: Voir 3.7.
3.4
absorption d’eau de la farine
volume d’eau nécessaire pour obtenir une pâte ayant une consistance maximale de 500 UF, dans les
conditions opératoires spécifiées
Note 1 à l’article: L’absorption d’eau est exprimée en millilitres pour 100 g de farine à 14 % (fraction massique) de
teneur en eau avec une exactitude de 0,1 ml.
3.5
temps de développement de la pâte
TDP
durée d’obtention du pic de consistance
temps écoulé depuis le début de l’addition d’eau jusqu’au point de la courbe situé immédiatement avant
les premiers signes de décroissance de la consistance maximale
Note 1 à l’article: Dans les cas où deux maxima sont observés, considérer le second maximal pour mesurer le
temps de développement de la pâte.
Note 2 à l’article: Voir la Figure 1 et 9.3.
Note 3 à l’article: Il est exprimé en minutes à 0,1 min la plus proche.
3.6
stabilité
différence de temps entre les deux points d’intersection du sommet de la courbe avec la droite 500 UF
Note 1 à l’article: Cette valeur, en général, est indicatrice de la tolérance de la farine au pétrissage.
Note 2 à l’article: Lorsque la consistance maximale s’écarte de la droite (500 ± 20) UF, il convient de mesurer les
intersections à partir de la valeur de la consistance réellement obtenue.
Note 3 à l’article: La stabilité est exprimée en minutes, avec une exactitude de 0,5 min.
3.7
degré d’affaiblissement
différence entre le centre de la courbe au point où elle commence à décliner et le centre de la courbe
12 min après ce point
Note 1 à l’article: Il est exprimé en unités farinographiques (UF).
Note 2 à l’article: Dans le cas où deux pics sont observés, le second pic est pris en compte.
Note 3 à l’article: Il convient d’exprimer le degré d’affaiblissement à 5 UF près.
Note 4 à l’article: Si un autre temps est pris en compte pour cette méthode, il est nécessaire de l’indiquer dans le
rapport d’essai avec la norme de référence appliquée. Le temps défini est généralement de 12 min.
3.8
indice de tolérance au pétrissage
ITP
différence entre le sommet de la courbe à son maximum (TDP) et le sommet de la courbe mesuré 5 min
après que le pic ait été atteint
Note 1 à l’article: Il est exprimé en unités farinographiques (UF).
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ISO 5530-1:2013(F)
3.9
indice de qualité du farinographe
IQF
longueur le long de l’axe des temps entre le point où l’on ajoute l’eau et le point où la hauteur au centre
de la courbe présente une décroissance de 30 UF par rapport à la hauteur, en ce même centre, au TDP
Note 1 à l’article: Il est exprimé en millimètres avec une exactitude de 1 mm.
4 Principe
Mesurage et enregistrement, au moyen d’un farinographe, de la consistance d’une pâte au cours de sa
formation par hydratation de la farine, de son développement et de son affaiblissement.
NOTE La consistance maximale de la pâte est ajustée à une valeur fixée en adaptant la quantité d’eau
ajoutée. L’addition correcte de l’eau, qui est appelée l’absorption d’eau, est utilisée pour obtenir une courbe
de pétrissage complète dont certaines caractéristiques serviront à apprécier les caractéristiques rhéologiques
(résistance) de la pâte.
5 Réactif
Utiliser uniquement de l’eau distillée, déminéralisée ou de pureté équivalente.
6 Appareillage
Matériel courant de laboratoire et, en particulier, ce qui suit:
1)
6.1 Farinographe (voir Annexe A), avec les caractéristiques de fonctionnement suivantes:
–1
— fréquence de rotation du fraseur lent: (63 ± 2) min (r/min). Le rapport des fréquences de rotation
des fraseurs de pétrissage doit être de 1,50 ± 0,01;
— couple exercé par unité farinographique:
— pour un pétrin de 300 g: (9,8 ± 0,2) mN·m/UF [(100 ± 2) gf·cm/UF];
— pour un pétrin de 50 g: (1,96 ± 0,04) mN·m/UF [(20 ± 0,4) gf·cm/UF];
— vitesse de l’enregistreur: (1,00 ± 0,03) cm/min.
6.1.1 Burettes.
a) Pour un pétrin de 300 g, burette de 135 ml à 225 ml, graduée à 0,2 ml près;
b) pour un pétrin de 50 g, burette de 22,5 ml à 37,5 ml, graduée à 0,1 ml près.
6.1.2 Bain thermostatique, permettant une circulation d’eau à une température constante de
(30 ± 0,2) °C.
6.2 Balance analytique, capable de peser à ±0,1 g près.
6.3 Spatule, fine, en plastique souple.
1) La présente partie de l’ISO 5530 a été élaborée sur la base du Farinographe 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.
© ISO 2013 – Tous droits réservés 3
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ISO 5530-1:2013(F)
7 Échantillonnage
L’échantillonnage ne fait pas partie de la méthode spécifiée dans la présente partie de l’ISO 5530. Une
[3]
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.
8.2 Préparation du farinographe
NOTE Voir A.4 pour des informations détaillées sur les caractéristiques du farinographe électronique et le
mode opératoire correspondant.
8.2.1 Mettre en marche le bain thermostatique du farinographe (6.1.2) et la circulation d’eau jusqu’à ce
que la température spécifiée soit atteinte, avant d’utiliser l’appareil. Avant et au cours de l’essai, contrôler
les températures du bain thermostatique et du pétrin, pour ce dernier au niveau de l’orifice prévu à cet
effet. La température du pétrin doit être de (30 ± 0,2) °C.
Il convient que la température du laboratoire soit comprise entre 18 °C et 30 °C.
8.2.2 Désaccoupler le pétrin 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 6.1). Arrêter le moteur et accoupler le pétrin.
8.2.3 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 tournent 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.
8.2.4 Régler le bras de la plume enregistreuse afin d’obtenir des lectures identiques au niveau de
l’aiguille et de la plume.
8.2.5 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. Il convient que cela conduise à une largeur de
bande d’approximativement 60 UF à 90 UF.
8.2.6 Remplir la burette (6.1.1) avec de l’eau à 30 °C. Le temps d’écoulement de 0 ml à 225 ml ou de 0 ml
à 37,5 ml, respectivement, ne doit pas être supérieur à 20 s.
8.3 Prise d’essai
Porter, si nécessaire, la température de la farine entre 25 °C et 30 °C.
8.3.1 Mode opératoire avec une masse constante de farine
Peser (6.2), à 0,1 g près, l’équivalent de 300 g (pour un pétrin de 300 g) ou de 50 g (pour un pétrin de
50 g) de farine ayant une teneur en eau de 14 % (en fraction massique). Soit, m, cette masse, en grammes.
Voir le Tableau 1 qui donne m en fonction de la teneur en eau.
4 © ISO 2013 – Tous droits réservés
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ISO 5530-1:2013(F)
Mettre la prise d’essai dans le pétrin. Couvrir le pétrin et le laisser couvert jusqu’à la fin du pétrissage
sauf, pendant un temps aussi court que possible, lorsque l’eau doit être ajoutée et la pâte raclée. Mettre
en marche le thermostat de contrôle du chauffage.
Tableau 1 — Masse de farine, en grammes, équivalant à 300 g et 50 g de farine ayant une teneur
en eau de 14 % en fraction massique
Teneur en humidité Masse, m, de farine équivalant à
% en fraction massique 300 g 50 g
9,0 283,5 47,3
9,1 283,8 47,3
9,2 284,1 47,4
9,3 284,5 47,4
9,4 284,8 47,5
9,5 285,1 47,5
9,6 285,4 47,6
9,7 285,7 47,6
9,8 286,0 47,7
9,9 286,3 47,7
10,0 286,7 47,8
10,1 287,0 47,8
10,2 287,3 47,9
10,3 287,6 47,9
10,4 287,9 48,0
10,5 288,3 48,0
10,6 288,6 48,1
10,7 288,9 48,2
10,8 289,2 48,2
10,9 289,6 48,3
11,0 289,9 48,3
11,1 290,2 48,4
11,2 290,5 48,4
11,3 290,9 48,5
11,4 291,2 48,5
11,5 291,5 48,6
11,6 291,9 48,6
11,7 292,2 48,7
11,8 292,5 48,8
11,9 292,8 48,8
12,0 293,2 48,9
12,1 293,5 48,9
12,2 293,8 49,0
12,3 294,2 49,0
12,4 294,5 49,1
12,5 294,9 49,1
12,6 295,2 49,2
12,7 295,5 49,3
© ISO 2013 – Tous droits réservés 5
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ISO 5530-1:2013(F)
Tableau 1 (suite)
Teneur en humidité Masse, m, de farine équivalant à
% en fraction massique 300 g 50 g
12,8 295,9 49,3
12,9 296,2 49,4
13,0 296,6 49,4
13,1 296,9 49,5
13,2 297,2 49,5
13,3 297,6 49,6
13,4 297,9 49,7
13,5 298,3 49,7
13,6 298,6 49,8
13,7 299,0 49,8
13,8 299,3 49,9
13,9 299,7 49,9
14,0 300,0 50,0
14,1 300,3 50,1
14,2 300,7 50,1
14,3 301,1 50,2
14,4 301,4 50,2
14,5 301,8 50,3
14,6 302,1 50,4
14,7 302,5 50,4
14,8 302,8 50,5
14,9 303,2 50,5
15,0 303,5 50,6
15,1 303,9 50,6
15,2 304,2 50,7
15,3 304,6 50,8
15,4 305,0 50,8
15,5 305,3 50,9
15,6 305,7 50,9
15,7 306,0 51,0
15,8 306,4 51,1
15,9 306,8 51,1
16,0 307,1 51,2
16,1 307,5 51,3
16,2 307,9 51,3
16,3 308,2 51,4
16,4 308,6 51,4
16,5 309,0 51,5
16,6 309,4 51,6
16,7 309,7 51,6
16,8 310,1 51,7
16,9 310,5 51,7
6 © ISO 2013 – Tous droits réservés
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ISO 5530-1:2013(F)
Tableau 1 (suite)
Teneur en humidité Masse, m, de farine équivalant à
% en fraction massique 300 g 50 g
17,0 310,8 51,8
17,1 311,2 51,9
17,2 311,6 51,9
17,3 312,0 52,0
17,4 312,3 52,1
17,5 312,7 52,1
17,6 313,1 52,2
17,7 313,5 52,2
17,8 313,9 52,3
17,9 314,3 52,4
18,0 314,6 52,4
NOTE Les valeurs de ce tableau ont été calculées avec les formules suivantes:
a) pour la masse, en grammes, équivalant à 300 g, avec une teneur en eau de 14 % en frac-
tion massique:
25800
m=
100−H
b) pour la masse, en grammes, équivalant à 50 g, avec une teneur en eau de 14 % en fraction
massique:
4300
m=
100−H
où H est la teneur en eau de l’éprouvette, en pourcentage en masse.
8.3.2 Mode opératoire avec une masse constante de pâte
Calculer la masse de farine nécessaire, m, en grammes, selon l’Équation (1):
C
m
m= (1)
100+W
a
où
C est un nombre constant, égal à 48 000 pour un grand pétrin et à 8 000 pour un petit pétrin;
m
W est l’absorption d’eau de la farine, exprimée en millilitres pour 100 g de farine à 14 % (en
a
fraction massique) de teneur en eau (déterminée selon 9.2).
Calculer le volume d’eau nécessaire, V, en millilitres, selon l’Équation (2):
VC=−m (2)
V
où
C est un nombre constant, égal à 480 pour un grand pétrin et à 80 pour un petit pétrin.
V
Peser (6.2), à 0,1 g près, la masse de farine calculée, m, et mettre la prise d’essai dans le pétrin.
© ISO 2013 – Tous droits réservés 7
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ISO 5530-1:2013(F)
Remplir la burette (6.1.1) avec de l’eau à température ambiante. Mettre en marche le pétrin et
l’enregistreur, puis au bout de 1 min, ajouter le volume d’eau calculé à la farine. Dans ce cas, la consistance
maximale de la pâte sera de (500 ± 20) UF.
NOTE La Référence [1] donne W en fonction de m, calculés selon l’Équation (1) avec le grand ou le petit
a
pétrin, respectivement (pour une plage d’absorption d’eau de 54 % à 77 %).
8.4 Règles communes pour la détermination
Pour les étapes du mode opératoire non spécifiées dans la présente partie de l’ISO 5530, suivre les
instructions du fabricant.
8.4.1 Pétrir à la fréquence de rotation spécifiée pendant 1 min ou un peu plus. Commencer à verser l’eau
de la burette dans l’angle avant-droit du pétrin, en 25 s maximum, au moment où une ligne des minutes
du papier enregistreur passe devant la plume.
NOTE 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.
Verser un volume d’eau voisin de celui que l’on peut prévoir pour obtenir une consistance maximale (9.2)
de 500 UF. Lorsque la pâte se forme, racler à l’aide de la spatule (6.3) les parois du pétrin en incorporant
à la pâte toute particule adhérente aux parois, sans arrêter le pétrin. Si la consistance de la pâte est trop
élevée, ajouter un peu plus d’eau pour obtenir une consistance maximale d’environ 500 UF. Arrêter le
pétrissage et nettoyer le pétrin.
8.4.2 Effectuer des pétrissages complémentaires selon les besoins, jusqu’à obtention de deux
pétrissages pour lesquels
— l’addition d’eau a été faite en 25 s,
— les consistances maximales sont comprises entre 480 UF et 520 UF, et
— les enregistrements ont été poursuivis pendant un temps suffisant pour calculer toutes les valeurs
indiquées pour la méthode choisie.
Arrêter le pétrissage et nettoyer le pétrin.
9 Évaluation du farinogramme et calcul des caractéristiques rhéologiques obtenues
9.1 Généralités
Deux déterminations doivent être réalisées sur chaque éprouvette. Lire directement ou calculer les
valeurs de chaque caractéristique rhéologique à déterminer à partir des deux farinogrammes. Exprimer
les résultats sous forme de valeur moyenne des données correspondantes.
NOTE Pour faciliter les calculs, on peut utiliser un ordinateur. Le farinographe doit alors être modifié par
l’ajout d’une sortie électrique pour le transfert des données.
9.2 Absorption d’eau de la farine
Pour obtenir l’absorption d’eau de la farine (voir 3.4), à partir de chacun des pétrissages ayant des
consistances maximales (voir 3.3) comprises entre 480 UF et 520 UF, calculer, en millilitres, le volume
corrigé, V , d’eau correspondant à une consistance maximale de 500 UF, au moyen des Équations (3) et (4):
c
a) pour un pétrin de 300 g:
V = V + 0,096 (C – 500)
c
(3)
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ISO 5530-1:2013(F)
b) pour un pétrin de 50 g:
V = V + 0,016 (C – 500)
c
(4)
où
V est volume d’eau ajouté, en millilitres;
C est la consistance maximale, en unités farinographiques (voir Figure 1), donnée par:
cc+
12
C =
2
où
c est la hauteur maximale du bord supérieur de la courbe, en unités farinographiques;
1
c est la hauteur maximale du bord inférieur de la courbe, en unités farinographiques.
2
NOTE Dans le cas relativement rare où deux maxima sont observés, prendre la hauteur du maximum le plus élevé.
Prendre pour le calcul la valeur moyenne de deux déterminations de V , si la différence entre celles-ci ne
c
dépasse pas 2,5 ml (pour un pétrin de 300 g) ou 0,5 ml (pour un pétrin de 50 g) d’eau.
L’absorption d’eau, W , exprimée en millilitres pour 100 g de farine à 14 % (fraction massique) de teneur
a
en eau, est égale à:
— pour un pétrin de 300 g:
WV=+m−300 ×0,333 (5)
()
a c
— pour un pétrin de 50 g:
WV=+m−50 ×2 (6)
()
a c
où
est la valeur moyenne, en millilitres, des deux déterminations du volume corrigé d’eau corres-
V
c
pondant à une consistance maximale de 500 UF;
m est la masse, en grammes, de la prise d’essai donnée par le Tableau 1.
Exprimer le résultat à 0,1 ml près pour 100 g.
9.3 Caractéristiques liées à la consistance de la pâte
La consistance (voir 3.1) est une caractéristique de la pâte qui varie en permanence, dont le
farinogramme est le reflet. L’évaluation de la courbe peut être réalisée de différentes manières. À partir
du farinogramme, les caractéristiques suivantes peuvent être déterminées:
— absorption d’eau de la farine (voir 3.4);
— temps de développement de la pâte (TDP) (voir 3.5);
— stabilité de la pâte (voir 3.6);
— degré d’affaiblissement (voir 3.7);
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ISO 5530-1:2013(F)
— indice de qualité du farinographe (IQF) (voir 3.9).
NOTE 1 Il existe également d’autres définitions de certaines de ces caractéristiques (elles sont indiquées
[2] [5]
dans la Méthode AACCI 54-21.02 et Nieman ), mais elles ne peuvent pas être comparées aux caractéristiques
définies dans la présente partie de l’ISO 5530.
Avec des logiciels appropriés, un ordinateur peut évaluer et consigner les caractéristiques requises les
[7]
plus fréquentes énumérées ci-dessus.
NOTE 2 L’indice de qualité du farinographe (IQF) peut être indiqué en même temps ou à la place de la stabilité
et du degré d’affaiblissement. Le remplacement des indications de stabilité et de degré d’affaiblissement par
l’IQF entraîne un raccourcissement du temps total de pétrissage, notamment pour les pâtes à base de farines à
consistance plus faible. Il existe une bonne corrélation entre l’indice de qualité et la stabilité d’une part, et entre
l’indice de qualité et le degré d’affaiblissement d’autre part.
Un farinogramme représentatif démontrant les caractéristiques couramment mesurées en matière de
consistance de la pâte est illustré à la Figure 1. Voir des exemples de types de farinogrammes dans
l’Annexe B.
Légende
1 stabilité
2 temps de développement de la pâte
3 degré d’affaiblissement
Figure 1 — Farinogramme représentatif
10 Fidélité
10.1 Essai interlaboratoires
10.1.1 Un essai interlaboratoires impliquant des mesurages réalisés au farinographe (farine de blé
tendre avec un temps de développement de la pâte supérieur à 4 min) a été conduit en 2009 par l’Institut
argentin de normalisation et de certification (IRAM), Direction de la Normalisation, Management de la
santé et des aliments (voir Annexe C).
10.1.2 La fidélité des mesurages au farinographe (farine de blé tendre avec un temps de développement
de la pâte allant jusqu’à 4 min) a été déduite des essais interlaboratoires réalisés entre 1989 et 1990 par
10 © ISO 2013 – Tous droits réservés
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ISO 5530-1:2013(F)
le Department of Cereals, Feed et Bakery Technology (IGMB) à Wageningen, aux Pays-Bas, et par le TNO
[5]
Nutrition et Food Research.
10.2 Répétabilité
La différence absolue entre deux résultats d’essai individuels indépendants, obtenus par la même
méthode, sur un matériel d’essai identique, dans le même laboratoire, par le même opérateur utilisant
le même équipement pendant un court intervalle de temps, ne doit pas être supérieure dans plus de 5 %
des cas aux valeurs données dans le Tableau 2.
Tableau 2 — Données de répétabilité obtenues avec un farinographe
Caractéristique Répétabilité
Absorption d’eau (ml/100 g) 0,5
Temps de développement de la pâte (supérieur à
0,7
4 min) (min)
Temps de développement de la pâte (jusqu’à
16 % de la valeur moyenne
a
4 min)
Stabilité de la pâte (min) 1,3
Degré d’affaiblissement (UF) 3,6
a
Voir 10.1.2.
10.3 Reproductibilité
La différence absolue entre deux résultats d’essai individuels, obtenus par la même méthode, sur un
matériel d’essai identique, dans des laboratoires différents, par des opérateurs di
...
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