SIST EN ISO 17718:2015
(Main)Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)
Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)
This International Standard specifies the determination of rheological behaviour as a function of mixing and temperature increase. It is applicable to all wholemeal and flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.)
Weizenvollkorn- und Weizenmehl (Triticum aestivum L.) - Bestimmung der rheologischen Eigenschaften als Funktion von Kneten und Temperaturanstieg (ISO 17718:2013)
Diese Internationale Norm legt die Bestimmung der rheologischen Eigenschaften als Funktion von Kneten und Temperaturanstieg fest. Sie gilt für alle Proben von Weizenvollkorn- und Weizenmehl (Triticum aestivum L.), die industriell oder im Laboratorium gemahlen wurden.
ANMERKUNG Weizen kann im Laboratorium entsprechend der in ISO 27971 [5] oder der in der Richtlinie BY.102.D.9302 der BIPEA [7] beschriebenen Verfahren gemahlen werden.
Farine et mouture complète de blé tendre (Triticum aestivum L.) - Détermination du comportement rhéologique des pâtes en fonction du pétrissage et de l'augmentation de la température (ISO 17718:2013)
L'ISO 17718:2013 spécifie la détermination du comportement rhéologique des pâtes en fonction du pétrissage et de l'augmentation de la température. Elle est applicable à tous les échantillons de farines et de moutures complètes issues d'un broyage industriel ou en laboratoire (Triticum aestivum L.).
Polnozrnata in pšenična moka (Triticum aestivum L.) - Ugotavljanje reoloških lastnosti kot funkcija mešanja in porasta temperature (ISO 17718:2013)
Ta mednarodni standard določa ugotavljanje reoloških lastnosti kot funkcijo mešanja in porasta temperature. Uporablja se za vse vzorce iz polnozrnate in pšenične moke, pridobljene z industrijskim ali laboratorijskim mletjem pšenice (Triticum aestivum L.).
General Information
Standards Content (Sample)
SLOVENSKI STANDARD
SIST EN ISO 17718:2015
01-februar-2015
3ROQR]UQDWDLQSãHQLþQDPRND 7ULWLFXPDHVWLYXP/ 8JRWDYOMDQMHUHRORãNLK
ODVWQRVWLNRWIXQNFLMDPHãDQMDLQSRUDVWDWHPSHUDWXUH ,62
Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological
behaviour as a function of mixing and temperature increase (ISO 17718:2013)
Weizenvollkorn- und Weizenmehl (Triticum aestivum L.) - Bestimmung der rheologischen
Eigenschaften als Funktion von Kneten und Temperaturanstieg (ISO 17718:2013)
Farine et mouture complète de blé tendre (Triticum aestivum L.) - Détermination du
comportement rhéologique des pâtes en fonction du pétrissage et de l'augmentation de
la température (ISO 17718:2013)
Ta slovenski standard je istoveten z: EN ISO 17718:2014
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
SIST EN ISO 17718:2015 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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SIST EN ISO 17718:2015
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SIST EN ISO 17718:2015
EUROPEAN STANDARD
EN ISO 17718
NORME EUROPÉENNE
EUROPÄISCHE NORM
December 2014
ICS 67.060
English Version
Wholemeal and flour from wheat (Triticum aestivum L.) -
Determination of rheological behaviour as a function of mixing
and temperature increase (ISO 17718:2013)
Farine et mouture complète de blé tendre (Triticum Weizenvollkorn- und Weizenmehl (Triticum aestivum L.) -
aestivum L.) - Détermination du comportement rhéologique Bestimmung der rheologischen Eigenschaften als Funktion
des pâtes en fonction du pétrissage et de l'augmentation de von Kneten und Temperaturanstieg (ISO 17718:2013)
la température (ISO 17718:2013)
This European Standard was approved by CEN on 16 December 2014.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same
status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United
Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2014 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 17718:2014 E
worldwide for CEN national Members.
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SIST EN ISO 17718:2015
EN ISO 17718:2014 (E)
Contents Page
Foreword .3
2
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SIST EN ISO 17718:2015
EN ISO 17718:2014 (E)
Foreword
The text of ISO 17718:2013 has been prepared by Technical Committee ISO/TC 34 “Food products” of the
International Organization for Standardization (ISO) and has been taken over as EN ISO 17718:2014 by
Technical Committee CEN/TC 338 “Cereal and cereal products” the secretariat of which is held by AFNOR.
This European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by June 2015, and conflicting national standards shall be withdrawn at
the latest by June 2015.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech
Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece,
Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom.
Endorsement notice
The text of ISO 17718:2013 has been approved by CEN as EN ISO 17718:2014 without any modification.
3
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SIST EN ISO 17718:2015
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SIST EN ISO 17718:2015
INTERNATIONAL ISO
STANDARD 17718
First edition
2013-05-01
Wholemeal and flour from
wheat (Triticum aestivum L.) —
Determination of rheological
behaviour as a function of mixing and
temperature increase
Farine et mouture complète de blé tendre (Triticum aestivum
L.) — Détermination du comportement rhéologique en fonction du
pétrissage et de l’augmentation de la température
Reference number
ISO 17718:2013(E)
©
ISO 2013
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SIST EN ISO 17718:2015
ISO 17718:2013(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
or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior
written permission. Permission can be requested from either ISO at the address below or ISO’s member body in the country of
the requester.
ISO copyright office
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail copyright@iso.org
Web www.iso.org
Published in Switzerland
ii © ISO 2013 – All rights reserved
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SIST EN ISO 17718:2015
ISO 17718:2013(E)
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Reagent . 2
6 Equipment . 2
7 Sampling . 3
8 Procedure. 3
8.1 General . 3
8.2 Sample milling . 3
8.3 Determination of flour moisture content . 3
8.4 Preparation of the device . 3
8.5 Preparation of the test . 3
9 Expression of results . 5
10 Precision . 5
10.1 Interlaboratory tests . 5
10.2 Repeatability limits, r .5
10.3 Reproducibility limits, R .6
10.4 Critical difference, d .
C 7
10.5 Uncertainty, u .7
11 Test report . 7
®1)
Annex A (informative) Mixolab parameters location . 9
Annex B (informative) Results of the interlaboratory test on flour and milled wheat samples .12
Bibliography .36
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SIST EN ISO 17718:2015
ISO 17718:2013(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 17718 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4,
Cereals and pulses.
iv © ISO 2013 – All rights reserved
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SIST EN ISO 17718:2015
ISO 17718:2013(E)
Introduction
The behaviour of dough is dependent on numerous parameters. Some of these parameters, such as water
absorption, dough development time, and kneading stability, are linked to the quality and quantity of
the proteins, while other parameters, such as gelatinization, gelling stability, and retrogradation, are
linked to the properties of the starch.
®1)
The Mixolab measures the torque between two mixing arms during kneading while varying the in-
bowl temperature, making it possible to gain in-depth information on samples and thus gain a better
understanding of the characteristics of tested wheat or flours.
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SIST EN ISO 17718:2015
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SIST EN ISO 17718:2015
INTERNATIONAL STANDARD ISO 17718:2013(E)
Wholemeal and flour from wheat (Triticum aestivum L.) —
Determination of rheological behaviour as a function of
mixing and temperature increase
1 Scope
This International Standard specifies the determination of rheological behaviour as a function of
mixing and temperature increase. It is applicable to all wholemeal and flour samples from industrial or
laboratory milling of wheat (Triticum aestivum L.).
[5]
NOTE Wheat can be milled in the laboratory according to the methods described in ISO 27971 or in BIPEA
[7]
guidance document BY.102.D.9302.
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 document, the following terms and definitions apply.
3.1
water absorption
volume of water required to obtain a dough with a maximum consistency of (1,10 ± 0,05) Nm
Note 1 to entry: Water absorption is expressed in millilitres per 100 g of flour with a moisture content of 14 %
mass fraction.
3.2
time T1
time required for the dough to reach the target consistency C1 of (1,10 ± 0,05) Nm
Note 1 to entry: Development time is expressed in minutes.
3.3
stability
calculated time during which the dough achieves a consistency higher than C1 – 11 % × C1
4 Principle
Dough behaviour is determined as it is subjected to a combined kneading and temperature treatment
during a constant temperature phase, followed by a heating phase, then held at high temperature,
and subsequently cooled. Water is added to flour to achieve a maximum dough consistency of (1,10 ±
0,05) Nm during the first constant temperature phase.
The dough is first kneaded between two mixing arms rotating in opposite directions at 80 r/min, at
a starting temperature of 30 °C. The torque that the dough creates between the two mixing arms is
recorded. Kneading then continues while temperature is increased to 90 °C at a rate of 4 °C/min. The
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SIST EN ISO 17718:2015
ISO 17718:2013(E)
temperature is then held at a controlled 90 °C for 15 min. The dough mixer is then cooled at a rate of
4 °C/min to a temperature of 50 °C.
Dough consistency, like temperature, is recorded throughout the test. The results provide information
on gluten strength, starch gelatinization and retrogradation, enzyme activity, and all the interactions
taking place between dough components throughout the process.
5 Reagent
Use only distilled or demineralized water or water of equivalent purity.
6 Equipment
Usual laboratory apparatus and, in particular, the following.
1)
®
6.1 Chopin Mixolab , including the following components.
6.1.1 Drive motor, capable of delivering a mixing arm rotation speed of 80 r/min.
6.1.2 Water tank, containing water (Clause 5) thermostatically maintained at 30 °C.
6.1.3 Dough mixer, comprising a bowl, two hub-flanges, and two detachable mixing arms.
6.1.4 Removable cover, for positioning the water injection nozzle.
6.1.5 Water injection nozzle, fitted with four delivery channels.
6.1.6 Software, for programming the test conditions and measuring and recording the test results.
6.2 Laboratory scale, capable of weighing to ±0,1 g.
2)
6.3 Laboratory mill, hammermill model,
fitted with a 0,8 mm mesh sieve and able to provide a wholemeal flour of specified homogeneous
particle size.
Mill performance should be re-checked at regular intervals on a sample of milled grain. The milled
sample shall meet the specifications given in Table 1.
Table 1
Sieve mesh size Proportion of wheat wholemeal passing
through the sieve
μm %
710 100
500 95 to 100
210 to 200 ≤80
®
1) Chopin Mixolab is the trade name of a product supplied by Chopin Technologies. This information is given for
the convenience of users of this document and does not constitute an endorsement by ISO of the product named.
Equivalent products may be used if they can be shown to lead to the same results.
2) LM 3100 and LM 120 mills are examples of suitable products available commercially. This information is given
for the convenience of users of this document and does not constitute an endorsement by ISO of these products.
2 © ISO 2013 – All rights reserved
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SIST EN ISO 17718:2015
ISO 17718:2013(E)
7 Sampling
Sampling is not part of the method specified in this International Standard. A recommended sampling
[4]
method is given in ISO 24333.
It is important the laboratory receive a truly represeantative sample which has not been damaged or
changed during transport or storage.
8 Procedure
8.1 General
To implement this International Standard on wholemeal flour requires a milling step.
If the sample is delivered as flour, go to 8.3.
8.2 Sample milling
Grind (6.3) 200 g to 300 g of cleaned grains as specified in the mill manufacturer’s instructions.
8.3 Determination of flour moisture content
Determine the moisture content of flour or milled sample as specified in ISO 712.
8.4 Preparation of the device
Make sure that the water-injection nozzle is set above the water tank.
®1)
Power up the Mixolab (6.1) 30 min ahead of the first test.
Use the level gauge to check there is a sufficient quantity of water (Clause 5) in the tank (6.1.2).
Make sure the bowl, hub flange, and mixing arms assembly is well connected (6.1.3), and install this
dough mixer assembly.
Close the removable cover (6.1.4).
8.5 Preparation of the test
8.5.1 General
There are two steps:
a) determination of the water absorption of flour or wholemeal;
b) determination of the rheological characteristics of the flour or wholemeal.
8.5.2 Determination of water absorption
8.5.2.1 Use the program menu (6.1.6) to define the protocol to perform test: Chopin+ for flour and
Chopin Wheat+ for wholemeal.
8.5.2.2 Use the program menu (6.1.6) to set the test conditions, specifying flour moisture content (8.3)
and setting a 55 % hydration (the baseline 14 % is selected automatically).
8.5.2.3 Use the laboratory scale (6.2) to weigh out the quantity of flour stipulated by the device (6.1.6).
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SIST EN ISO 17718:2015
ISO 17718:2013(E)
8.5.2.4 Boot the test, and introduce the weighed flour into the dough-mixer (6.1.3).
8.5.2.5 Position the water injection nozzle (6.1.5) in its place above the cover. It is important to wait for
the software (6.1.6) prompt before positioning the nozzle.
8.5.2.6 When the curve has reached its peak and a downcurve sign is indicated, stop the test and record
the C read-out value.
max
If the maximum torque, C , reaches (1,10 ± 0,05) Nm, allow the curve complete development for 45 min.
max
8.5.2.7 Remove the injection nozzle from the removable cover (6.1.4) and position it above the water
tank (6.1.2).
8.5.2.8 Remove the dough-mixer bowl and mixing arms (6.1.3), and clean.
® 1)
8.5.2.9 Re-assemble the dough-mixer and reposition it on the Mixolab .
8.5.3 Full test
8.5.3.1 Use the program menu (6.1.6) to define the protocol to perform test: Chopin+ for flour and
Chopin Wheat+ for wholemeal.
8.5.3.2 Use the program menu (6.1.6) to set the test conditions, specifying the hydration figure used in
the previous test (8.5.2), the sample moisture content determined in 8.3, and the C torque obtained in
max
the previous test (8.5.2).
8.5.3.3 Use the laboratory scale (6.2) to weigh out the quantity of flour stipulated by the device (6.1.6).
8.5.3.4 Boot the test, and introduce the weighed flour into the dough-mixer (6.1.3).
8.5.3.5 Position the water-injection nozzle (6.1.5) in its place above the cover. It is important to wait for
the software (6.1.6) prompt before positioning the nozzle.
8.5.3.6 Monitor the dough behaviour during the first few minutes of the test.
If the maximum torque, C , reaches (1,10 ± 0,05) Nm, allow the curve complete development for
max
45 min, if C does not reach (1,10 ± 0,05) Nm, stop the test, record the C read-out value, and go
max max
back to 8.5.2.6.
8.5.3.7 Remove the injection nozzle from the removable cover (6.1.4) and position it above the water
tank (6.1.2).
8.5.3.8 Remove the dough-mixer bowl and mixing arms (6.1.3), and clean.
8.5.4 Parameter recordings
8.5.4.1 Measuring points for water absorption
C1 is the first maximum consistency of the dough and corresponds to the target consistency that needs
to be achieved. It shall be in the range 1,05 Nm to 1,15 Nm.
4 © ISO 2013 – All rights reserved
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SIST EN ISO 17718:2015
ISO 17718:2013(E)
8.5.4.2 Parameters giving information on dough behaviour
C2 is the minimum consistency obtained during curve development and corresponds to the lowest point
on the curve after C1, when the temperature applied to the bowl is on the increase.
C3 is the maximum consistency obtained after starch gelatinization and corresponds to the peak
consistency value obtained after C2, or consistency value at the end of 90 °C phase if there is no peak. C3
is related to starch granules swelling under the effect of the heat.
C4 is the minimum consistency obtained after starch gelatinization and corresponds to the drop in
consistency after C3 during the kneading period at 90 °C. This drop can only be calculated if it reaches
89 % of the C3 value.
C5 is the final consistency of the dough and corresponds to the dough consistency at the end of the test,
after the cooling phase.
Stability corresponds to the calculated time during the dough maintains a consistency higher than
C1 − 11 % × C1.
Time T1 which corresponds to the time needed to reach torque C1.
Temperatures D1, D2, D3, D4, and D5, which correspond to an estimation of dough temperatures at test-
point characteristics C1, C2, C3, C4, and C5, respectively.
9 Expression of results
Express the results for torque values C1, C2, C3, C4, and C5 to the nearest 0,01 Nm.
Express stability, Ts, and time T1 to the nearest 0,01 min.
Record dough temperature estimations (D1, D2, D3, D4, and D5) to the nearest 0,1 °C.
See Figures A.1 and A.2.
10 Precision
10.1 Interlaboratory tests
See Annex B. The values derived from this interlaboratory test campaign may not be applicable to other
®1)
Mixolab parameters, concentration ranges or wholemeals and flours from grains other than wheat
(Triticum aestivum L.).
10.2 Repeatability limits, r
The repeatability limit is the value below which the absolute difference between two single test results
obtained under repeatability conditions may be expected to lie with a probability of 95 %.
Water absorption, μ : r = 0,29 × 2,8 = 0,8
HO
2
C2: r = 0,013 × 2,8 = 0,04
C3: r = 0,019 × 2,8 = 0,05
C4: r = 0,029 × 2,8 = 0,08
C5: r = 0,078 × 2,8 = 0,22
© ISO 2013 – All rights reserved 5
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SIST EN ISO 17718:2015
ISO 17718:2013(E)
Stability, Ts: r = (– 0,090 2 × Ts + 1,276 2) ×2,8
Time T1: r = (0,081 4 × T1 + 0,125 2) × 2,8
D1: r = 0,567 × 2,8 = 1,6
D2: r = 0,651 × 2,8 = 1,8
D3: r = 0,781 × 2,8 = 2,2
D4: r = 0,767 × 2,8 = 2,1
D5: r = 0,741 × 2,8 = 2,1
10.3 Reproducibility limits, R
The reproducibility limit is the value below which the absolute difference between two test results
obtained under reproducibility conditions may be expected to lie with a probability of 95 %.
Water absorption, μ : R = 0,75 × 2,8 = 2,1
HO
2
C2: R = 0,027 × 2,8 = 0,08
C3: R = 0,076 × 2,8 = 0,21
C4: R = 0,090 × 2,8 = 0,25
C5: R = 0,190 × 2,8 = 0,53
Stability, Ts: R = (–0,151 3 × Ts + 2,201 4) × 2,8
Time T1: R = (0,171 6 × T1 + 0,114 7) × 2,8
D1: R = 0,970 × 2,8 = 2,7
D2: R = 1,585 × 2,8 = 4,4
D3: R = 1,691 × 2,8 = 4,7
D4: R = (– 0,3798 × D4 + 33,649) × 2,8
D5: R = 2,724 × 2,8 = 7,6
6 © ISO 2013 – All rights reserved
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SIST EN ISO 17718:2015
ISO 17718:2013(E)
10.4 Critical difference, d
C
10.4.1 General
The critical difference is the deviation between two values obtained from two test results under
repeatability conditions.
10.4.2 Comparison of two measurement groups in the same laboratory
The critical difference for comparing two average values obtained from two test results in the same
laboratory, under repeatability conditions is given by:
1 1 1
ds=+28,,==28ss19, 8
Cr, rr r
2nn2 2
12
where
s is the repeatability standard deviation;
r
n , n are the number of test results for each of the average values — here, n and n equal 2.
1 2 1 2
10.4.3 Comparison of two measurement groups in two different laboratories
The critical difference for comparing two values obtained from two test results in two different
laboratories, under repeatability conditions is given by:
1 1
22 22
ds=−28,,s 1−− =−28 ss05,
CR, Rr Rr
2nn2
12
where
s is the repeatability standard deviation;
r
s is the reproducibility standard deviation;
R
n , n are the number of test results for each of the average values — here, n and n equal 2.
1 2 1 2
10.5 Uncertainty, u
Uncertainty, u, is a parameter characterizing the dispersion of values that may reasonably be attributed
to the result. The uncertainty figure is established based on a statistical distribution of results derived
from the interlaboratory test, and is characterized by the experimental standard deviation.
For each parameter, uncertainty can be considered as ±2s , where s is the standard deviation of
R R
reproducibility stated in this International Standard.
11 Test report
The test report shall contain at least the following information:
a) all information necessary for the complete identification of the sample;
b) the sampling method used, if known;
c) the test method used, with reference to this International Standard (ISO 17718:2013);
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SIST EN ISO 17718:2015
ISO 17718:2013(E)
d) all operating details not specified in this International Standard, or regarded as optional, together
with details of any incidents which may have influenced the test result(s);
e) the test result(s) obtained;
f) if the repeatability has been checked, the final quoted result obtained.
8 © ISO 2013 – All rights reserved
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SIST EN ISO 17718:2015
ISO 17718:2013(E)
Annex A
(informative)
®1)
Mixolab parameters location
®1)
As an example, Figures A.1 to A.3 give information about the location of the Mixolab parameters
measured. At point C1 in Figures A.1 to A.3, the angled (red) line plots the bowl temperature, in degrees
Celsius, the ascending sinuous (pink) curve the dough temperature, in degrees Celsius, the descending
sinuous (blue) curve the smoothed measured torque, in newton metres. The horizontal (purple)
lines indicate the target consistency area (1,10 ± 0,05) Nm, which shall be achieved during the water
absorption determination.
Key
C1 first maximum consistency of the dough (used for water absorption determination)
C2 minimum consistency obtained during curve development
C3 maximum consistency obtained after starch gelatiniza
...
SLOVENSKI STANDARD
kSIST FprEN ISO 17718:2014
01-september-2014
3ROQR]UQDWDLQSãHQLþQDPRND 7ULWLFXPDHVWLYXP/ 8JRWDYOMDQMHUHRORãNLK
ODVWQRVWLNRWIXQNFLMDPHãDQMDLQSRUDVWDWHPSHUDWXUH ,62
Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological
behaviour as a function of mixing and temperature increase (ISO 17718:2013)
Weizenvollkorn- und Weizenmehl (Triticum aestivum L.) - Bestimmung der rheologischen
Eigenschaften als Funktion von Kneten und Temperaturanstieg (ISO 17718:2013)
Farine et mouture complète de blé tendre (Triticum aestivum L.) - Détermination du
comportement rhéologique des pâtes en fonction du pétrissage et de l'augmentation de
la température (ISO 17718:2013)
Ta slovenski standard je istoveten z: FprEN ISO 17718
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
kSIST FprEN ISO 17718:2014 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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kSIST FprEN ISO 17718:2014
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kSIST FprEN ISO 17718:2014
EUROPEAN STANDARD
FINAL DRAFT
FprEN ISO 17718
NORME EUROPÉENNE
EUROPÄISCHE NORM
June 2014
ICS 67.060
English Version
Wholemeal and flour from wheat (Triticum aestivum L.) -
Determination of rheological behaviour as a function of mixing
and temperature increase (ISO 17718:2013)
Farine et mouture complète de blé tendre (Triticum Weizenvollkorn- und Weizenmehl (Triticum aestivum L.) -
aestivum L.) - Détermination du comportement rhéologique Bestimmung der rheologischen Eigenschaften als Funktion
des pâtes en fonction du pétrissage et de l'augmentation de von Kneten und Temperaturanstieg (ISO 17718:2013)
la température (ISO 17718:2013)
This draft European Standard is submitted to CEN members for unique acceptance procedure. It has been drawn up by the Technical
Committee CEN/TC 338.
If this draft becomes a European Standard, CEN members are bound to comply with the CEN/CENELEC Internal Regulations which
stipulate the conditions for giving this European Standard the status of a national standard without any alteration.
This draft European Standard was established by CEN in three official versions (English, French, German). A version in any other language
made by translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United
Kingdom.
Recipients of this draft are invited to submit, with their comments, notification of any relevant patent rights of which they are aware and to
provide supporting documentation.
Warning : This document is not a European Standard. It is distributed for review and comments. It is subject to change without notice and
shall not be referred to as a European Standard.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2014 CEN All rights of exploitation in any form and by any means reserved Ref. No. FprEN ISO 17718:2014 E
worldwide for CEN national Members.
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kSIST FprEN ISO 17718:2014
FprEN ISO 17718:2014 (E)
Contents Page
Foreword .3
2
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kSIST FprEN ISO 17718:2014
FprEN ISO 17718:2014 (E)
Foreword
The text of ISO 17718:2013 has been prepared by Technical Committee ISO/TC 34 “Food products” of the
International Organization for Standardization (ISO) and has been taken over as FprEN ISO 17718:2014 by
Technical Committee CEN/TC 338 “Cereal and cereal products” the secretariat of which is held by AFNOR.
This document is currently submitted to the Unique Acceptance Procedure.
Endorsement notice
The text of ISO 17718:2013 has been approved by CEN as FprEN ISO 17718:2014 without any modification.
3
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kSIST FprEN ISO 17718:2014
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kSIST FprEN ISO 17718:2014
INTERNATIONAL ISO
STANDARD 17718
First edition
2013-05-01
Wholemeal and flour from
wheat (Triticum aestivum L.) —
Determination of rheological
behaviour as a function of mixing and
temperature increase
Farine et mouture complète de blé tendre (Triticum aestivum
L.) — Détermination du comportement rhéologique en fonction du
pétrissage et de l’augmentation de la température
Reference number
ISO 17718:2013(E)
©
ISO 2013
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kSIST FprEN ISO 17718:2014
ISO 17718:2013(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
or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior
written permission. Permission can be requested from either ISO at the address below or ISO’s member body in the country of
the requester.
ISO copyright office
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail copyright@iso.org
Web www.iso.org
Published in Switzerland
ii © ISO 2013 – All rights reserved
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kSIST FprEN ISO 17718:2014
ISO 17718:2013(E)
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Reagent . 2
6 Equipment . 2
7 Sampling . 3
8 Procedure. 3
8.1 General . 3
8.2 Sample milling . 3
8.3 Determination of flour moisture content . 3
8.4 Preparation of the device . 3
8.5 Preparation of the test . 3
9 Expression of results . 5
10 Precision . 5
10.1 Interlaboratory tests . 5
10.2 Repeatability limits, r .5
10.3 Reproducibility limits, R .6
10.4 Critical difference, d .
C 7
10.5 Uncertainty, u .7
11 Test report . 7
®1)
Annex A (informative) Mixolab parameters location . 9
Annex B (informative) Results of the interlaboratory test on flour and milled wheat samples .12
Bibliography .36
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kSIST FprEN ISO 17718:2014
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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 17718 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4,
Cereals and pulses.
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Introduction
The behaviour of dough is dependent on numerous parameters. Some of these parameters, such as water
absorption, dough development time, and kneading stability, are linked to the quality and quantity of
the proteins, while other parameters, such as gelatinization, gelling stability, and retrogradation, are
linked to the properties of the starch.
®1)
The Mixolab measures the torque between two mixing arms during kneading while varying the in-
bowl temperature, making it possible to gain in-depth information on samples and thus gain a better
understanding of the characteristics of tested wheat or flours.
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kSIST FprEN ISO 17718:2014
INTERNATIONAL STANDARD ISO 17718:2013(E)
Wholemeal and flour from wheat (Triticum aestivum L.) —
Determination of rheological behaviour as a function of
mixing and temperature increase
1 Scope
This International Standard specifies the determination of rheological behaviour as a function of
mixing and temperature increase. It is applicable to all wholemeal and flour samples from industrial or
laboratory milling of wheat (Triticum aestivum L.).
[5]
NOTE Wheat can be milled in the laboratory according to the methods described in ISO 27971 or in BIPEA
[7]
guidance document BY.102.D.9302.
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 document, the following terms and definitions apply.
3.1
water absorption
volume of water required to obtain a dough with a maximum consistency of (1,10 ± 0,05) Nm
Note 1 to entry: Water absorption is expressed in millilitres per 100 g of flour with a moisture content of 14 %
mass fraction.
3.2
time T1
time required for the dough to reach the target consistency C1 of (1,10 ± 0,05) Nm
Note 1 to entry: Development time is expressed in minutes.
3.3
stability
calculated time during which the dough achieves a consistency higher than C1 – 11 % × C1
4 Principle
Dough behaviour is determined as it is subjected to a combined kneading and temperature treatment
during a constant temperature phase, followed by a heating phase, then held at high temperature,
and subsequently cooled. Water is added to flour to achieve a maximum dough consistency of (1,10 ±
0,05) Nm during the first constant temperature phase.
The dough is first kneaded between two mixing arms rotating in opposite directions at 80 r/min, at
a starting temperature of 30 °C. The torque that the dough creates between the two mixing arms is
recorded. Kneading then continues while temperature is increased to 90 °C at a rate of 4 °C/min. The
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kSIST FprEN ISO 17718:2014
ISO 17718:2013(E)
temperature is then held at a controlled 90 °C for 15 min. The dough mixer is then cooled at a rate of
4 °C/min to a temperature of 50 °C.
Dough consistency, like temperature, is recorded throughout the test. The results provide information
on gluten strength, starch gelatinization and retrogradation, enzyme activity, and all the interactions
taking place between dough components throughout the process.
5 Reagent
Use only distilled or demineralized water or water of equivalent purity.
6 Equipment
Usual laboratory apparatus and, in particular, the following.
1)
®
6.1 Chopin Mixolab , including the following components.
6.1.1 Drive motor, capable of delivering a mixing arm rotation speed of 80 r/min.
6.1.2 Water tank, containing water (Clause 5) thermostatically maintained at 30 °C.
6.1.3 Dough mixer, comprising a bowl, two hub-flanges, and two detachable mixing arms.
6.1.4 Removable cover, for positioning the water injection nozzle.
6.1.5 Water injection nozzle, fitted with four delivery channels.
6.1.6 Software, for programming the test conditions and measuring and recording the test results.
6.2 Laboratory scale, capable of weighing to ±0,1 g.
2)
6.3 Laboratory mill, hammermill model,
fitted with a 0,8 mm mesh sieve and able to provide a wholemeal flour of specified homogeneous
particle size.
Mill performance should be re-checked at regular intervals on a sample of milled grain. The milled
sample shall meet the specifications given in Table 1.
Table 1
Sieve mesh size Proportion of wheat wholemeal passing
through the sieve
μm %
710 100
500 95 to 100
210 to 200 ≤80
®
1) Chopin Mixolab is the trade name of a product supplied by Chopin Technologies. This information is given for
the convenience of users of this document and does not constitute an endorsement by ISO of the product named.
Equivalent products may be used if they can be shown to lead to the same results.
2) LM 3100 and LM 120 mills are examples of suitable products available commercially. This information is given
for the convenience of users of this document and does not constitute an endorsement by ISO of these products.
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7 Sampling
Sampling is not part of the method specified in this International Standard. A recommended sampling
[4]
method is given in ISO 24333.
It is important the laboratory receive a truly represeantative sample which has not been damaged or
changed during transport or storage.
8 Procedure
8.1 General
To implement this International Standard on wholemeal flour requires a milling step.
If the sample is delivered as flour, go to 8.3.
8.2 Sample milling
Grind (6.3) 200 g to 300 g of cleaned grains as specified in the mill manufacturer’s instructions.
8.3 Determination of flour moisture content
Determine the moisture content of flour or milled sample as specified in ISO 712.
8.4 Preparation of the device
Make sure that the water-injection nozzle is set above the water tank.
®1)
Power up the Mixolab (6.1) 30 min ahead of the first test.
Use the level gauge to check there is a sufficient quantity of water (Clause 5) in the tank (6.1.2).
Make sure the bowl, hub flange, and mixing arms assembly is well connected (6.1.3), and install this
dough mixer assembly.
Close the removable cover (6.1.4).
8.5 Preparation of the test
8.5.1 General
There are two steps:
a) determination of the water absorption of flour or wholemeal;
b) determination of the rheological characteristics of the flour or wholemeal.
8.5.2 Determination of water absorption
8.5.2.1 Use the program menu (6.1.6) to define the protocol to perform test: Chopin+ for flour and
Chopin Wheat+ for wholemeal.
8.5.2.2 Use the program menu (6.1.6) to set the test conditions, specifying flour moisture content (8.3)
and setting a 55 % hydration (the baseline 14 % is selected automatically).
8.5.2.3 Use the laboratory scale (6.2) to weigh out the quantity of flour stipulated by the device (6.1.6).
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8.5.2.4 Boot the test, and introduce the weighed flour into the dough-mixer (6.1.3).
8.5.2.5 Position the water injection nozzle (6.1.5) in its place above the cover. It is important to wait for
the software (6.1.6) prompt before positioning the nozzle.
8.5.2.6 When the curve has reached its peak and a downcurve sign is indicated, stop the test and record
the C read-out value.
max
If the maximum torque, C , reaches (1,10 ± 0,05) Nm, allow the curve complete development for 45 min.
max
8.5.2.7 Remove the injection nozzle from the removable cover (6.1.4) and position it above the water
tank (6.1.2).
8.5.2.8 Remove the dough-mixer bowl and mixing arms (6.1.3), and clean.
® 1)
8.5.2.9 Re-assemble the dough-mixer and reposition it on the Mixolab .
8.5.3 Full test
8.5.3.1 Use the program menu (6.1.6) to define the protocol to perform test: Chopin+ for flour and
Chopin Wheat+ for wholemeal.
8.5.3.2 Use the program menu (6.1.6) to set the test conditions, specifying the hydration figure used in
the previous test (8.5.2), the sample moisture content determined in 8.3, and the C torque obtained in
max
the previous test (8.5.2).
8.5.3.3 Use the laboratory scale (6.2) to weigh out the quantity of flour stipulated by the device (6.1.6).
8.5.3.4 Boot the test, and introduce the weighed flour into the dough-mixer (6.1.3).
8.5.3.5 Position the water-injection nozzle (6.1.5) in its place above the cover. It is important to wait for
the software (6.1.6) prompt before positioning the nozzle.
8.5.3.6 Monitor the dough behaviour during the first few minutes of the test.
If the maximum torque, C , reaches (1,10 ± 0,05) Nm, allow the curve complete development for
max
45 min, if C does not reach (1,10 ± 0,05) Nm, stop the test, record the C read-out value, and go
max max
back to 8.5.2.6.
8.5.3.7 Remove the injection nozzle from the removable cover (6.1.4) and position it above the water
tank (6.1.2).
8.5.3.8 Remove the dough-mixer bowl and mixing arms (6.1.3), and clean.
8.5.4 Parameter recordings
8.5.4.1 Measuring points for water absorption
C1 is the first maximum consistency of the dough and corresponds to the target consistency that needs
to be achieved. It shall be in the range 1,05 Nm to 1,15 Nm.
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8.5.4.2 Parameters giving information on dough behaviour
C2 is the minimum consistency obtained during curve development and corresponds to the lowest point
on the curve after C1, when the temperature applied to the bowl is on the increase.
C3 is the maximum consistency obtained after starch gelatinization and corresponds to the peak
consistency value obtained after C2, or consistency value at the end of 90 °C phase if there is no peak. C3
is related to starch granules swelling under the effect of the heat.
C4 is the minimum consistency obtained after starch gelatinization and corresponds to the drop in
consistency after C3 during the kneading period at 90 °C. This drop can only be calculated if it reaches
89 % of the C3 value.
C5 is the final consistency of the dough and corresponds to the dough consistency at the end of the test,
after the cooling phase.
Stability corresponds to the calculated time during the dough maintains a consistency higher than
C1 − 11 % × C1.
Time T1 which corresponds to the time needed to reach torque C1.
Temperatures D1, D2, D3, D4, and D5, which correspond to an estimation of dough temperatures at test-
point characteristics C1, C2, C3, C4, and C5, respectively.
9 Expression of results
Express the results for torque values C1, C2, C3, C4, and C5 to the nearest 0,01 Nm.
Express stability, Ts, and time T1 to the nearest 0,01 min.
Record dough temperature estimations (D1, D2, D3, D4, and D5) to the nearest 0,1 °C.
See Figures A.1 and A.2.
10 Precision
10.1 Interlaboratory tests
See Annex B. The values derived from this interlaboratory test campaign may not be applicable to other
®1)
Mixolab parameters, concentration ranges or wholemeals and flours from grains other than wheat
(Triticum aestivum L.).
10.2 Repeatability limits, r
The repeatability limit is the value below which the absolute difference between two single test results
obtained under repeatability conditions may be expected to lie with a probability of 95 %.
Water absorption, μ : r = 0,29 × 2,8 = 0,8
HO
2
C2: r = 0,013 × 2,8 = 0,04
C3: r = 0,019 × 2,8 = 0,05
C4: r = 0,029 × 2,8 = 0,08
C5: r = 0,078 × 2,8 = 0,22
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Stability, Ts: r = (– 0,090 2 × Ts + 1,276 2) ×2,8
Time T1: r = (0,081 4 × T1 + 0,125 2) × 2,8
D1: r = 0,567 × 2,8 = 1,6
D2: r = 0,651 × 2,8 = 1,8
D3: r = 0,781 × 2,8 = 2,2
D4: r = 0,767 × 2,8 = 2,1
D5: r = 0,741 × 2,8 = 2,1
10.3 Reproducibility limits, R
The reproducibility limit is the value below which the absolute difference between two test results
obtained under reproducibility conditions may be expected to lie with a probability of 95 %.
Water absorption, μ : R = 0,75 × 2,8 = 2,1
HO
2
C2: R = 0,027 × 2,8 = 0,08
C3: R = 0,076 × 2,8 = 0,21
C4: R = 0,090 × 2,8 = 0,25
C5: R = 0,190 × 2,8 = 0,53
Stability, Ts: R = (–0,151 3 × Ts + 2,201 4) × 2,8
Time T1: R = (0,171 6 × T1 + 0,114 7) × 2,8
D1: R = 0,970 × 2,8 = 2,7
D2: R = 1,585 × 2,8 = 4,4
D3: R = 1,691 × 2,8 = 4,7
D4: R = (– 0,3798 × D4 + 33,649) × 2,8
D5: R = 2,724 × 2,8 = 7,6
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10.4 Critical difference, d
C
10.4.1 General
The critical difference is the deviation between two values obtained from two test results under
repeatability conditions.
10.4.2 Comparison of two measurement groups in the same laboratory
The critical difference for comparing two average values obtained from two test results in the same
laboratory, under repeatability conditions is given by:
1 1 1
ds=+28,,==28ss19, 8
Cr, rr r
2nn2 2
12
where
s is the repeatability standard deviation;
r
n , n are the number of test results for each of the average values — here, n and n equal 2.
1 2 1 2
10.4.3 Comparison of two measurement groups in two different laboratories
The critical difference for comparing two values obtained from two test results in two different
laboratories, under repeatability conditions is given by:
1 1
22 22
ds=−28,,s 1−− =−28 ss05,
CR, Rr Rr
2nn2
12
where
s is the repeatability standard deviation;
r
s is the reproducibility standard deviation;
R
n , n are the number of test results for each of the average values — here, n and n equal 2.
1 2 1 2
10.5 Uncertainty, u
Uncertainty, u, is a parameter characterizing the dispersion of values that may reasonably be attributed
to the result. The uncertainty figure is established based on a statistical distribution of results derived
from the interlaboratory test, and is characterized by the experimental standard deviation.
For each parameter, uncertainty can be considered as ±2s , where s is the standard deviation of
R R
reproducibility stated in this International Standard.
11 Test report
The test report shall contain at least the following information:
a) all information necessary for the complete identification of the sample;
b) the sampling method used, if known;
c) the test method used, with reference to this International Standard (ISO 17718:2013);
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d) all operating details not specified in this International Standard, or regarded as optional, together
with details of any incidents which may have influenced the test result(s);
e) the test result(s) obtained;
f) if the repeatability has been checked, the final quoted result obtained.
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Annex A
(informative)
®1)
Mixolab parameters location
®1)
As an example, Figures A.1 to A.3 give information about the location of the Mixolab parameters
measured. At point C1 in Figures A.1 to A.3, the angled (red) line plots the bowl temperature, in degrees
Celsius, the ascending sinuous (pink) curve the dough temperature, in degrees Celsius, the descending
sinuous (blue) curve the smoothed measured torque, in newton metres. The horizontal (purple)
lines indicate the target consistency area (1,10 ± 0,05) Nm, which shall be achieved during the water
absorption determination.
Key
C1 first maximum consistency of the dough (used for water absorption determination)
C2 minimum consistency obtained during curve development
C3 maximum consistency obtained after starch gelatinization
C4 minimum consistency obtained after starch gelatinization
C5 final consistency of the dough
®1)
Figure A.1 — Location of torque-related parameters of interest on the Mixolab curve
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Key
D2 estimation of dough temperature at consistency C2
D3 estimation of dough temperature at consistency C3
D4 estimation of dough temperature at consistency C4
...
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