SIST EN ISO 5530-2:2015
(Main)Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
This part of ISO 5530 specifies a method, using an extensograph, for the determination of the rheological properties of wheat flour dough in an extension test. The recorded load–extension curve is used to assess general quality of flour and its response to improving agents.
The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.).
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 2: Bestimmung der rheologischen Eigenschaften mittels Extensograph (ISO 5530-2:2012)
Dieser Teil von ISO 5530 legt unter Verwendung eines Extensographen ein Verfahren zur Bestimmung rheologischer Eigenschaften von Weizenmehlteig in einem Dehnverfahren fest. Die aufgezeichnete Last-Dehnkurve wird verwendet, um die allgemeine Qualität von Mehl und seine Reaktion auf Zusatzstoffe zu beurteilen.
Das Verfahren ist für experimentelle und kommerzielle Teige aus Weizen (Triticum aestivum L.) geeignet.
ANMERKUNG Dieser Teil der ISO 5530 basiert auf ICC 114 [3].
Farines de blé tendre - Caractéristiques physiques des pâtes - Partie 2: Détermination des caractéristiques rhéologiques au moyen de l'extensographe (IQSO 5530-2:2012)
La présente partie de l'ISO 5530 spécifie une méthode de détermination, au moyen d'un extensographe, des
caractéristiques rhéologiques d'une pâte de farine de blé tendre au cours d'un essai d'étirage. La courbe
enregistrée de la charge en fonction de l'étirage permet d'évaluer la qualité globale de la farine et sa réponse
aux améliorants.
La méthode est applicable aux farines expérimentales et commerciales de blé tendre (Triticum aestivum L.).
NOTE La présente partie de l'ISO 5530 est basée sur l'ICC 114[3].
Pšenična moka - Fizikalne značilnosti testa - 2. del: Ugotavljanje reoloških lastnosti z ekstenzografom (ISO 5530-2:2012)
Ta del standarda ISO 5530 določa metodo za ugotavljanje reoloških lastnosti pšenične moke z ekstenzografom med preskusom razteznosti. Zabeležena krivulja raztezanja se uporablja za ugotavljanje splošne kakovosti moke in odzivanja moke na dodatke. Metoda se uporablja za preskusne in komercialne vrste moke iz pšenice (Triticum aestivum L.).
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
SIST EN ISO 5530-2:2015
01-februar-2015
1DGRPHãþD
SIST ISO 5530-2:2013
3ãHQLþQDPRND)L]LNDOQH]QDþLOQRVWLWHVWDGHO 8JRWDYOMDQMHUHRORãNLK
ODVWQRVWL]HNVWHQ]RJUDIRP ,62
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological
properties using an extensograph (ISO 5530-2:2012)
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 2: Bestimmung der
rheologischen Eigenschaften mittels Extensograph (ISO 5530-2:2012)
Farines de blé tendre - Caractéristiques physiques des pâtes - Partie 2: Détermination
des caractéristiques rhéologiques au moyen de l'extensographe (IQSO 5530-2:2012)
Ta slovenski standard je istoveten z: EN ISO 5530-2:2014
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
SIST EN ISO 5530-2:2015 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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SIST EN ISO 5530-2:2015
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SIST EN ISO 5530-2:2015
EUROPEAN STANDARD
EN ISO 5530-2
NORME EUROPÉENNE
EUROPÄISCHE NORM
December 2014
ICS 67.060
English Version
Wheat flour - Physical characteristics of doughs - Part 2:
Determination of rheological properties using an extensograph
(ISO 5530-2:2012)
Farines de blé tendre - Caractéristiques physiques des Weizenmehl - Physikalische Eigenschaften von Teigen -
pâtes - Partie 2: Détermination des caractéristiques Teil 2: Bestimmung der rheologischen Eigenschaften mittels
rhéologiques au moyen de l'extensographe (ISO 5530- Extensograph (ISO 5530-2:2012)
2:2012)
This European Standard was approved by CEN on 16 December 2014.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same
status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United
Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2014 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 5530-2:2014 E
worldwide for CEN national Members.
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SIST EN ISO 5530-2:2015
EN ISO 5530-2:2014 (E)
Contents Page
Foreword .2
2
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SIST EN ISO 5530-2:2015
EN ISO 5530-2:2014 (E)
Foreword
The text of ISO 5530-2:2012 has been prepared by Technical Committee ISO/TC 34 “Food products” of the
International Organization for Standardization (ISO) and has been taken over as EN ISO 5530-2:2014 by
Technical Committee CEN/TC 338 “Cereal and cereal products” the secretariat of which is held by AFNOR.
This European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by June 2015, and conflicting national standards shall be withdrawn at
the latest by June 2015.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech
Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece,
Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom.
Endorsement notice
The text of ISO 5530-2:2012 has been approved by CEN as EN ISO 5530-2:2014 without any modification.
3
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SIST EN ISO 5530-2:2015
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SIST EN ISO 5530-2:2015
INTERNATIONAL ISO
STANDARD 5530-2
Third edition
2012-07-01
Wheat flour — Physical characteristics of
doughs —
Part 2:
Determination of rheological properties
using an extensograph
Farines de blé tendre — Caractéristiques physiques des pâtes —
Partie 2: Détermination des caractéristiques rhéologiques au moyen de
l’extensographe
Reference number
ISO 5530-2:2012(E)
©
ISO 2012
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SIST EN ISO 5530-2:2015
ISO 5530-2:2012(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2012
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means,
electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the address below or ISO’s
member body in the country of the requester.
ISO copyright office
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail copyright@iso.org
Web www.iso.org
Published in Switzerland
ii © ISO 2012 – All rights reserved
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SIST EN ISO 5530-2:2015
ISO 5530-2:2012(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 2
5 Reagents . 2
6 Apparatus . 2
7 Sampling . 3
8 Procedure . 3
8.1 Determination of the moisture content of the flour. 3
8.2 Preparation of apparatus . 3
8.3 Test portion . 4
8.4 Preparation of the dough . 4
8.5 Determination . 5
9 Expression of results . 5
9.1 General . 5
9.2 Water absorption . 6
9.3 Resistance to stretching . 6
9.4 Extensibility, E . 6
9.5 Energy . 6
9.6 Ratio (R/E) . 6
10 Precision . 7
10.1 Repeatability . 7
10.2 Reproducibility . 7
11 Test report . 8
Annex A (informative) Description of the extensograph . 9
Annex B (informative) Results of interlaboratory tests .13
Bibliography .14
© ISO 2012 – All rights reserved iii
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SIST EN ISO 5530-2:2015
ISO 5530-2:2012(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies
(ISO member bodies). The work of preparing International Standards is normally carried out through ISO
technical committees. Each member body interested in a subject for which a technical committee has been
established has the right to be represented on that committee. International organizations, governmental and
non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International
Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. ISO shall not be held responsible for identifying any or all such patent rights.
ISO 5530-2 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4,
Cereals and pulses.
This third edition cancels and replaces the second edition (ISO 5530-2:1997), which has been technically revised.
ISO 5530 consists of the following parts, under the general title Wheat flour — Physical characteristics of doughs:
— Part 1: Determination of water absorption and rheological properties using a farinograph
— Part 2: Determination of rheological properties using an extensograph
— Part 3: Determination of water absorption and rheological properties using a valorigraph
iv © ISO 2012 – All rights reserved
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SIST EN ISO 5530-2:2015
INTERNATIONAL STANDARD ISO 5530-2:2012(E)
Wheat flour — Physical characteristics of doughs —
Part 2:
Determination of rheological properties using an extensograph
1 Scope
This part of ISO 5530 specifies a method, using an extensograph, for the determination of the rheological
properties of wheat flour dough in an extension test. The recorded load–extension curve is used to assess
general quality of flour and its response to improving agents.
The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.).
[3]
NOTE This part of ISO 5530 is based on ICC 114.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies. For undated references, the latest edition of the referenced document
(including any amendments) applies.
ISO 712, Cereals and cereal products — Determination of moisture content — Reference method
1)
ISO 5530-1:—, Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption
and rheological properties using a farinograph
3 Terms and definitions
For the purposes of this part of ISO 5530, the following terms and definitions apply.
3.1
energy
capacity to do work
NOTE 1 For the purposes of this part of ISO 5530, the energy is determined as the area under a recorded curve. The
energy describes the work applied when stretching a dough sample.
NOTE 2 The area is measured by a planimeter and reported in square centimetres.
3.2
extensibility
E
distance travelled by the recorder paper from the moment that the hook touches the test piece until rupture of
(one of the strings of) the test piece
NOTE See 9.4 and Figure 1.
3.3
extensograph water absorption
volume of water required to produce a dough with a consistency of 500 farinograph units (FU) after 5 min
mixing, under specified operating conditions
NOTE Extensograph water absorption is expressed in millilitres per 100 g of flour at 14,0 % mass fraction moisture content.
1) To be published. (Revision of ISO 5530-1:1997)
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SIST EN ISO 5530-2:2015
ISO 5530-2:2012(E)
3.4
maximum resistance
R
m
mean of the maximum heights of the extensograph curves from the two test pieces, provided that the difference
between them does not exceed 15 % of their mean value
NOTE See 9.3.1 and Figure 1.
3.5
ratio (R/E)
quotient of the maximum resistance, R , and the extensibility or the resistance after 50 mm transposition of the
m
recorder paper, R , and the extensibility
50
NOTE The ratio is an additional factor in the review of the dough behaviour.
3.6
resistance at constant deformation
mean of the heights of the extensograph curves after 50 mm transposition of the recorder paper from the two
test pieces, provided that the difference between them does not exceed 15 % of their mean value
NOTE See 9.3.2 and Figure 1.
3.7
stretching characteristics
resistance of dough to extension and the extent to which it can be stretched until breaking, under
specified operating conditions
NOTE 1 The resistance is expressed in arbitrary units (extensograph units, EU).
NOTE 2 The extent of stretching is expressed in millimetres or centimetres.
4 Principle
Dough is prepared from flour, water and salt in a farinograph under specified conditions. A test piece is then
moulded on the balling unit and moulder of the extensograph into a standard shape. After a fixed period of time,
the test piece is stretched and the force required recorded. Immediately after these operations, the same test
piece is subjected to two further cycles of moulding, rest period and stretching.
The size and shape of the curves obtained are a guide to the physical properties of the dough. These physical
properties influence the end-use quality of the flour.
5 Reagents
Use only reagents of recognized analytical grade, unless otherwise specified, and distilled or demineralized
water or water of equivalent purity.
5.1 Sodium chloride.
6 Apparatus
Usual laboratory apparatus and, in particular, the following.
2)
6.1 Extensograph, with a thermostat consisting of a constant temperature water bath (see Annex A), with
the following operating characteristics:
2) This document has been drawn up on the basis of the Brabender Extensograph, which is an example of a suitable
product available commercially. This information is given for the convenience of users of this document and does not
constitute an endorsement by ISO of this product. Other equipment may be used if it can be shown to give comparable
results.
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SIST EN ISO 5530-2:2015
ISO 5530-2:2012(E)
−1
— rotational frequency of balling unit: (83 ± 3) min (r/min);
−1
— rotational frequency of moulder: (15 ± 1) min (r/min);
— hook speed: (1,45 ± 0,05) cm/s;
— chart speed: (0,65 ± 0,01) cm/s;
— force exerted per extensograph unit: (12,3 ± 0,3) mN/EU [(1,25 ± 0,03) gf/EU].
Some instruments have a different calibration for force/unit deflection. The procedure specified can be used
with such instruments, but it is necessary for the different calibration to be taken into account when comparing
the results with instruments calibrated as above.
NOTE An electronic extensograph can be used, see A.5.
3)
6.2 Farinograph, connected to a similar thermostat as the extensograph, with the operating characteristics
specified in ISO 5530-1, and a burette as specified in ISO 5530-1.
6.3 Balance, capable of being read to the nearest ±0,1 g.
6.4 Spatula, made of soft plastic.
6.5 Conical flask, of 250 ml capacity.
7 Sampling
Sampling is not part of the method specified in this International Standard. A recommended sampling method
[2]
is given in ISO 24333.
It is important that the laboratory receive a truly representative sample which has not been damaged or changed
during transport and storage.
8 Procedure
8.1 Determination of the moisture content of the flour
Determine the moisture content of the flour using the method specified in ISO 712.
8.2 Preparation of apparatus
8.2.1 Turn on the thermostat of the farinograph (6.2) and circulate the water until the required temperatures
are reached, prior to using the instrument. Before and during use, check the temperatures of
— the thermostats;
— the mixing bowl of the farinograph, in the hole provided for this purpose; and
— the extensograph cabinet.
All temperatures shall be (30 ± 0,2) °C.
8.2.2 Adjust the arm of the pen of the extensograph so as to obtain zero reading when a cradle with both its
clamps plus a 150 g mass (“weight”) is placed in position.
3) The Farinograph is the trade name of a product supplied by Brabender. This information is given for the convenience
of users of this document and does not constitute an endorsement by ISO of the product named. Equivalent products may
be used if they can be shown to lead to the same results.
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SIST EN ISO 5530-2:2015
ISO 5530-2:2012(E)
8.2.3 Pour some water into the trough of each cradle support, and place the supports, cradles, and clamps in
the cabinet at least 15 min before use.
8.2.4 Uncouple the mixer of the farinograph from the driving shaft and adjust the position of the counterweight(s)
so as to obtain zero deflection of the pointer with the motor running at the specified rotational frequency (see
ISO 5530-1:—, 6.1). Switch off the motor and then couple the mixer.
Lubricate the mixer with a drop of water between the back-plate and each of the blades. Check that the
deflection of the pointer is within the range (0 ± 5) FU with the mixing blades operating at the specified rotational
frequency in the empty, clean bowl. If the deflection exceeds 5 FU, clean the mixer more thoroughly or eliminate
other causes of friction.
Adjust the arm of the pen so as to obtain identical readings from the pointer and the recording pen.
Adjust the damper so that, with the motor running, the time required for the pointer to go from 1 000 FU to
100 FU is (1,0 ± 0,2) s.
8.2.5 Fill the burette of the farinograph, including the tip, with water at a temperature of (30 ± 0,5) °C.
8.3 Test portion
If necessary, bring the flour to a temperature of (25 ± 5) °C.
Weigh, to the nearest 0,1 g, the equivalent of 300 g of flour having a moisture content of 14 % mass fraction.
Let this mass, in grams, be m; see ISO 5530-1:—, Table 1, for m as a function of moisture content.
Place the flour into the farinograph mixer. Cover the mixer and keep it covered until the end of mixing
(8.4.2), except for the shortest possible time when water has to be added and the dough scraped down (see
ISO 5530-1:—, A
...
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