SIST EN ISO 5530-1:2015
(Main)Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
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.).
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 1: Bestimmung der Wasserabsorption und der rheologischen Eigenschaften mittels Farinograph (ISO 5530-1:2013)
Dieser Teil von ISO 5530 legt unter Verwendung eines Farinographen ein Verfahren zur Bestimmung der Wasseraufnahme von Mehlen und dem Knetverhalten von Teigen fest, die mit einem Verfahren mit konstanter Mehlmasse oder einem Verfahren mit konstanter Teigmasse hergestellt werden.
Das Verfahren ist geeignet für experimentelle und kommerzielle Teige aus Weizen (Triticum aestivum L.).
ANMERKUNG Dieser Teil von ISO 5530 basiert auf ICC 115/1 [1] und dem AACC-Verfahren 54-21.2. [2]
Farines de blé tendre - Caractéristiques physiques des pâtes - Partie 1: Détermination de l'absorption d'eau et des caractéristiques rhéologiques au moyen du farinographe (ISO 5530-1:2013)
L'ISO 5530-1:2013 spécifie une méthode de détermination, au moyen d'un farinographe, de l'absorption d'eau des farines et du comportement au pétrissage des pâtes obtenues à partir de ces farines, par un mode opératoire avec une masse constante de farine ou une masse constante de pâte.
La méthode est applicable aux farines expérimentales et commerciales de blé tendre (Triticum aestivum L.).
Pšenična moka - Fizikalne značilnosti testa - 1. del: Ugotavljanje vpijanja vode in reoloških lastnosti s farinografom (ISO 5530-1:2013)
Ta del standarda ISO 5530 določa metodo s farinografom za ugotavljanje vpijanja vode več vrst moke in mešalnih lastnosti testa iz teh vrst moke s postopkom konstantne mase moke ali konstantne mase testa. Ta metoda se uporablja za preskusne in komercialne vrste pšenične moke (Triticum aestivum L.).
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
SIST EN ISO 5530-1:2015
01-februar-2015
1DGRPHãþD
SIST ISO 5530-1:2014
3ãHQLþQDPRND)L]LNDOQH]QDþLOQRVWLWHVWDGHO 8JRWDYOMDQMHYSLMDQMDYRGHLQ
UHRORãNLKODVWQRVWLVIDULQRJUDIRP ,62
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water
absorption and rheological properties using a farinograph (ISO 5530-1:2013)
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 1: Bestimmung der
Wasserabsorption und der rheologischen Eigenschaften mittels Farinograph (ISO 5530-
1:2013)
Farines de blé tendre - Caractéristiques physiques des pâtes - Partie 1: Détermination
de l'absorption d'eau et des caractéristiques rhéologiques au moyen du farinographe
(ISO 5530-1:2013)
Ta slovenski standard je istoveten z: EN ISO 5530-1:2014
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
SIST EN ISO 5530-1:2015 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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SIST EN ISO 5530-1:2015
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SIST EN ISO 5530-1:2015
EUROPEAN STANDARD
EN ISO 5530-1
NORME EUROPÉENNE
EUROPÄISCHE NORM
December 2014
ICS 67.060
English Version
Wheat flour - Physical characteristics of doughs - Part 1:
Determination of water absorption and rheological properties
using a farinograph (ISO 5530-1:2013)
Farines de blé tendre - Caractéristiques physiques des Weizenmehl - Physikalische Eigenschaften von Teigen -
pâtes - Partie 1: Détermination de l'absorption d'eau et des Teil 1: Bestimmung der Wasserabsorption und der
caractéristiques rhéologiques au moyen du farinographe rheologischen Eigenschaften mittels Farinograph (ISO
(ISO 5530-1:2013) 5530-1:2013)
This European Standard was approved by CEN on 16 December 2014.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same
status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United
Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2014 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 5530-1:2014 E
worldwide for CEN national Members.
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SIST EN ISO 5530-1:2015
EN ISO 5530-1:2014 (E)
Contents Page
Foreword .3
2
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SIST EN ISO 5530-1:2015
EN ISO 5530-1:2014 (E)
Foreword
The text of ISO 5530-1:2013 has been prepared by Technical Committee ISO/TC 34 “Food products” of the
International Organization for Standardization (ISO) and has been taken over as EN ISO 5530-1:2014 by
Technical Committee CEN/TC 338 “Cereal and cereal products” the secretariat of which is held by AFNOR.
This European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by June 2015, and conflicting national standards shall be withdrawn at
the latest by June 2015.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech
Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece,
Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom.
Endorsement notice
The text of ISO 5530-1:2013 has been approved by CEN as EN ISO 5530-1:2014 without any modification.
3
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SIST EN ISO 5530-1:2015
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SIST EN ISO 5530-1:2015
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 EN ISO 5530-1:2015
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
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
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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 5530-1:2015
ISO 5530-1:2013(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 3
5 Reagent . 3
6 Apparatus . 3
7 Sampling . 3
8 Procedure. 4
8.1 Determination of the moisture content of the flour . 4
8.2 Preparation of farinograph . 4
8.3 Test portion . 4
8.4 Common rules of determination . 8
9 Evaluation of the farinogram and calculation of the derived rheological characteristics .8
9.1 General . 8
9.2 Water absorption of flour . 8
9.3 Characteristics relating to the consistency of dough . 9
10 Precision .10
10.1 Interlaboratory tests .10
10.2 Repeatability .11
10.3 Reproducibility .11
11 Test report .11
Annex A (informative) Description of the farinograph .12
Annex B (informative) Examples of farinograms .17
Annex C (informative) Results of interlaboratory tests .22
Bibliography .26
© ISO 2013 – All rights reserved iii
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SIST EN ISO 5530-1:2015
ISO 5530-1:2013(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International
Standards adopted by the technical committees are circulated to the member bodies for voting.
Publication as an International Standard requires approval by at least 75 % of the member bodies
casting a vote.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights.
ISO 5530-1 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4,
Cereals and pulses.
This third edition cancels and replaces the second edition (ISO 5530-1:1997), which has been
technically revised.
ISO 5530 consists of the following parts, under the general title Wheat flour — Physical characteristics
of doughs:
— Part 1: Determination of water absorption and rheological properties using a farinograph
— Part 2: Determination of rheological properties using an extensograph
— Part 3: Determination of water absorption and rheological properties using a valorigraph
iv © ISO 2013 – All rights reserved
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SIST EN ISO 5530-1:2015
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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SIST EN ISO 5530-1:2015
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.
2 © ISO 2013 – All rights reserved
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SIST EN ISO 5530-1:2015
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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SIST EN ISO 5530-1:2015
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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SIST EN ISO 5530-1:2015
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 EN ISO 5530-1:2015
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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SIST EN ISO 5530-1:2015
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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SIST EN ISO 5530-1:2015
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:
8 © ISO 2013 – All rights reserved
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SIST EN ISO 5530-1:2015
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
...
SLOVENSKI STANDARD
kSIST FprEN ISO 5530-1:2014
01-september-2014
3ãHQLþQDPRND)L]LNDOQH]QDþLOQRVWLWHVWDGHO 'RORþDQMHYSLMDQMDYRGHLQ
UHRORãNLKODVWQRVWLVIDULQRJUDIRP ,62
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water
absorption and rheological properties using a farinograph (ISO 5530-1:2013)
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 1: Bestimmung der
Wasserabsorption und der rheologischen Eigenschaften mittels Farinograph (ISO 5530-
1:2013)
Farines de blé tendre - Caractéristiques physiques des pâtes - Partie 1: Détermination
de l'absorption d'eau et des caractéristiques rhéologiques au moyen du farinographe
(ISO 5530-1:2013)
Ta slovenski standard je istoveten z: FprEN ISO 5530-1
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
kSIST FprEN ISO 5530-1:2014 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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kSIST FprEN ISO 5530-1:2014
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kSIST FprEN ISO 5530-1:2014
EUROPEAN STANDARD
FINAL DRAFT
FprEN ISO 5530-1
NORME EUROPÉENNE
EUROPÄISCHE NORM
June 2014
ICS 67.060
English Version
Wheat flour - Physical characteristics of doughs - Part 1:
Determination of water absorption and rheological properties
using a farinograph (ISO 5530-1:2013)
Farines de blé tendre - Caractéristiques physiques des Weizenmehl - Physikalische Eigenschaften von Teigen -
pâtes - Partie 1: Détermination de l'absorption d'eau et des Teil 1: Bestimmung der Wasserabsorption und der
caractéristiques rhéologiques au moyen du farinographe rheologischen Eigenschaften mittels Farinograph (ISO
(ISO 5530-1:2013) 5530-1:2013)
This 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 5530-1:2014 E
worldwide for CEN national Members.
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kSIST FprEN ISO 5530-1:2014
FprEN ISO 5530-1:2014 (E)
Contents Page
Foreword .3
2
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kSIST FprEN ISO 5530-1:2014
FprEN ISO 5530-1:2014 (E)
Foreword
The text of ISO 5530-1:2013 has been prepared by Technical Committee ISO/TC 34 “Food products” of the
International Organization for Standardization (ISO) and has been taken over as FprEN ISO 5530-1:2014 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 5530-1:2013 has been approved by CEN as FprEN ISO 5530-1:2014 without any
modification.
3
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kSIST FprEN ISO 5530-1:2014
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kSIST FprEN 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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kSIST FprEN 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
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
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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 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
© ISO 2013 – All rights reserved iii
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kSIST FprEN 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
iv © ISO 2013 – All rights reserved
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kSIST FprEN 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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kSIST FprEN 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.
2 © ISO 2013 – All rights reserved
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kSIST FprEN 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.
© ISO 2013 – All rights reserved 3
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kSIST FprEN 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
4 © ISO 2013 – All rights reserved
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kSIST FprEN 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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kSIST FprEN 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
6 © ISO 2013 – All rights reserved
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kSIST FprEN 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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kSIST FprEN 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:
8 © ISO 2013 – All rights reserved
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kSIST FprEN 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 gram
...
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