kSIST FprEN ISO 5530-2:2021

Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/FDIS 5530-2:2021)

Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 2: Bestimmung der rheologischen Eigenschaften mittels Extensograph (ISO/FDIS 5530-2:2021)

Dieser Teil von ISO 5530 legt unter Verwendung eines Extensographen ein Verfahren zur Bestimmung rheologischer Eigenschaften von Weizenmehlteig in einem Dehnversuch 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 Mehle aus Weizen (Triticum aestivum L.) geeignet.
ANMERKUNG Dieser Teil der ISO 5530 basiert auf ICC 114 [3] und dem AACC-Verfahren 54-10.

Farines de blé tendre - Caractéristiques physiques des pâtes - Partie 2: Détermination des caractéristiques rhéologiques au moyen de l'extensographe (ISO/FDIS 5530-2:2021)

Pšenična moka - Fizikalne značilnosti testa - 2. del: Ugotavljanje reoloških lastnosti z ekstenzografom (ISO/FDIS 5530-2:2021)

General Information

• Status: Not Published
• Public Enquiry End Date: 19-Jul-2020
• ICS: 67.060 - Cereals, pulses and derived products
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 5020 - Formal vote (FV) (Adopted Project)
• Start Date: 20-Jul-2021
• Due Date: 07-Sep-2021
• Completion Date: 02-Aug-2021
• Ref Project: FprEN ISO 5530-2 - Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/FDIS 5530-2:2021)

Relations

• Revised: SIST EN ISO 5530-2:2015 - Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
• Effective Date: 01-Jul-2020
• Revised: SIST EN ISO 5530-2:2015 - Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
• Effective Date: 18-Jan-2023
• Revised: SIST EN ISO 5530-2:2015 - Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
• Effective Date: 19-Jan-2023

Standards Content (Sample)

SLOVENSKI STANDARD
oSIST prEN ISO 5530-2:2020
01-julij-2020
Pšenična moka - Fizikalne značilnosti testa - 2. del: Ugotavljanje reoloških
lastnosti z ekstenzografom (ISO/DIS 5530-2:2020)
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological
properties using an extensograph (ISO/DIS 5530-2:2020)
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 2: Bestimmung der
rheologischen Eigenschaften mittels Extensograph (ISO/DIS 5530-2:2020)
Farines de blé tendre - Caractéristiques physiques des pâtes - Partie 2: Détermination
des caractéristiques rhéologiques au moyen de l'extensographe (ISO/DIS 5530-2:2020)
Ta slovenski standard je istoveten z: prEN ISO 5530-2
ICS:
67.060 Žita, stročnice in proizvodi iz Cereals, pulses and derived
njih products
oSIST prEN ISO 5530-2:2020 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

---------------------- Page: 1 ----------------------
oSIST prEN ISO 5530-2:2020

---------------------- Page: 2 ----------------------
oSIST prEN ISO 5530-2:2020
DRAFT INTERNATIONAL STANDARD
ISO/DIS 5530-2
ISO/TC 34/SC 4 Secretariat: SAC
Voting begins on: Voting terminates on:
2020-05-13 2020-08-05
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
ICS: 67.060
THIS DOCUMENT IS A DRAFT CIRCULATED
This document is circulated as received from the committee secretariat.
FOR COMMENT AND APPROVAL. IT IS
THEREFORE SUBJECT TO CHANGE AND MAY
NOT BE REFERRED TO AS AN INTERNATIONAL
STANDARD UNTIL PUBLISHED AS SUCH.
IN ADDITION TO THEIR EVALUATION AS
ISO/CEN PARALLEL PROCESSING
BEING ACCEPTABLE FOR INDUSTRIAL,
TECHNOLOGICAL, COMMERCIAL AND
USER PURPOSES, DRAFT INTERNATIONAL
STANDARDS MAY ON OCCASION HAVE TO
BE CONSIDERED IN THE LIGHT OF THEIR
POTENTIAL TO BECOME STANDARDS TO
WHICH REFERENCE MAY BE MADE IN
Reference number
NATIONAL REGULATIONS.
ISO/DIS 5530-2:2020(E)
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. ISO 2020

---------------------- Page: 3 ----------------------
oSIST prEN ISO 5530-2:2020
ISO/DIS 5530-2:2020(E)

COPYRIGHT PROTECTED DOCUMENT
© ISO 2020
All rights reserved. Unless otherwise specified, or required in the context of its implementation, 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
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: [phone]
Fax: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved

---------------------- Page: 4 ----------------------
oSIST prEN ISO 5530-2:2020
ISO/DIS 5530-2:2020(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 . 3
7 Sampling . 3
8 Procedure. 3
8.1 Determination of the moisture content of the flour . 3
8.2 Preparation of apparatus . 4
8.3 Test portion . 4
8.4 Preparation of the dough . 4
8.5 Determination . 5
9 Expression of results . 6
9.1 General . 6
9.2 Water absorption . 6
9.3 Resistance to stretching . 6
9.3.1 Maximum resistance. 6
9.3.2 Resistance at constant deformation . 6
9.4 Extensibility, E .7
9.5 Energy . 7
9.6 Ratio (R/E) . 7
10 Precision . 8
10.1 Repeatability . 8
10.2 Reproducibility . 8
11 Test report . 9
Annex A (informative) Description of the Extensograph .10
Appendix B (informative) Appendix B1: Appendix B1: Results of interlaboratory test 2016 .16
Bibliography .25
© ISO 2020 – All rights reserved iii

---------------------- Page: 5 ----------------------
oSIST prEN ISO 5530-2:2020
ISO/DIS 5530-2:2020(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.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).
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. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www .iso .org/ patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation on the meaning of ISO specific terms and expressions related to conformity assessment,
as well as information about ISO's adherence to the World Trade Organization (WTO) principles in the
Technical Barriers to Trade (TBT) see the following URL: www .iso .org/ iso/ foreword .html.
The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 4, Cereals
and pulses.
This fourth edition cancels and replaces the third edition (ISO 5530-2:2012), 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 2020 – All rights reserved

---------------------- Page: 6 ----------------------
oSIST prEN ISO 5530-2:2020
DRAFT INTERNATIONAL STANDARD ISO/DIS 5530-2:2020(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 . and AACC method 54-10.
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
ISO 5530-1:2013, 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 to entry: 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 to entry: When using a mechanical device, the area is measured by a planimeter and reported in square
centimetres. In electronic devices this area is calculated automatically by the software.
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. In electronic devices this is calculated automatically by
the software.
Note 1 to entry: See 9.4 and Figure 1.
© ISO 2020 – All rights reserved 1

---------------------- Page: 7 ----------------------
oSIST prEN ISO 5530-2:2020
ISO/DIS 5530-2:2020(E)

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 1 to entry: Extensograph water absorption is expressed in millilitres per 100 g of flour at 14,0 % mass
fraction moisture content.
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 1 to entry: 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
m
transposition of the recorder paper, R , and the extensibility. In electronic devices this is calculated
50
automatically by the software.
Note 1 to entry: 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. In electronic devices this can be calculated automatically by the software.
Note 1 to entry: 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 to entry: The resistance is expressed in arbitrary units (Extensograph units, EU).
Note 2 to entry: 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 complying with grade 3, according to ISO 3696.
5.1 Sodium chloride of recognized analytical grade.
2 © ISO 2020 – All rights reserved

---------------------- Page: 8 ----------------------
oSIST prEN ISO 5530-2:2020
ISO/DIS 5530-2:2020(E)

6 Apparatus
Laboratory apparatus and, in particular, the following.
1)
6.1 Extensograph, with a thermostat consisting of a constant temperature water bath (see Annex A),
with the following operating characteristics:
−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; . In electronic devices this is recorded automatically by the device.
— 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.
2)
6.2 Farinograph, connected to a thermostat with the operating characteristics specified in
ISO 5530-1.
6.3 Balance, capable of being read to the nearest ±0,1 g.
6.4 Spatula, made of non metal material.
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
[2]
method is given in ISO 24333 .
It is important that the laboratory receives 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.
1) This document has been drawn up on the basis of the Brabender Extensograph, which is an example of a
suitable product available commercially. This information is given for the convenience of users of this document and
does not constitute an endorsement by ISO of this product. Other equipment may be used if it can be shown to give
comparable results.
2) The Farinograph is the trade name of a product supplied by Brabender. This information is given for
the convenience of users of this document and does not constitute an endorsement by ISO of the product named.
Equivalent products may be used if they can be shown to lead to the same results.
© ISO 2020 – All rights reserved 3

---------------------- Page: 9 ----------------------
oSIST prEN ISO 5530-2:2020
ISO/DIS 5530-2:2020(E)

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 For mechanical devices 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. For electronic
devices the zero adjustment is programmed to be done automatically at the start of the measurement.
8.2.3 Pour some water into the trough of each cradle support, so that the bottom is fully covered in
order to get a constant humidity, and place the supports, cradles, and clamps in the cabinet at least
15 min before use.
8.2.4 For mechanical devices 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 5530-1:2013, 6.1). Switch off the motor and then couple
the mixer. For electronic devices the zero adjustment is programmed to be done automatically at the
start of the measurement.
For mechanical devices, 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. For electronic devices the
lubrication of the blades is done with silicon fat.
For mechanical devices, adjust the arm of the pen so as to obtain identical readings from the pointer
and the recording pen.
For mechanical devices, 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 The water added to the flour should have a temperature of (30 ± 0,5) °C.
8.3 Test portion
If necessary, bring the flour to a temperature of between 25°C to 30 °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 5530-1:2013, 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 5530-1:2013, A.1.2).
8.4 Preparation of the dough
8.4.1 Place (6,0 ± 0,1) g of the sodium chloride (5.1) in the conical flask (6.5). Run in the amount of
water that is necessary to prepare a dough of target consistency and dissolve the salt.
4 © ISO 2020 – All rights reserved

---------------------- Page: 10 ----------------------
oSIST prEN ISO 5530-2:2020
ISO/DIS 5530-2:2020(E)

8.4.2 Mix in the Farinograph mixer at the specified rotational frequency (see ISO 5530-1:2013, 6.1)
for 1 min or slightly longer. Pour the salt solution (8.4.1) within less than 25 s through a funnel into the
centre hole of the bottom part of the lid, when a whole-minute line on the recorder paper passes by the
pen or is automatically recorded at electronic devices When the dough forms, scrape down the sides of
the bowl with the spatula (6.4), adding any adhering particles to the dough without stopping the mixer.
If the consistency is too high, add a little more water to obtain a consistency of 500 FU after mixing for
5 min. Stop mixing and clean the mixer.
In order to simplify the measurement and the reading , the recorder paper may be moved forward during
the pre-mixing of the flour. Do not move it backwards. For the electronic devices time is registered, the
measurement can start at any time.
NOTE 1 With older models of Farinograph, whose bowl is covered by a single plate without a dosing hole in the
right corner (see ISO 5530-1:2013, A.1.2), the salt solution is poured into the right-hand front corner of the bowl.
NOTE 2 If the first dough meets the requirements of 8.4.3, test pieces from it can be moulded (8.4.4) and
stretched (8.5.1).
8.4.3 Make further mixings as necessary, until a dough is obtained:
— to which the salt solution and water have been added within 25 s;
— the consistency of which, measured at the centre of the curve after mixing for 5 min, is between
480 FU and 520 FU
8.4.4 Take a support with two cradles from the cabinet of the Extensograph (6.1); remove their clamps.
Remove the dough from the mixer. Weigh a (150 ± 0,5) g test piece. Place it in the balling unit and
perform 20 revolutions of the plate. Remove the dough from the balling unit and pass it once through
the moulder, ensuring that the test piece enters the back centrally, base first. Roll the test piece off the
moulder into the centre of a cradle and clamp it. Set the timer for 45 min. Weigh a second test piece,
and ball, mould and clamp it in the same way. Place the support with two cradles and test pieces in the
cabinet.
Very sticky doughs (e.g. when dough is remaining at the moulder or at the roller) may be dusted lightly
with rice flour or starch before being put into the moulder.
In the case of doughs showing substantial elastic recovery (which causes that the upper part of the
cradle is lifted up when placing the dough in it), the clamps should be held down for a few seconds to
ensure that they fix the dough properly.
Clean the Farinograph mixer.
8.5 Determination
8.5.1 Exactly 45 min after clamping the first test piece, place the first cradle in the balance arm of the
Extensograph (6.1); the bridge between the two halves of the cradle shall be on the left-hand side so as
not to be touched by the stretching hook when travelling. Adjust the pen to zero force (not necessary for
electronic devices). Immediately start the stretching hook.
Observe the test piece (see 9.4, paragraph 2). After rupture of the piece, remove the cradle.
NOTE In recent models of Extensograph, the hook automatically returns to its upper position. With older
models it is necessary, by means of a switch, to stop the hook after breaking of the test piece, and to initiate the
return to its upper position.
8.5.2 Collect the dough from the cradle and the hook. Repeat the balling and moulding operations as
specified in 8.4.4 on this test piece. Reset the timer for 45 min.
© ISO 2020 – All rights reserved 5

---------------------- Page: 11 ----------------------
oSIST prEN ISO 5530-2:2020
ISO/DIS 5530-2:2020(E)

8.5.3 Turn the recorder paper back to the same starting position as for the first test piece force (not
necessary for electronic devices). Repeat the stretching operation (8.5.1) on the second test piece. Collect
the dough from the cradle and the hook. Repeat the balling and moulding operations (8.4.4) on the
second test piece.
8.5.4 Repeat the stretching, balling, and moulding operations specified in 8.5.1 to 8.5.3, returning the
moulded test pieces to the cabinet. These operations take place after slightly more than 90 min from the
end of mixing.
8.5.5 Repeat the operation specified in 8.5.1, stretching both test pieces in turn. This operation takes
place after slightly more than 135 min from the end of mixing.
8.5.6 Other variations of this procedure and evaluations of them exist. However, they are not valid for
use with this standard. In order to carry out quick and time-saving measurements, another procedure
may be suitable. The difference from the standard procedure is in the rest periods. Stretching after
45 min, 90 min and 135 min after mixing are replaced by stretching after 30 min, 60 min and 90 min after
mixing. The shape and the size of the curves obtained differ from those of the standard Extensograms.
When the quick procedure is used, it is necessary to state this in the test report.
9 Expression of results
9.1 General
To facilitate the calculations, a computer may be used. The Extensograph has to be modified by adding
an electrical output for transferring the data to the computer. With the appropriate software, the
computer evaluates the diagram according to 9.2 to 9.5 and documents the diagram and the results.
9.2 Water absorption
Calculate the Extensograph water absorption, expressed in millilitres per 100 g of flour at 14 % mass
fraction moisture content, as specified in ISO 5530-1:2013, 9.1, for the 300 g mixer.
9.3 Resistance to stretching
9.3.1 Maximum resistance
Take as the maximum resistance to stretching, R , the mean of the maximum heights of the
m
Extensograph curves (see Figure 1) from the two test pieces, provided that the difference between
them does not exceed 15 % of their mean value.
Report each of the mean values of R , R , and R (mean values are calculated by electronic
m45 m90 m135
devices automatically).
9.3.2 Resistance at constant deformation
Some workers prefer to measure the height of the curve at a fixed extension of the test piece, usually
corresponding to 50 mm transposition of the recorder paper or electronic chart. The extension is
measured from the moment that the hook touches the test piece; i.e. when the force is suddenly different
from zero. This parameter was not evaluated in the ring tests.
Take as the result of the resistance to stretching at constant deformation, R , the mean of the heights
50
of the Extensograph curves after 50 mm transposition of the recorder paper or electronic chart (see
Figure 1) from the two test pieces, provided that the difference between them does not exceed 15 % of
their mean value.
6 © ISO 2020 – All rights reserved

---------------------- Page: 12 ----------------------
oSIST prEN ISO 5530-2:2020
ISO/DIS 5530-2:2020(E)

Report each of the mean values of R , R and R (mean values are calculated by electronic
50,45 50,90 50,135
devices automatically).
Owing to the greater depression of the cradle, a more resistant test piece is extended to a lesser extent
at 50 mm transposition of the recorder paper or electronic chart than a less resistant test piece. It
is possible, by means of a suitable template, to read the resistances of all test pieces at the same net
extension. If such a template is used, it is necessary to mention this in the test report.
9.4 Extensibility, E
The extensibility, E, is the distance travelled by the recorder paper or electronic chart from the moment
that the hook touches the test piece until rupture of (one of the strings of) the test pieces. Rupture is
indic
...