Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025)

This document specifies a method using an extensograph for the determination of the rheological properties of wheat flour doughs in an extension test. The recorded load–extension curve is used to assess the general quality of flour and its response to improving agents.
The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.).
NOTE 1        This document is related to ICC 114[5] and AACC Method 54-10[6].
NOTE 2        For dough preparation, a farinograph is used (see 6.2)

Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 2: Bestimmung der rheologischen Eigenschaften mittels Extensograph (ISO 5530-2:2025)

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 5530-2:2025)

Le présent document spécifie une méthode de détermination, au moyen d’un extensographe, des caractéristiques rhéologiques des pâtes 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 1        Le présent document est en rapport avec l’ICC 114[5] et la méthode 54-10 de l’AACC[6].
NOTE 2        Pour la préparation de la pâte, un farinographe est utilisé (voir 6.2).

Pšenična moka - Fizikalne značilnosti testa - 2. del: Ugotavljanje reoloških lastnosti z ekstenzografom (ISO 5530-2:2025)

General Information

Status
Published
Public Enquiry End Date
19-Jul-2020
Publication Date
30-Jan-2025
Current Stage
6060 - National Implementation/Publication (Adopted Project)
Start Date
30-Jan-2025
Due Date
06-Apr-2025
Completion Date
31-Jan-2025

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SLOVENSKI STANDARD
01-marec-2025
Nadomešča:
SIST EN ISO 5530-2:2015
Pšenična moka - Fizikalne značilnosti testa - 2. del: Ugotavljanje reoloških
lastnosti z ekstenzografom (ISO 5530-2:2025)
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological
properties using an extensograph (ISO 5530-2:2025)
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 2: Bestimmung der
rheologischen Eigenschaften mittels Extensograph (ISO 5530-2:2025)
Farines de blé tendre - Caractéristiques physiques des pâtes - Partie 2: Détermination
des caractéristiques rhéologiques au moyen de l'extensographe (ISO 5530-2:2025)
Ta slovenski standard je istoveten z: EN ISO 5530-2:2025
ICS:
67.060 Žita, stročnice in proizvodi iz Cereals, pulses and derived
njih products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EN ISO 5530-2
EUROPEAN STANDARD
NORME EUROPÉENNE
January 2025
EUROPÄISCHE NORM
ICS 67.060 Supersedes EN ISO 5530-2:2014
English Version
Wheat flour - Physical characteristics of doughs - Part 2:
Determination of rheological properties using an
extensograph (ISO 5530-2:2025)
Farines de blé tendre - Caractéristiques physiques des Weizenmehl - Physikalische Eigenschaften von Teigen -
pâtes - Partie 2: Détermination des caractéristiques Teil 2: Bestimmung der rheologischen Eigenschaften
rhéologiques au moyen de l'extensographe (ISO 5530- mittels Extensograph (ISO 5530-2:2025)
2:2025)
This European Standard was approved by CEN on 27 September 2021.

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, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2025 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 5530-2:2025 E
worldwide for CEN national Members.

Contents Page
European foreword . 3

European foreword
This document (EN ISO 5530-2:2025) has been prepared by Technical Committee ISO/TC 34 "Food
products" in collaboration with 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 July 2025, and conflicting national standards shall be
withdrawn at the latest by July 2025.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN ISO 5530-2:2014.
Any feedback and questions on this document should be directed to the users’ national standards
body/national committee. A complete listing of these bodies can be found on the CEN website.
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, France, Germany, Greece, Hungary, Iceland,
Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of
North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and the
United Kingdom.
Endorsement notice
The text of ISO 5530-2:2025 has been approved by CEN as EN ISO 5530-2:2025 without any
modification.
International
Standard
ISO 5530-2
Fourth edition
Wheat flour — Physical
2025-01
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 5530-2:2025(en) © ISO 2025

ISO 5530-2:2025(en)
© ISO 2025
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: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii
ISO 5530-2:2025(en)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 2
5 Reagents . 3
6 Apparatus . 3
7 Sampling . 4
8 Procedure . 4
8.1 Determination of the moisture content of the flour .4
8.2 Preparation of apparatus .4
8.3 Test portion .5
8.4 Preparation of the dough .5
8.5 Determination .6
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 .7
9.4 Extensibility, E .7
9.5 Energy .8
9.6 Ratio (R/E) .8
10 Precision . 8
10.1 Interlaboratory tests .8
10.2 Repeatability .8
10.3 Reproducibility . .8
10.4 Comparison of two groups of measurements in two laboratories .9
11 Test report . 9
Annex A (informative) Description of the extensograph .10
Annex B (informative) Results of interlaboratory test .15
Annex C (informative) Fidelity data .52
Bibliography .54

iii
ISO 5530-2:2025(en)
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 document 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).
ISO draws atten
...

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