kSIST FprEN ISO 5530-1:2021
(Main)Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021)
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021)
Farines de blé tendre -- Caractéristiques physiques des pâtes -- Partie 1: Détermination de l'absorption d'eau et des caractéristiques rhéologiques au moyen du farinographe
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 1: Bestimmung der Wasserabsorption und der rheologischen Eigenschaften mittels Farinograph (ISO/FDIS 5530-1:2021)
Dieser Teil von ISO 5530 legt unter Verwendung eines Farinographen ein Verfahren zur Bestimmung der Wasseraufnahme von Mehlen und des Knetverhaltens von Teigen fest, die mit einem Verfahren mit konstanter Mehlmasse oder einem Verfahren mit konstanter Teigmasse daraus hergestellt wurden.
Das Verfahren ist geeignet für experimentelle und kommerzielle Mehle 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/FDIS 5530-1:2021)
Pšenična moka - Fizikalne značilnosti testa - 1. del: Ugotavljanje vpijanja vode in reoloških lastnosti s farinografom (ISO/FDIS 5530-1:2021)
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
oSIST prEN ISO 5530-1:2020
01-julij-2020
Pšenična moka - Fizikalne značilnosti testa - 1. del: Ugotavljanje vpijanja vode in
reoloških lastnosti s farinografom (ISO/DIS 5530-1:2020)
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water
absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020)
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 1: Bestimmung der
Wasserabsorption und der rheologischen Eigenschaften mittels Farinograph (ISO/DIS
5530-1:2020)
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/DIS 5530-1:2020)
Ta slovenski standard je istoveten z: prEN ISO 5530-1
ICS:
67.060 Žita, stročnice in proizvodi iz Cereals, pulses and derived
njih products
oSIST prEN ISO 5530-1:2020 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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oSIST prEN ISO 5530-1:2020
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oSIST prEN ISO 5530-1:2020
DRAFT INTERNATIONAL STANDARD
ISO/DIS 5530-1
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 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
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 5530-1:2020(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
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oSIST prEN ISO 5530-1:2020
ISO/DIS 5530-1:2020(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
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ii © ISO 2020 – All rights reserved
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oSIST prEN ISO 5530-1:2020
ISO/DIS 5530-1:2020(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
8.3.1 Constant flour mass procedure . 4
8.3.2 Constant dough mass procedure . 8
8.4 Common rules of determination . 8
9 E valuation of the Farinogram and calculation of the derived rheological characteristics .9
9.1 General . 9
9.2 Water absorption of flour . 9
9.3 Characteristics relating to the consistency of dough .10
10 Precision .11
10.1 Interlaboratory tests .11
10.2 Repeatability .11
10.3 Reproducibility .12
11 Test report .12
Annex A (informative) Description of the Farinograph .13
Annex B (informative) Examples of Farinograms .19
Annex C (informative) Results of interlaboratory tests .24
Bibliography .31
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oSIST prEN ISO 5530-1:2020
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Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
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 of the voluntary nature of standards, 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 www .iso .org/
iso/ foreword .html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4,
Cereals and pulses.
This fourth edition cancels and replaces the third edition (ISO 5530-1:2013), which has been technically
revised.
The main changes compared to the previous edition are as follows:
— Wheat flour interlaboratory test 2015 described in this annex (see Tables C.1 to C.6) in order to
evaluate the repeatability and reproducibility of the test method specified in this part of ISO 5530.
A list of all parts in the ISO 5530 series can be found on the ISO website.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www .iso .org/ members .html.
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oSIST prEN ISO 5530-1:2020
DRAFT INTERNATIONAL STANDARD ISO/DIS 5530-1:2020(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 specific conditions (mixing conditions, temperature, hydration,
…). In this document it will refer to resistance of dough being mixed in a Farinograph under the
conditions specified in the following methodology
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 torque expressed in Nm, 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).
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oSIST prEN ISO 5530-1:2020
ISO/DIS 5530-1:2020(E)
Note 3 to entry: See 3.7.
3.4
water absorption of flour (WA)
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, former wordings also use ‘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 (S)
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 measures 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 (DS)
Two definitions: First one the difference between the height of the centre of the curve at the point
where it begins to decline (DDT) and the height of the centre of the curve 12 min after that point (ICC
method). Secondly the difference between the height of the centre of the curve at DTT and the height of
the centre of the curve 10 min after beginning of the measurement
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.
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oSIST prEN ISO 5530-1:2020
ISO/DIS 5530-1:2020(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 complying with grade 3, ISO 3696.
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, for the chart recording devices;
— for the electronic devices chart speed is not applicable, but time is measured.
6.1.1 Water dosing
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 non metal material.
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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oSIST prEN ISO 5530-1:2020
ISO/DIS 5530-1:2020(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 20 °C and 30 °C.
8.2.2 For the mechanical devices 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. For the electronic devices
the zero adjustment is programmed to be done automatically at the start of each measurement.
8.2.3 For the 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 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. For the electronic controlled
devices lubrication of the blades is done with silicon fat.
8.2.4 For the mechanical devices adjust the arm of the pen so as to obtain identical readings from the
pointer and the recording pen.
8.2.5 For the 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. 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. For the electronic Farinograph’s the time for the water
flow by means of the dosing system is the same.
8.3 Test portion
NOTE 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.
Temperature of the measurement is defined in note 8.2.1.
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oSIST prEN ISO 5530-1:2020
ISO/DIS 5530-1:2020(E)
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
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
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
25800
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.
Calculation example: Mass of flour to be added, e.g. having 13 % moisture:
m(13 %) = 300g * (100 %–14 %) / (100 %–13 %) = 296,55g
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oSIST prEN ISO 5530-1:2020
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Table 1 (continued)
Moisture content Mass, m, of flour equivalent to
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
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
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
25800
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.
Calculation example: Mass of flour to be added, e.g. having 13 % moisture:
m(13 %) = 300g * (100 %–14 %) / (100 %–13 %) = 296,55g
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oSIST prEN ISO 5530-1:2020
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Table 1 (continued)
Moisture content Mass, m, of flour equivalent to
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
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
25800
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.
Calculation example: Mass of flour to be added, e.g. having 13 % moisture:
m(13 %) = 300g * (100 %–14 %) / (100 %–13 %) = 296,55g
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oSIST prEN ISO 5530-1:2020
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8.3.2 Constant dough mass procedure
Calculate the necessary mass of flour, m, in grams, according to Formula (1):
Cm
m= (1)
100±Wa
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
where C 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 .
8.4 Common rules of determination
NOTE 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.
When using the electronic devices, the measurement also starts after a mixing time of 1 min, but the
starting point on the diagram is independent from certain lines on the chart paper.
Depending on the flour quality and evaluations one wants to make, e.g. when using very strong flours
with a long stability, then the measurement time has to be extended when you would like to record all
evaluation points.
See also point 8.4.2.
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,
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oSIST prEN ISO 5530-1:2020
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— 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, e.g. when using very strong flours with a long stability, then the measurement
time has to be extended when you would like to record all evaluation points.
Stop mixing and clean the mixer.
9 E valuation 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. Two curves to be averaged must be within 480-520 FU at their DDT
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) (3)
c
b) for a 50 g mixer:
V = V + 0,016(C – 500) (4)
c
where
V is the volume, in millilitres, of water added;
C is the maximum consistency, in Farinograph units (see Figure 1), given by
CC12+
C=
...
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