DIN EN ISO 17718-2015 Wholemeal and flour from wheat (Triticum aestivum L ) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718 201.pdf

1、March 2015 Translation by DIN-Sprachendienst.English price group 18No part of this translation may be reproduced without prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany,has the exclusive right of sale for German Standards (DIN-Normen).ICS

2、67.060!%Aa.“2306211www.din.deDDIN EN ISO 17718Wholemeal and flour from wheat (Triticum aestivum L.) Determination of rheological behaviour as a function of mixing andtemperature increase (ISO 17718:2013);English version EN ISO 17718:2014,English translation of DIN EN ISO 17718:2015-03Weizenvollkorn-

3、 und Weizenmehl (Triticum aestivum L.) Bestimmung der rheologischen Eigenschaften als Funktion von Kneten undTemperaturanstieg (ISO 17718:2013);Englische Fassung EN ISO 17718:2014,Englische bersetzung von DIN EN ISO 17718:2015-03Farine et mouture complte de bl tendre (Triticum aestivum L.) Dterminat

4、ion du comportement rhologique des ptes en fonction du ptrissage et delaugmentation de la temprature (ISO 17718:2013);Version anglaise EN ISO 17718:2014,Traduction anglaise de DIN EN ISO 17718:2015-03www.beuth.deDocument comprises 42 pagesIn case of doubt, the German-language original shall be consi

5、dered authoritative.03.15 DIN EN ISO 17718:2015-03 2 A comma is used as the decimal marker. National foreword The text of this document (ISO 17718:2013) has been prepared by Technical Committee ISO/TC 34 “Food products” (Secretariat: AFNOR, France), Subcommittee SC 4 “Cereals and pulses” (Secretaria

6、t: SAC, China) and has been taken over as EN ISO 17718:2014 by Technical Committee CEN/TC 338 “Cereal and cereal products” (Secretariat: AFNOR, France). The responsible German body involved in its preparation was the DIN-Normenausschuss Lebensmittel und landwirtschaftliche Produkte (DIN Standards Co

7、mmittee Food and Agricultural Products), Working Committee NA 057-05-06 AA Getreide und Getreideerzeugnisse. The DIN Standard corresponding to the International Standard referred to in this document is as follows: ISO 712 DIN EN ISO 712 National Annex NA (informative) Bibliography DIN EN ISO 712, Ce

8、reals and cereal products Determination of moisture content Reference method EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 17718 December 2014 ICS 67.060 English Version Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing

9、and temperature increase (ISO 17718:2013) Farine et mouture complte de bl tendre (Triticum aestivum L.) - Dtermination du comportement rhologique des ptes en fonction du ptrissage et de laugmentation de la temprature (ISO 17718:2013) Weizenvollkorn- und Weizenmehl (Triticum aestivum L.) - Bestimmung

10、 der rheologischen Eigenschaften als Funktion von Kneten und Temperaturanstieg (ISO 17718:2013) 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 t

11、he 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, Fre

12、nch, 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

13、, 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

14、 and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR 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 worldwide for CEN national Members. Ref

15、. No. EN ISO 17718:2014 EContents PageForeword .3Introduction .41 Scope 52 Normative references . 53 Terms and definitions 54 Principle . 55 Reagent 66 Equipment 67 Sampling . 78 Procedure 78.1 General 78.2 Sample milling 78.3 Determination of flour moisture content 78.4 Preparation of the device 78

16、.5 Preparation of the test . 79 Expression of results . 910 Precision 910.1 Interlaboratory tests . 910.2 Repeatability limits, r 910.3 Reproducibility limits, R 1010.4 Critical difference, dC111110.5 Uncertainty, u 1111 Test report . 11Annex A (informative) Mixolab1)parameters location . 13Annex B

17、(informative) Results of the interlaboratory test on flour and milled wheat samples 16Bibliography 402DIN EN ISO 17718:2015-03 EN ISO 17718:2014 (E) Foreword The text of ISO 17718:2013 has been prepared by Technical Committee ISO/TC 34 “Food products” of the International Organization for Standardiz

18、ation (ISO) and has been taken over as EN ISO 17718:2014 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

19、 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 al

20、l 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

21、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 17718:2013 has been approved b

22、y CEN as EN ISO 17718:2014 without any modification. 3DIN EN ISO 17718:2015-03 EN ISO 17718:2014 (E) IntroductionThe behaviour of dough is dependent on numerous parameters. Some of these parameters, such as water absorption, dough development time, and kneading stability, are linked to the quality a

23、nd quantity of the proteins, while other parameters, such as gelatinization, gelling stability, and retrogradation, are linked to the properties of the starch.The Mixolab1)measures the torque between two mixing arms during kneading while varying the in-bowl temperature, making it possible to gain in

24、-depth information on samples and thus gain a better understanding of the characteristics of tested wheat or flours.4DIN EN ISO 17718:2015-03 EN ISO 17718:2014 (E) 1 ScopeThis International Standard specifies the determination of rheological behaviour as a function of mixing and temperature increase

25、. It is applicable to all wholemeal and flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.).NOTE Wheat can be milled in the laboratory according to the methods described in ISO 279715or in BIPEA guidance document BY.102.D.9302.72 Normative referencesThe following docu

26、ments, 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 cerea

27、l products Determination of moisture content Reference method3 Terms and definitionsFor the purposes of this document, the following terms and definitions apply.3.1water absorptionvolume of water required to obtain a dough with a maximum consistency of (1,10 0,05) NmNote 1 to entry: Water absorption

28、 is expressed in millilitres per 100 g of flour with a moisture content of 14 % mass fraction.3.2time T1time required for the dough to reach the target consistency C1 of (1,10 0,05) NmNote 1 to entry: Development time is expressed in minutes.3.3stabilitycalculated time during which the dough achieve

29、s a consistency higher than C1 11 % C14 PrincipleDough behaviour is determined as it is subjected to a combined kneading and temperature treatment during a constant temperature phase, followed by a heating phase, then held at high temperature, and subsequently cooled. Water is added to flour to achi

30、eve a maximum dough consistency of (1,10 0,05) Nm during the first constant temperature phase.The dough is first kneaded between two mixing arms rotating in opposite directions at 80 r/min, at a starting temperature of 30 C. The torque that the dough creates between the two mixing arms is recorded.

31、Kneading then continues while temperature is increased to 90 C at a rate of 4 C/min. The 5DIN EN ISO 17718:2015-03 EN ISO 17718:2014 (E) temperature is then held at a controlled 90 C for 15 min. The dough mixer is then cooled at a rate of 4 C/min to a temperature of 50 C.Dough consistency, like temp

32、erature, is recorded throughout the test. The results provide information on gluten strength, starch gelatinization and retrogradation, enzyme activity, and all the interactions taking place between dough components throughout the process.5 ReagentUse only distilled or demineralized water or water o

33、f equivalent purity.6 EquipmentUsual laboratory apparatus and, in particular, the following.6.1 Chopin Mixolab,1)including the following components.6.1.1 Drive motor, capable of delivering a mixing arm rotation speed of 80 r/min.6.1.2 Water tank, containing water (Clause 5) thermostatically maintain

34、ed at 30 C.6.1.3 Dough mixer, comprising a bowl, two hub-flanges, and two detachable mixing arms.6.1.4 Removable cover, for positioning the water injection nozzle.6.1.5 Water injection nozzle, fitted with four delivery channels.6.1.6 Software, for programming the test conditions and measuring and re

35、cording the test results.6.2 Laboratory scale, capable of weighing to 0,1 g.6.3 Laboratory mill, hammermill model,2)fitted with a 0,8 mm mesh sieve and able to provide a wholemeal flour of specified homogeneous particle size.Mill performance should be re-checked at regular intervals on a sample of m

36、illed grain. The milled sample shall meet the specifications given in Table 1.Table 1Sieve mesh size Proportion of wheat wholemeal passing through the sievem %710 100500 95 to 100210 to 200 801) Chopin Mixolabis the trade name of a product supplied by Chopin Technologies. This information is given f

37、or 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. 2) LM 3100 and LM 120 mills are examples of suitable products available commercially. This information is

38、 given for the convenience of users of this document and does not constitute an endorsement by ISO of these products.6DIN EN ISO 17718:2015-03 EN ISO 17718:2014 (E) 7 SamplingSampling is not part of the method specified in this International Standard. A recommended sampling method is given in ISO 24

39、333.4It is important the laboratory receive a truly represeantative sample which has not been damaged or changed during transport or storage.8 Procedure8.1 GeneralTo implement this International Standard on wholemeal flour requires a milling step.If the sample is delivered as flour, go to 8.3.8.2 Sa

40、mple millingGrind (6.3) 200 g to 300 g of cleaned grains as specified in the mill manufacturers instructions.8.3 Determination of flour moisture contentDetermine the moisture content of flour or milled sample as specified in ISO 712.8.4 Preparation of the deviceMake sure that the water-injection noz

41、zle is set above the water tank.Power up the Mixolab1)(6.1) 30 min ahead of the first test.Use the level gauge to check there is a sufficient quantity of water (Clause 5) in the tank (6.1.2).Make sure the bowl, hub flange, and mixing arms assembly is well connected (6.1.3), and install this dough mi

42、xer assembly.Close the removable cover (6.1.4).8.5 Preparation of the test8.5.1 GeneralThere are two steps:a) determination of the water absorption of flour or wholemeal;b) determination of the rheological characteristics of the flour or wholemeal.8.5.2 Determination of water absorption8.5.2.1 Use t

43、he program menu (6.1.6) to define the protocol to perform test: Chopin+ for flour and Chopin Wheat+ for wholemeal.8.5.2.2 Use the program menu (6.1.6) to set the test conditions, specifying flour moisture content (8.3) and setting a 55 % hydration (the baseline 14 % is selected automatically).8.5.2.

44、3 Use the laboratory scale (6.2) to weigh out the quantity of flour stipulated by the device (6.1.6).7DIN EN ISO 17718:2015-03 EN ISO 17718:2014 (E) 8.5.2.4 Boot the test, and introduce the weighed flour into the dough-mixer (6.1.3).8.5.2.5 Position the water injection nozzle (6.1.5) in its place ab

45、ove the cover. It is important to wait for the software (6.1.6) prompt before positioning the nozzle.8.5.2.6 When the curve has reached its peak and a downcurve sign is indicated, stop the test and record the Cmaxread-out value.If the maximum torque, Cmax, reaches (1,10 0,05) Nm, allow the curve com

46、plete development for 45 min.8.5.2.7 Remove the injection nozzle from the removable cover (6.1.4) and position it above the water tank (6.1.2).8.5.2.8 Remove the dough-mixer bowl and mixing arms (6.1.3), and clean.8.5.2.9 Re-assemble the dough-mixer and reposition it on the Mixolab.1)8.5.3 Full test

47、8.5.3.1 Use the program menu (6.1.6) to define the protocol to perform test: Chopin+ for flour and Chopin Wheat+ for wholemeal.8.5.3.2 Use the program menu (6.1.6) to set the test conditions, specifying the hydration figure used in the previous test (8.5.2), the sample moisture content determined in

48、 8.3, and the Cmaxtorque obtained in the previous test (8.5.2).8.5.3.3 Use the laboratory scale (6.2) to weigh out the quantity of flour stipulated by the device (6.1.6).8.5.3.4 Boot the test, and introduce the weighed flour into the dough-mixer (6.1.3).8.5.3.5 Position the water-injection nozzle (6.1.5) in its place above the cover. It is important to wait for the software (6.1.6) prompt before positioning the nozzle.8.5.3.6 Monitor the dough behaviour during the first few minutes of the test.If th