DIN EN ISO 5530-1-2015 Wheat flour - Physical characteristics of doughs - Part 1 Determination of water absorption and rheological properties using a farinograph (ISO 5530-1 2013) .pdf

1、March 2015 Translation by DIN-Sprachendienst.English price group 16No 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!%A*y“2300786www.din.deDDIN EN ISO 5530-1Wheat flour Physical characteristics of doughs Part 1: Determination of water absorption and rheological propertiesusing a farinograph (ISO 5530-1:2013);English version EN ISO 5530-1:2014,English translation of DIN EN ISO 5530-1:2015-03Weizenmehl Physik

3、alische Eigenschaften von Teigen Teil 1: Bestimmung der Wasserabsorption und der rheologischen Eigenschaften mittelsFarinograph (ISO 5530-1:2013);Englische Fassung EN ISO 5530-1:2014,Englische bersetzung von DIN EN ISO 5530-1:2015-03Farines de bl tendre Caractristiques physiques des ptes Partie 1: D

4、termination de labsorption deau et des caractristiques rhologiques aumoyen du farinographe (ISO 5530-1:2013);Version anglaise EN ISO 5530-1:2014,Traduction anglaise de DIN EN ISO 5530-1:2015-03www.beuth.deDocument comprises 31 pagesIn case of doubt, the German-language original shall be considered a

5、uthoritative.02.15 DIN EN ISO 5530-1:2015-03 2 A comma is used as the decimal marker. National foreword The text of ISO 5530-1:2013 has been prepared by Technical Committee ISO/TC 34 “Food products” (Secretariat: AFNOR, France), Subcommittee SC 4 “Cereals and pulses” (Secretariat: SAC, China) and ha

6、s been taken over as EN ISO 5530-1:2014 by Technical Committee CEN/TC 338 “Cereal and cereal products” (Secretariat: AFNOR, Framce). The responsible German body involved in its preparation was the DIN-Normenausschuss Lebensmittel und landwirtschaftliche Produkte (DIN Standards Committee Food and Agr

7、icultural 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, Cereals and cereal pro

8、ducts Determination of moisture content Reference method EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 5530-1 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

9、(ISO 5530-1:2013) Farines de bl tendre Caractristiques physiques des ptes Partie 1: Dtermination de labsorption deau et des caractristiques rhologiques au moyen du farinographe (ISO 5530-1:2013) Weizenmehl Physikalische Eigenschaften von Teigen Teil 1: Bestimmung der Wasserabsorption und der rheolog

10、ischen Eigenschaften mittels Farinograph (ISO 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 with

11、out 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

12、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, De

13、nmark, 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 COMMITT

14、EE 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. No. EN ISO 5530-1:2014 E Contents P

15、ageForeword 31 Scope 42 Normative references . 43 Terms and definitions 44 Principle . 65 Reagent 66 Apparatus 67 Sampling . 68 Procedure 78.1 Determination of the moisture content of the flour 78.2 Preparation of farinograph 78.3 Test portion . 78.4 Common rules of determination . 119 Evaluation of

16、 the farinogram and calculation of the derived rheological characteristics . 119.1 General . 119.2 Water absorption of flour 119.3 Characteristics relating to the consistency of dough . 1210 Precision .1310.1 Interlaboratory tests 1310.2 Repeatability . 1410.3 Reproducibility . 1411 Test report .14A

17、nnex A (informative) Description of the farinograph .15Annex B (informative) Examples of farinograms 20Annex C (informative) Results of interlaboratory tests 25Bibliography 29DIN EN ISO 5530-1:2015-03 EN ISO 5530-1:2014 (E) 2Foreword The text of ISO 5530-1:2013 has been prepared by Technical Committ

18、ee 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 natio

19、nal 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 righ

20、ts. 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, C

21、yprus, 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 Uni

22、ted Kingdom. Endorsement notice The text of ISO 5530-1:2013 has been approved by CEN as EN ISO 5530-1:2014 without any modification. DIN EN ISO 5530-1:2015-03 EN ISO 5530-1:2014 (E) 31 ScopeThis part of ISO 5530 specifies a method, using a farinograph, for the determination of the water absorption o

23、f 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.).NOTE This part of ISO 5530 is based on ICC 115/11and AACC Method 54-21.

24、2.22 Normative referencesThe 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 ame

25、ndments) applies.ISO 712, Cereals and cereal products Determination of moisture content Reference method3 Terms and definitionsFor the purposes of this part of ISO 5530, the following terms and definitions apply.3.1consistencyresistance of a dough to being mixed in a farinograph at a specified const

26、ant speedNote 1 to entry: It is expressed in farinograph arbitrary units (see 3.2).3.2farinograph unitFUarbitrary unit for consistency on the farinogramNote 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)

27、” as a twisting moment of 100 g. cm, measured in the axis of the mixer.3.3maximum consistencyconsistency measured at the end of dough development timeNote 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

28、entry: See 3.7.DIN EN ISO 5530-1:2015-03 EN ISO 5530-1:2014 (E) 43.4water absorption of flourvolume of water required to produce a dough with a maximum consistency of 500 FU, under the specified operating conditionsNote 1 to entry: Water absorption is expressed in millilitres per 100 g of flour at 1

29、4 % (mass fraction) moisture content to an accuracy of 0,1 ml.3.5dough development timeDDTpeak timetime from the beginning of the addition of water to the point on the curve immediately before the first sign of the decrease of maximum consistencyNote 1 to entry: In those cases where two maxima are o

30、bserved, 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.3.6stabilitydifference in time between the point where the top part of the curve intercepts, for the first time, the line of

31、500 FU and the last point where leaves this lineNote 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 interceptio

32、ns.Note 3 to entry: The stability is expressed in minutes, to an accuracy of 0,5 min.3.7degree of softeningdifference between the centre of the curve at the point where it begins to decline and the centre of the curve 12 min after that pointNote 1 to entry: It is expressed in farinograph units (FU).

33、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 r

34、eference standard applied. The definite time is usually 12 min.3.8mixing tolerance indexMTIdifference from the top of the curve at peak (DDT) to the top of the curve measured at 5 min after peak is reachedNote 1 to entry: It is expressed in farinograph units (FU).3.9farinograph quality numberFQNleng

35、th, 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 DDTNote 1 to entry: It is expressed in millimetres to an accuracy of 1 mm.DIN EN ISO 5530-1:2015-

36、03 EN ISO 5530-1:2014 (E) 54 PrincipleMeasuring 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 o

37、f 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 ReagentUse only distilled or demineralized water or water of equivalent purity

38、.6 ApparatusThe usual laboratory apparatus and, in particular, the following:6.1 Farinograph1)(see Annex A), with the following operating characteristics: slow blade rotational frequency: (63 2) min1(rev/min); the ratio of the rotational frequencies of the mixing blades shall be 1,50 0,01; torque pe

39、r farinograph unit: for a 300 g mixer: (9,8 0,2) mNm/FU (100 2) gfcm/FU; for a 50 g mixer: (1,96 0,04) mNm/FU (20 0,4) gfcm/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

40、 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 SamplingSampling is not part of the method specified in this part of ISO 5530. A recommended sampling m

41、ethod is given in ISO 24333.3It 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 suitab

42、le 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.DIN EN ISO 5530-1:2015-03 EN ISO 5530-1:2014 (E)

43、 68 Procedure8.1 Determination of the moisture content of the flourDetermine the moisture content of the flour using the method specified in ISO 712.8.2 Preparation of farinographNOTE See details of electronic farinograph characteristics and procedure in A.4.8.2.1 Turn on the thermostat of the farin

44、ograph (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

45、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 moto

46、r 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 defle

47、ction 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

48、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 portionIf necessary, bring the flour to a temperature of between 25 C and 30 C.8.3.1 Constant flour mass procedureWeigh (6.2), to the nearest 0,1 g, the equivalent of 300 g (for a 300 g mixer) or 50 g (for a 5