BS EN ISO 5530-1-2014 Wheat flour Physical characteristics of doughs Determination of water absorption and rheological properties using a farinograph《小麦粉 生面团的物理特性 使用粉质仪测定吸水量和流变学特性》.pdf

《BS EN ISO 5530-1-2014 Wheat flour Physical characteristics of doughs Determination of water absorption and rheological properties using a farinograph《小麦粉 生面团的物理特性 使用粉质仪测定吸水量和流变学特性》.pdf》由会员分享，可在线阅读，更多相关《BS EN ISO 5530-1-2014 Wheat flour Physical characteristics of doughs Determination of water absorption and rheological properties using a farinograph《小麦粉 生面团的物理特性 使用粉质仪测定吸水量和流变学特性》.pdf（36页珍藏版）》请在麦多课文档分享上搜索。

1、BSI Standards PublicationBS EN ISO 5530-1:2014Wheat flour Physicalcharacteristics of doughsPart 1: Determination of water absorptionand rheological properties using afarinograph (ISO 5530-1:2013)BS EN ISO 5530-1:2014 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of

2、EN ISO5530-1:2014. It is identical to ISO 5530-1:2013.The UK participation in its preparation was entrusted to TechnicalCommittee AW/4, Cereals and pulses.A list of organizations represented on this committee can beobtained on request to its secretary.This publication does not purport to include all

3、 the necessaryprovisions of a contract. Users are responsible for its correctapplication. The British Standards Institution 2014. Published by BSI StandardsLimited 2014ISBN 978 0 580 86710 1ICS 67.060Compliance with a British Standard cannot confer immunity fromlegal obligations.This British Standar

4、d was published under the authority of theStandards Policy and Strategy Committee on 31 December 2014.Amendments issued since publicationDate Text affectedEUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 5530-1 December 2014 ICS 67.060 English Version Wheat flour - Physical characteristics o

5、f doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (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) W

6、eizenmehl - Physikalische Eigenschaften von Teigen - Teil 1: Bestimmung der Wasserabsorption und der rheologischen 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 Regulat

7、ions 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.

8、 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

9、members are the national standards bodies of Austria, Belgium, Bulgaria, 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, Po

10、rtugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey 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

11、 form and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 5530-1:2014 EBS EN ISO 5530-1:2014EN ISO 5530-1:2014 (E) 3 Foreword The text of ISO 5530-1:2013 has been prepared by Technical Committee ISO/TC 34 “Food products” of the International Organization for Standardization

12、 (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 national standard, either by publication of an identical text or by endorsement, at the

13、 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 all su

14、ch 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 Mace

15、donia, 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 5530-1:2013 has been approved by C

16、EN as EN ISO 5530-1:2014 without any modification. BS EN ISO 5530-1:2014ISO 5530-1:2013(E) ISO 2013 All rights reserved iiiContents PageForeword iv1 Scope . 12 Normative references 13 Terms and definitions . 14 Principle 35 Reagent . 36 Apparatus . 37 Sampling 38 Procedure. 48.1 Determination of the

17、 moisture content of the flour . 48.2 Preparation of farinograph . 48.3 Test portion 48.4 Common rules of determination . 89 Evaluation of the farinogram and calculation of the derived rheological characteristics . 89.1 General . 89.2 Water absorption of flour 89.3 Characteristics relating to the co

18、nsistency of dough . 910 Precision 1010.1 Interlaboratory tests . 1010.2 Repeatability 1110.3 Reproducibility 1111 Test report 11Annex A (informative) Description of the farinograph 12Annex B (informative) Examples of farinograms .17Annex C (informative) Results of interlaboratory tests .22Bibliogra

19、phy .26BS EN ISO 5530-1:2014ISO 5530-1:2013(E)ForewordISO (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 memb

20、er 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 Ele

21、ctrotechnical Commission (IEC) on all matters of electrotechnical standardization.International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.The main task of technical committees is to prepare International Standards. Draft International Standards adopte

22、d by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote.Attention is drawn to the possibility that some of the elements of this document may be the subject of patent

23、rights. ISO shall not be held responsible for identifying any or all such patent rights.ISO 5530-1 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4, Cereals and pulses.This third edition cancels and replaces the second edition (ISO 5530-1:1997), which has been technica

24、lly 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: Determi

25、nation of water absorption and rheological properties using a valorigraphiv ISO 2013 All rights reservedBS EN ISO 5530-1:2014INTERNATIONAL STANDARD ISO 5530-1:2013(E)Wheat flour Physical characteristics of doughs Part 1: Determination of water absorption and rheological properties using a farinograp

26、h1 ScopeThis 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 comm

27、ercial flour from wheat (Triticum aestivum L.).NOTE This part of ISO 5530 is based on ICC 115/11and AACC Method 54-21.2.22 Normative referencesThe following documents, in whole or in part, are normatively referenced in this document and are indispensable for its application. For dated references, on

28、ly 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 method3 Terms and definitionsFor the purposes of this part of ISO 5530, the followin

29、g terms and definitions apply.3.1consistencyresistance of a dough to being mixed in a farinograph at a specified constant 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 mathe

30、matical expression of farinograph units, see 6.1.Note 2 to entry: It is also possible to define “farinograph unit (FU)” 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 mathema

31、tical expression of maximum consistency, see 9.2.Note 2 to entry: It is expressed in farinograph units (FU).Note 3 to entry: See 3.7. ISO 2013 All rights reserved 1BS EN ISO 5530-1:2014ISO 5530-1:2013(E)3.4water absorption of flourvolume of water required to produce a dough with a maximum consistenc

32、y of 500 FU, under the specified operating conditionsNote 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.3.5dough development timeDDTpeak timetime from the beginning of the addition of water to the point o

33、n the curve immediately before the first sign of the decrease of maximum consistencyNote 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 nea

34、rest 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 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 e

35、ntry: 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.3.7degree of softeningdifference between the centre of the curve at the point

36、 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).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 F

37、U.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.3.8mixing tolerance indexMTIdifference from the top of the curve at peak (DDT) to the top of the cu

38、rve measured at 5 min after peak is reachedNote 1 to entry: It is expressed in farinograph units (FU).3.9farinograph quality numberFQNlength, 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

39、the height of the centre of the curve at DDTNote 1 to entry: It is expressed in millimetres to an accuracy of 1 mm.2 ISO 2013 All rights reservedBS EN ISO 5530-1:2014ISO 5530-1:2013(E)4 PrincipleMeasuring and recording, by means of a farinograph, the consistency of a dough as it is formed from flour

40、 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 feature

41、s 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.6 ApparatusThe usual laboratory apparatus and, in particular, the following:6.1 Farinograph1)(see Annex A), with the following operating chara

42、cteristics: 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 per 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

43、,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 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 ne

44、arest 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 method is given in ISO 24333.3It is important that the laboratory receive a sample which is truly representative and which has not been damaged

45、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 e

46、ndorsement by ISO of this product. Other equipment may be used if it can be shown to give comparable results. ISO 2013 All rights reserved 3BS EN ISO 5530-1:2014ISO 5530-1:2013(E)8 Procedure8.1 Determination of the moisture content of the flourDetermine the moisture content of the flour using the me

47、thod 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 farinograph (6.1.2) and circulate the water, until the required temperature is reached, prior to using the instrument. Before an

48、d 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 18 C and 30 C.8.2.2 Uncouple the mixer from the driving shaft and adjus

49、t 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.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 deflection exceeds 5 FU, clean