BS EN ISO 5530-2-2015 Wheat flour Physical characteristics of doughs Determination of rheological properties using an extensograph《小麦粉 生面团的物理特性 使用伸长曲线仪测定流变性》.pdf

《BS EN ISO 5530-2-2015 Wheat flour Physical characteristics of doughs Determination of rheological properties using an extensograph《小麦粉 生面团的物理特性 使用伸长曲线仪测定流变性》.pdf》由会员分享，可在线阅读，更多相关《BS EN ISO 5530-2-2015 Wheat flour Physical characteristics of doughs Determination of rheological properties using an extensograph《小麦粉 生面团的物理特性 使用伸长曲线仪测定流变性》.pdf（24页珍藏版）》请在麦多课文档分享上搜索。

1、BSI Standards PublicationBS EN ISO 5530-2:2014Wheat flour Physicalcharacteristics of doughsPart 2: Determination of rheologicalproperties using an extensographBS EN ISO 5530-2:2014 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of EN ISO5530-2:2014. It is identical t

2、o ISO 5530-2:2012.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 the necessaryprovisions of a contra

3、ct. Users are responsible for its correctapplication. The British Standards Institution 2015. Published by BSI StandardsLimited 2015ISBN 978 0 580 86713 2ICS 67.060Compliance with a British Standard cannot confer immunity fromlegal obligations.This British Standard was published under the authority

4、of theStandards Policy and Strategy Committee on 28 February 2015.Amendments issued since publicationDate Text affectedEUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 5530-2 December 2014 ICS 67.060 English Version Wheat flour - Physical characteristics of doughs - Part 2: Determination of

5、rheological properties using an extensograph (ISO 5530-2:2012) Farines de bl tendre - Caractristiques physiques des ptes - Partie 2: Dtermination des caractristiques rhologiques au moyen de lextensographe (ISO 5530-2:2012) Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 2: Bestimmung der

6、rheologischen Eigenschaften mittels Extensograph (ISO 5530-2:2012) 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 stand

7、ard 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 an

8、y 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 Repu

9、blic, 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 United Kingdom. EUROPEAN

10、 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. No. EN ISO 5530-2:2014 EBS

11、EN ISO 5530-2:2014EN ISO 5530-2:2014 (E) 3 Foreword The text of ISO 5530-2:2012 has been prepared by Technical Committee ISO/TC 34 “Food products” of the International Organization for Standardization (ISO) and has been taken over as EN ISO 5530-2:2014 by Technical Committee CEN/TC 338 “Cereal and c

12、ereal 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 June 2015, and conflicting national standards shall be withdrawn at the latest by June 20

13、15. 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 such patent rights. According to the CEN-CENELEC Internal Regulations, the national standards organiza

14、tions 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 Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Mal

15、ta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. Endorsement notice The text of ISO 5530-2:2012 has been approved by CEN as EN ISO 5530-2:2014 without any modification. BS EN ISO 5530-2:2014ISO 5530-2:2012(E) ISO 2012

16、All rights reserved iiiContents PageForeword iv1 Scope 12 Normative references . 13 Terms and definitions . 14 Principle . 25 Reagents 26 Apparatus 27 Sampling 38 Procedure 38.1 Determination of the moisture content of the flour 38.2 Preparation of apparatus . 38.3 Test portion . 48.4 Preparation of

17、 the dough 48.5 Determination . 59 Expression of results . 59.1 General . 59.2 Water absorption . 69.3 Resistance to stretching . 69.4 Extensibility, E 69.5 Energy 69.6 Ratio (R/E) 610 Precision 710.1 Repeatability . 710.2 Reproducibility . 711 Test report . 8Annex A (informative) Description of the

18、 extensograph 9Annex B (informative) Results of interlaboratory tests 13Bibliography .14BS EN ISO 5530-2:2014ISO 5530-2:2012(E)ForewordISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing Internatio

19、nal 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

20、, also take part in the work. ISO collaborates closely with the International Electrotechnical 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 commi

21、ttees is to prepare International Standards. Draft International Standards adopted 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 pos

22、sibility 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.ISO 5530-2 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4, Cereals and pulses.This third edition c

23、ancels and replaces the second edition (ISO 5530-2:1997), which has been technically 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 Par

24、t 2: Determination of rheological properties using an extensograph Part 3: Determination of water absorption and rheological properties using a valorigraphiv ISO 2012 All rights reservedBS EN ISO 5530-2:2014INTERNATIONAL STANDARD ISO 5530-2:2012(E)Wheat flour Physical characteristics of doughs Part

25、2: Determination of rheological properties using an extensograph1 ScopeThis part of ISO 5530 specifies a method, using an extensograph, for the determination of the rheological properties of wheat flour dough in an extension test. The recorded loadextension curve is used to assess general quality of

26、 flour and its response to improving agents.The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.).NOTE This part of ISO 5530 is based on ICC 114.32 Normative referencesThe following referenced documents are indispensable for the application of this document

27、. 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 methodISO 5530-1:,1)Wheat flour Physical characteristics o

28、f doughs Part 1: Determination of water absorption and rheological properties using a farinograph3 Terms and definitionsFor the purposes of this part of ISO 5530, the following terms and definitions apply.3.1energycapacity to do workNOTE 1 For the purposes of this part of ISO 5530, the energy is det

29、ermined as the area under a recorded curve. The energy describes the work applied when stretching a dough sample.NOTE 2 The area is measured by a planimeter and reported in square centimetres.3.2extensibilityEdistance travelled by the recorder paper from the moment that the hook touches the test pie

30、ce until rupture of (one of the strings of) the test pieceNOTE See 9.4 and Figure 1.3.3extensograph water absorptionvolume of water required to produce a dough with a consistency of 500 farinograph units (FU) after 5 min mixing, under specified operating conditionsNOTE Extensograph water absorption

31、is expressed in millilitres per 100 g of flour at 14,0 % mass fraction moisture content.1) To be published. (Revision of ISO 5530-1:1997) ISO 2012 All rights reserved 1BS EN ISO 5530-2:2014ISO 5530-2:2012(E)3.4maximum resistanceRmmean of the maximum heights of the extensograph curves from the two te

32、st pieces, provided that the difference between them does not exceed 15 % of their mean valueNOTE See 9.3.1 and Figure 1.3.5ratio (R/E)quotient of the maximum resistance, Rm, and the extensibility or the resistance after 50 mm transposition of the recorder paper, R50, and the extensibility NOTE The

33、ratio is an additional factor in the review of the dough behaviour.3.6resistance at constant deformationmean of the heights of the extensograph curves after 50 mm transposition of the recorder paper from the two test pieces, provided that the difference between them does not exceed 15 % of their mea

34、n valueNOTE See 9.3.2 and Figure 1.3.7stretching characteristicsresistance of dough to extension and the extent to which it can be stretched until breaking, under specified operating conditionsNOTE 1 The resistance is expressed in arbitrary units (extensograph units, EU).NOTE 2 The extent of stretch

35、ing is expressed in millimetres or centimetres.4 PrincipleDough is prepared from flour, water and salt in a farinograph under specified conditions. A test piece is then moulded on the balling unit and moulder of the extensograph into a standard shape. After a fixed period of time, the test piece is

36、stretched and the force required recorded. Immediately after these operations, the same test piece is subjected to two further cycles of moulding, rest period and stretching.The size and shape of the curves obtained are a guide to the physical properties of the dough. These physical properties influ

37、ence the end-use quality of the flour.5 ReagentsUse only reagents of recognized analytical grade, unless otherwise specified, and distilled or demineralized water or water of equivalent purity.5.1 Sodium chloride.6 ApparatusUsual laboratory apparatus and, in particular, the following.6.1 Extensograp

38、h,2)with a thermostat consisting of a constant temperature water bath (see Annex A), with the following operating characteristics:2) This document has been drawn up on the basis of the Brabender Extensograph, which is an example of a suitable product available commercially. This information is given

39、 for the convenience of users of this document 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.2 ISO 2012 All rights reservedBS EN ISO 5530-2:2014ISO 5530-2:2012(E) rotational frequency of balling unit: (83 3) m

40、in1(r/min); rotational frequency of moulder: (15 1) min1(r/min); hook speed: (1,45 0,05) cm/s; chart speed: (0,65 0,01) cm/s; force exerted per extensograph unit: (12,3 0,3) mN/EU (1,25 0,03) gf/EU.Some instruments have a different calibration for force/unit deflection. The procedure specified can b

41、e used with such instruments, but it is necessary for the different calibration to be taken into account when comparing the results with instruments calibrated as above.NOTE An electronic extensograph can be used, see A.5.6.2 Farinograph,3)connected to a similar thermostat as the extensograph, with

42、the operating characteristics specified in ISO 5530-1, and a burette as specified in ISO 5530-1.6.3 Balance, capable of being read to the nearest 0,1 g.6.4 Spatula, made of soft plastic.6.5 Conical flask, of 250 ml capacity.7 SamplingSampling is not part of the method specified in this International

43、 Standard. A recommended sampling method is given in ISO 24333.2It is important that the laboratory receive a truly representative sample which has not been damaged or changed during transport and storage.8 Procedure8.1 Determination of the moisture content of the flourDetermine the moisture content

44、 of the flour using the method specified in ISO 712.8.2 Preparation of apparatus8.2.1 Turn on the thermostat of the farinograph (6.2) and circulate the water until the required temperatures are reached, prior to using the instrument. Before and during use, check the temperatures of the thermostats;

45、the mixing bowl of the farinograph, in the hole provided for this purpose; and the extensograph cabinet.All temperatures shall be (30 0,2) C.8.2.2 Adjust the arm of the pen of the extensograph so as to obtain zero reading when a cradle with both its clamps plus a 150 g mass (“weight”) is placed in p

46、osition.3) The Farinograph is the trade name of a product supplied by Brabender. This information is given for 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 result

47、s. ISO 2012 All rights reserved 3BS EN ISO 5530-2:2014ISO 5530-2:2012(E)8.2.3 Pour some water into the trough of each cradle support, and place the supports, cradles, and clamps in the cabinet at least 15 min before use.8.2.4 Uncouple the mixer of the farinograph from the driving shaft and adjust th

48、e position of the counterweight(s) so as to obtain zero deflection of the pointer with the motor running at the specified rotational frequency (see ISO 5530-1:, 6.1). Switch off the motor and then couple the mixer.Lubricate the mixer with a drop of water between the back-plate and each of the blades

49、. Check that the deflection of the pointer is within the range (0 5) FU with the mixing blades operating 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.Adjust the arm of the pen so as to obtain identical readings from the pointer and the recording pen.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.8.2.5