ISO 5530-1:2013

Name: ISO 5530-1:2013 — Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
SKU: ISO 5530-1:2013
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Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

Название (английский):

ISO 5530-1:2013

Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

Статус документа:: Отменён
Формат:: Электронный (PDF)
Количество страниц:: 30
Дата публикации:: 10 апреля 2013 г.
Издание:: ISO IS 5530 edition 3 version 1
ICS:: 67.060

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Описание (английский):

ISO 5530-1:2013 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.).

Abstract

Похожие стандарты

Стандарты, упомянутые в описании

Overview

ISO 5530-1:2013 specifies a standardized laboratory method for assessing the physical behaviour of wheat (Triticum aestivum L.) flours during mixing. Using a farinograph, the standard defines procedures to determine water absorption (the water volume required to reach a target consistency) and key rheological properties of doughs via either a constant flour-mass or constant dough-mass procedure. The method produces a farinogram whose features (peak time, stability, softening, etc.) are used to characterize dough strength and mixing tolerance.

Key topics and technical requirements

Measured properties: water absorption (volume of water to reach 500 FU), dough development time (DDT), stability, degree of softening, mixing tolerance index (MTI), and farinograph quality number (FQN).

Instrument and conditions:

Farinograph (example: Brabender) with defined operating characteristics: slow blade speed (63 ± 2 rev/min), chart speed (1.00 ± 0.03 cm/min), and specified torque per farinograph unit (FU) for 300 g and 50 g mixers.
Mixing bowl temperature: (30 ± 0.2) °C; lab temperature recommended between 18 °C and 30 °C.
Burettes for controlled water addition, balance capable to ±0.1 g, spatula, thermostat and distilled or demineralized water.

Procedure essentials:

Determine flour moisture using ISO 712 before testing.
Prepare and calibrate the farinograph (pointer zeroing, pen alignment, damper adjustment).
Use appropriate test portion (300 g or 50 g mixer equivalents adjusted to 14% moisture) and record the farinogram for evaluation.

Data and reporting:

Read and calculate water absorption and rheological characteristics from the farinogram.
Follow precision guidance (repeatability, reproducibility) and include required test-report items.

Applications and who uses it

Milling and flour quality control: mills use ISO 5530-1 to classify flours for intended end uses (bread, pastries) and to adjust blending and milling processes.

Baking industry and R&D: bakers and product developers use farinograph data to predict dough handling, mixing tolerance and final product performance.

Food laboratories and certification bodies: routine QC testing, specification verification and interlaboratory comparisons.

Academic and applied cereal science: research into wheat functionality, breeding effects on dough rheology, and process optimization.

Related standards

ISO 5530 series: Part 2 (extensograph) and Part 3 (valorigraph) for complementary dough rheology tests.

ISO 712: method for determination of moisture content (referenced normative).

ISO 24333: recommended sampling procedures for cereal flours.

Note: ISO 5530-1 is based on ICC 115/1 and AACC Method 54-21.2.

Keywords: ISO 5530-1:2013, wheat flour testing, farinograph, water absorption, dough rheology, farinogram, DDT, stability, MTI, FQN, flour quality control.

ISO 5530-1:2013

Abstract

Похожие стандарты

Overview

Key topics and technical requirements

Applications and who uses it

Related standards

Технические детали

ISO 712:1998

Cereals and cereal products — Determination of moisture content — Routine reference method

ISO 5530-1:2025

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ISO 5530-2:2012

Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an e…

BS EN ISO 24333:2009

Cereals and cereal products. Sampling.