ISO 5530-2:2012 PDF

Name: ISO 5530-2:2012 — Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
SKU: ISO 5530-2:2012
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Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph

Название (английский):

ISO 5530-2:2012

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

Статус документа:: Отменён
Формат:: Электронный (PDF)
Количество страниц:: 18
Дата публикации:: 29 июня 2012 г.
Издание:: ISO IS 5530 edition 3 version 1
ICS:: 67.060

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Описание (английский):

This 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 load?extension curve is used to assess general quality of 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.[3]

Abstract

Похожие стандарты

Стандарты, упомянутые в описании

Overview

ISO 5530-2:2012 - "Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph" defines a standardized method to measure the rheological (stretching) behaviour of wheat (Triticum aestivum L.) flour dough using an extensograph. The method records a load–extension curve from which key indicators of flour quality and response to improvers are derived. ISO 5530-2 is based on ICC 114 and applies to both experimental and commercial flours.

Key topics and requirements

Scope & principle

Preparation of dough in a farinograph, moulding a standard test piece, and performing extension tests on an extensograph to record a load–extension curve.
Results guide evaluation of dough resistance and extensibility and infer end-use quality.

Measured parameters

Extensograph water absorption (mL/100 g at 14.0% moisture) - water required for a 500 FU consistency.
Maximum resistance (Rm) - mean peak force from duplicate test pieces.
Resistance at constant deformation (R50) - force after 50 mm transposition.
Extensibility (E) - distance to rupture.
Energy - area under the extensograph curve (work to stretch), measured by planimeter.
Ratio (R/E) - balance between resistance and extensibility.

Apparatus & operating conditions

Extensograph with controlled thermostat (extensograph cabinet and farinograph at 30 ± 0.2 °C), specified hook and chart speeds, and calibration of force per extensograph unit.
Farinograph for dough mixing and burette for controlled water addition; sodium chloride as reagent.

Procedure controls

Moisture determination per ISO 712.
Sampling guidance referenced to ISO 24333.
Precision, repeatability and reproducibility data and reporting requirements are included.

Applications and who uses it

Quality control in milling and flour production to monitor batch-to-batch consistency.

Product development & R&D for bakers, cereal chemists and ingredient suppliers evaluating flour performance and improvers.

Breeding and agronomy research to compare functional quality of wheat varieties.

Laboratory accreditation & standard compliance, enabling comparable, reproducible dough-rheology data across labs.

Typical users: milling companies, bakeries, food laboratories, academic researchers, instrument manufacturers, and regulatory bodies.

Related standards

ISO 5530-1 (farinograph method) and ISO 5530-3 (valorigraph method)

ISO 712 (moisture determination)

ISO 24333 (sampling of cereal products)

ICC 114 (technical basis)

Keywords: ISO 5530-2:2012, extensograph, wheat flour rheology, dough testing, extensibility, resistance to stretching, extensograph water absorption, R/E ratio, farinograph.

ISO 5530-2:2012 PDF

Abstract

Похожие стандарты

Overview

Key topics and requirements

Applications and who uses it

Related standards

Технические детали

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