ISO 5530-3:1988 PDF

Name: ISO 5530-3:1988 — Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph
SKU: ISO 5530-3:1988
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Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph

Название (английский):

ISO 5530-3:1988

Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 6
Дата публикации:: 29 декабря 1988 г.
Издание:: ISO IS 5530 edition 1 version 1
ICS:: 67.060

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Описание (английский):

Is based on Standard No.115 of the International Assotiation for Cereal Science and Technology (ICC). The method consists in measuring and recording of the consitency of a dough as it is formed from flour and water, as it is developed, and as it is broken down. An informative annex A gives a description of the valorigraph.

Abstract

Похожие стандарты

Упомянутые в описании и другие стандарты ISO

Overview

ISO 5530-3:1988 specifies a laboratory method for determining water absorption and key rheological properties of doughs made from soft wheat (Triticum aestivum) flour using a valorigraph. Based on ICC Standard No.115, the method records dough consistency during hydration, development and breakdown to produce a valorigram from which water absorption (ml/100 g at 14% moisture), development time and degree of weakening are obtained. The standard applies to flours that give a maximum consistency up to 500 valorigraph units (UV).

Key topics and requirements

Scope: Soft wheat flour; method uses a valorigraph to measure consistency during mixing and breakdown.

Definitions: Consistency (in UV), water absorption (ml per 100 g of flour at 14% moisture), development time, degree of weakening.

Apparatus: valorigraph (described in informative Annex A), two burettes for controlled water addition, precision balance (0.1 g), spatula, thermostatically controlled bath and chamber.

Operating conditions:

Sample mass adjusted to give 50 g at 14% moisture (table provided in the standard).
Chamber air temperature controlled at about 30 ± 0.2 °C for testing; preheating and instrument oil temperature control also specified.
Fraseur (slow beater) speed ~64 min‑1; ratio between slow and fast beaters ~1.5.
Water added within a prescribed timeframe (addition made in ~25 s), with recorder speed and damping set to defined values.

Calculations:

Water absorption is obtained from the volume of water added and corrected to a consistency of 500 UV (formula provided in the standard: v* = v + 0.016(c − 500)).
Results expressed to specified precisions (e.g., 0.1 ml for absorption; development time to 0.5 min; weakening to 5 UV).

Precision data: Interlaboratory precision (repeatability/reproducibility) figures are reported in the standard for water absorption, development time and degree of weakening.

Applications and users

Flour mills and quality control laboratories: routine quality grading and process control.

Cereal scientists and R&D: characterizing flour functional performance for baking applications.

Baking industry (technical development): selecting flours and formulating doughs with predictable mixing behavior.

Standards bodies and accreditation labs: method reference for proficiency testing and method validation.

Related standards

ISO 5530 series (same title):

Part 1 - farinograph method
Part 2 - extensograph method
Part 4 - alveograph method

ICC Standard No.115 (method basis)

Keywords: ISO 5530-3, valorigraph, water absorption, dough rheology, wheat flour testing, dough development time, degree of weakening, flour quality.

ISO 5530-3:1988 PDF

Abstract

Похожие стандарты

Overview

Key topics and requirements

Applications and users

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