SIST EN ISO 17718:2015 PDF

Name: SIST EN ISO 17718:2015 — Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)
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Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)

Название (английский):

SIST EN ISO 17718:2015

Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 44
Дата публикации:: 19 января 2015 г.
ICS:: 67.060
Технический комитет:: KŽP - Agricultural food products

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Описание (английский):

ISO 17718:2013 specifies the determination of rheological behaviour as a function of mixing and temperature increase. It is applicable to all wholemeal and flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.).

Abstract

Похожие стандарты

Стандарты, упомянутые в описании

Overview

EN ISO 17718:2014 / ISO 17718:2013 specifies a standardized method to determine the rheological behaviour of wholemeal and wheat flour (Triticum aestivum L.) as a function of mixing and temperature increase. Published by CEN/ISO, the method is applicable to flour produced by industrial or laboratory milling and is used to characterise dough properties under a controlled kneading and heating program.

Key topics and technical requirements

Principle: Torque between two mixing arms is recorded while the dough is kneaded and subjected to a programmed temperature profile. This generates a rheological curve that describes dough consistency versus time and temperature.

Measured parameters: Water absorption (volume of water to reach target consistency), development time (T1), stability, starch gelatinization and retrogradation, enzyme activity and interactions between gluten and starch.

Target consistency: The method requires adjusting water to obtain a maximum dough consistency of (1.10 ± 0.05) Nm (expressed per 100 g of flour at 14% moisture).

Equipment: A Mixolab-type instrument is specified (example trade name: Chopin Mixolab). Key device requirements include a mixer capable of 80 r/min, thermostatic water supply and software for programming and recording results. Equivalent instruments may be used if shown to give comparable results.

Test profile: Dough is mixed at an initial temperature (30 °C), heated to higher temperatures (up to 90 °C) at a defined rate, held, and then cooled - while recording torque/consistency continuously. Exact temperature/time ramps are provided in the standard.

Sample preparation & references: Applicable to flour or laboratory-milled wholemeal (milling methods referenced, e.g. ISO 27971). Moisture determination must follow ISO 712. Sampling guidance refers to ISO 24333.

Quality metrics: The standard includes precision data from interlaboratory tests and guidance on repeatability, reproducibility and uncertainty.

Applications and who uses it

Millers and flour producers - to monitor process consistency and product specifications.

Quality control laboratories - routine testing of flour batches to ensure functional baking performance.

R&D and cereal scientists - to study relationships between protein/starch properties and dough behaviour.

Baking industry and ingredient suppliers - to predict bread-making performance (water absorption, dough stability, starch behaviour).

Plant breeders and grain traders - to screen wheat lots for technological quality.

Equipment manufacturers - to validate instrument performance against an international reference.

Related standards

ISO 712 - determination of moisture content (reference method)

ISO 24333 - sampling of cereals

ISO 27971 - laboratory milling methods (referenced for sample milling)

EN ISO 17718:2014 provides an internationally harmonised protocol for rheological testing of wholemeal and wheat flour, enabling comparable results across laboratories and supporting quality control, product development and specification of cereal-based products.

SIST EN ISO 17718:2015 PDF

Abstract

Похожие стандарты

Overview

Key topics and technical requirements

Applications and who uses it

Related standards

Технические детали

ISO 17718:2013

Wholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function…

SIST EN ISO 27971:2023

Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of…

SIST EN ISO 712-2:2024

Cereals and cereal products - Determination of moisture content - Part 2: Automatic drying oven method (ISO 7…

SIST EN ISO 24333:2010/AC:2010

Cereals and cereal products - Sampling (ISO 24333:2009)