5530 PT 3-88 48519030041241 C-8G- 20 ISO INTERNATIONAL STANDARD 5530-3 First edition 1988-12-15 INTERNATIONAL ORGANIZATION FOR STANDARDIZATION ORGANISATION INTERNATIONALE DE NORMALISATION MEXKAYHAPOAHAR OPrAHW3ALMH O CTAHAAPTW3ALMM Wheat flour - Physical characteristics of doughs - Part 3: Determination of water absorption and rheological properties using a valorigraph Farines de ble tendre - Caracteristiques physiques des pates -- Partie 3: Determination de I'absorption d'eau et des caracteristiques rheologiques au moyen du valorigraphe Reference number ISO 5530-3:1988 (E) Copyright International Organization for Standardization Not for Resale without license from IHS 5530 PT 3-8 22Th00 E06T5 ISO 5530-3 : 1988 (E) Foreword IsO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISo member bodies). The work of preparing International 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, govern- mental and non-governmental, in liaison with Iso, also take part in the work. Iso collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. Draft International Standards adopted by the technical committees are circulated to the member bodies for approval before their acceptance as International Standards by the ISo Council. They are approved in accordance with IsO procedures requiring at least 75 % approval by the member bodies voting. International Standard ISO 5530-3 was prepared by Technical Committee ISO/TC 34, Agricultural food products. This part of ISO 5530 is based on Standard No.115 of the International Association for Cereal Science and Technology (IcC). Iso 5530 consists of the following parts, under the general title Wheat flour - Physical characteristics of doughs : Part 1:Determination of water absorption and rheologicalproperties using a farinograph Part 2: Determination of rheological properties using an extensograph Part 3: Determination of water absorption and rheological properties using a valorigraph Part 4: Determination of rheological properties using an alveograph Annex A of this part of IsO 5530 is for information only. @ International Organization for Standardization, 1988 Printed in Switzerland Copyright International Organization for Standardization ing permitted without license from IHS Not for Resale 2 Eh2Th00 E06T59h 5530 PT 3-88 INTERNATIONAL STANDARD ISO 5530-3 : 1988 (E) Wheat flour Physical characteristics of doughs - Part 3 : Determination of water absorption and rheological properties using a valorigraph 1 Scope 3.2 water absorption (of flour): The volume of water, expressed in millitres per 100 g of flour at 14 % (m/m) This part of Iso 5530 specifies a method, using a valorigraph 1), moisture content, required to produce a dough with a maxi- for the determination of the water absorption of flours and the mum consistency of 500 vU, under the operating conditions mixing behaviour of doughs made from them. specified in this part of ISO 5530. The method is applicable to flour from wheat (Triticum aestivum Linnaeus). 4 Principle Measurement and recording, by means of a valorigraph, of the consistency of a dough as it is formed from flour and water, as 2 Normative references it is developed, and as it is broken down. The following standards contain provisions which,through NoTE -- The maximum consistency of the dough is adjusted to a fixed reference in this text, constitute provisions of this part of value by adapting the quantity of water added. The correct water ISO 5530. At the time of publication, the editions indicated addition, which is called the water absorption, is used to obtain a con were valid. All standards are subject to revision, and parties to plete mixing curve, the vario