5530PT3-88 6Th2Th00E06T59h C-89- 20 ISO INTERNATIONAL STANDARD 5530-3 First edition 1988-12-15 INTERNATIONAL ORGANIZATION FOR STANDARDIZATION ORGANISATION INTERNATIONALE DE NORMALISATION MEXKAYHAPOAHAR OPAHVW3ALMA NO CTAHAAPTM3ALMM Wheatflour-Physicalcharacteristicsofdoughs- Part 3: Determinationofwaterabsorptionandrheologicalproperties usingavalorigraph Farines de ble tendre-Caracteristiques physiques des pates- Partie3: Determination deI'absorption d'eau et des caracteristiques rheologiques au moyen duvalorigraphe Reference number ISO 5530-3:1988 (E) Copyright Int on for Standardization 0 2h2Th00 E06T58h OESS PT 3-8 ISO5530-3:1988(E) Foreword Iso (the International Organization for Standardization) is a worldwide federation of nationalstandardsbodies(isOmemberbodies).TheworkofpreparingInternational Standards is normally carried out throughIso 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 thememberbodies for approval before their acceptanceas 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 StandardISO5530-3waspreparedbyTechnical CommitteeISO/TC34, Agriculturalfoodproducts. Thispartof ISO5530 is based on Standard No.115of the International Association for Cereal Science and Technology (ICC). Iso 5530 consists of thefollowing parts, under the general title Wheat flour-Physical characteristics of doughs: Part1:Determinationofwater absorption and rheological properties usinga farinograph Part2:Determinationofrheologicalpropertiesusingan extensograph Part3:Determination of waterabsorptionandrheological properties usinga valorigraph Part4: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 997254500 se from IHS Not for Resale, 04/26/2007 20:03:51 MDT 2 Eh2Th00 E06T59h 5530 PT 3-88 INTERNATIONALSTANDARD ISO5530-3:1988(E) Wheat flour - Physical characteristics of doughs Part 3: Determination of water absorption and rheological properties using a valorigraph 1 Scope 3.2 waterabsorption(of flour):Thevolumeof water, This part of ISo 5530 specifies a method, using a valorigraph1), 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). 4Principle Measurement and recording,by means of a valorigraph,of the consistency of a dough as it is formed from flour and water, as 2Normativereferences 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 com were valid. All standards are subject to revision, and parties to plete mixing curve, the various features of which are a guide to the agreements based on this part of Iso 5530 are encouraged to strength of the flour. investigate the possibility of applying the most recent editions of the standards listed below. Members of IEC and ISO main- tain registers