ISO 5530-4:1983

International Standard @ 553014
INTERNATIONAL ORGANIZATION FOR STANDARDIZATIONOMEXAYHAPOAHAfl OPïAHH3AUHfl no CTAHAAPTM3AUMM*ORGANlSATlON INTERNATIONALE DE NORMALISATION
Wheat flour - Physical characteristics of doughs -
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Part 4 : Determination of rheological properties using an
alveograph
Farines de blé tendre - Caractéristiques physiques des pâtes - Partie 4 : Détermination des caractéristiques rhéologiques au
moyen de I'alvéographe
First edition - 1983-06-01
L
- UDC 664.641.016 Ref. No. IS0 553W4-1983 (E)
8
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Descriptors : agricultural products, corn (G.Bi, cereal products, flour (food), doughs, tests, determination, physical properties, test results.
4
.
s Price based on 7 pages

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Foreword
IS0 (the International Organization for standardization) is a worldwide federation of
national standards bodies (IS0 member bodies). The work of developing International
Standards is carried out through IS0 technical committees. Every member body
interested in a subject for which a technical committee has been authorized has the
right to be represented on that committee. International organizations, governmental
and non-governmental, in liaison with ISO, also take part in the work.
Draft International Standards adopted by the technical committees are circulated to
the member bodies for approval before their acceptance as International Standards by
the IS0 Council.
International Standard IS0 5530/4 was developed by Technical Committee
ISOITC 34, Agricultural food products, and was circulated to the member bodies in
November 1981.
It has been approved by the member bodies of the following countries :
Germany, F.R. Portugal
Australia
Brazil Hungary Romania
India South Africa, Rep. of
Canada
Chile Israel Tanzania
Italy United Kingdom
Czechoslovakia
Malaysia USSR
Egypt, Arab Rep. of
Ethiopia New Zealand Yugoslavia
Poland
France
The member bodies of the following countries expressed disapproval of the document
on technical grounds :
Ireland
Philippines
NOTE - This International Standard is based on Standard No. 121 of the International Associ-
ation for Cereal Chemistry (ICC).
O International Organization for Standardization, 1983 0
Printed in Switzerland

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INTERNATIONAL STANDARD IS0 5530/4-1983 (E)
Wheat flour - Physical characteristics of doughs -
Part 4 : Determination of rheological properties using an
alveograph
O Introduction IS0 712, Cereals and cereal products - Determination of
'L
moisture content (Routine reference method).
The rheological properties of doughs made from wheat flour
constitute an important factor in their utilization value (for IS0 2170, Cereals and pulses - Sampling of milled products.
breads, rusks and biscuits).
Throughout the transformation process from wheat into bread
3 Principle
or other products, the rheological properties of doughs have
important applications :
Preparation of a dough of constant moisture content from
-
wheat flour and salt water, under specified conditions. Prepara-
judging the quality of new varieties and estimating the
tion of test pieces of standard thickness from the dough. Biax-
utilization value of commercial wheats;
ial extension by inflating into the shape of a bubble. Plotting of
-
the differences in pressure inside the bubble as a function of
determining the proportions of different wheats in mix-
tures before milling and checking the latter; time. Assessment of the properties of the dough from the sur-
face area under the curve and the shape of the curve obtained.
- defining commercial types of flour, determining the
proportions of various flours in a mixture and the constancy
of mixing.
4 Reagents
Determinations using other types of apparatus (farinograph,
extensograph, valorigraph) will form the subjects of parts 1, 2
4.1 Sodium chloride solution.
and 3 of this International Standard.
c
Dissolve 25 g of sodium chloride, of recognized analytical qual-
ity, in distilled water or water of equivalent purity and make up
1 Scope and field of application
to 1 O00 ml.
This part of IS0 5530 specifies a method, using an alveo-
graph,l) of determining certain rheological properties of 4.2 Paraffin oil, sold by pharmacists under the name of
doughs made from wheat flour (Triticum aestivum). petrolatum liquidum (liquid paraffin), which is a purified mix-
ture of natural, liquid saturated hydrocarbons obtained from
petroleum, with an acid value less than or equal to 0,05. Use
2 References paraffin oil having the lowest possible viscosity [not more than
60 mPa.s (60 cP) at 20 OC], or oleic vegetable oil with an acid
IS0 660, Animal and vegetable fats and oils - Detemination value less than 0,4 (see IS0 6601, for example refined African
of acid value and of acidity. 2) groundnut oil.
1) This International Standard has been drawn up on the basis of the Chopin alveograph (see figure 1). which is the only apparatus of this type
presently available.
The manufacturer provides, with the apparatus, a burette graduated in percentages for the moisture content of flour, a planimetric scale and a scale
allowing the extent of inflation to be measured.
At present at the stage of draft. (Revision of ISO/R 660-1968,)
2)
1

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IS0 5630/4-1983 (E)
5 Apparatus 7 Procedure
7.1 Preliminary checks
5.1 Alveographi) (with temperature regulator) having the
following characteristics :
7.1.1 Before each test, check that the temperatures of the
mixer and the alveograph are 24,O f 0,2 OC and 25,O I 0,2 OC
- Rotational frequency of the
respectively. Regulate the thermostat a sufficient time before
mixer blade 59 I 1 min-1
use so that these temperatures have stabilized. Also check
NOTE - Some older models have a rotational frequency of
them while the equipment is in use.
60 f 1 min-l. This difference will not, however, have any effect on
the results.
7.1.2 Check regularly that the equipment is sealed (absence
of hydraulic leakage or air leakage).
- Height of the sheeting guides 12,O f 0,l mm
- Diameter of the sheeting
Check that the water level in the burette is at index
7.1.3
roller : large diameter 40,O f 0,l mrn
mark O.
- Diameter of the sheeting
roller : small diameter 33,3 f 0,l mm
7.1.4 Check regularly the rate at which water rises in the
burette H. The time for water to flow between index marks
-
Inner diameter of the dough
O and 25 shall be exactly 23 I 0,5 s.
cutter 46,O I 0,5 mm
- 7.1.5 Check, using the timer, the period of rotation of the
Diameter of the opening in the
recording drum which shall be exactly 60 s for one revolution
moving plate (diameter of the test
with a current of frequency 50 Hz (or 60 Hz for recent ap-
piece subjected to inflation) 55,O I 0,l mm
paratus having a motor of this type)(or 55 s from stop to stop).
- Theoretical distance between
the fixed and moving plates once NOTE - This corresponds to a linear chart travel of 302.5 mm in 55 s.
they have been clamped down
(equal to the thickness of the test
7.2 Preliminary operations
piece before inflation) 2,67 I 0,Ol mm
7.2.1 Determine the moisture content of the flour by the
-
Volume of the glass burette
method specified in IS0 712.
between index marks O and 25 625 f 10 ml
- Volume of the rubber
7.2.2 If necessary, bring the temperature of the flour to
pear-shaped bulb 18 I 2 ml
20 I 5 OC. The apparatus shall be used in a room where the
temperature is between 18 and 22 OC and the relative humidity
-
Time for emptying the burette
is (65 I 15) %.
between the index
marks O and 25 23,O I 0,5 s
7.2.3 Determine, from the table, the quantity of the sodium
-
chloride solution (4.1) to be used in 7.3.1 to prepare the dough.
Linear speed of the periphery
-,
of the recording drum 5,5 I 0,l mm/s
The values in the table have been calculated to obtain constant
hydration, i.e. that of a dough made from 50 ml of sodium
5.2 Burette, of capacity 160 ml, graduated in 0.25 ml inter-
chloride solution (4.1) and 100 g of flour with a moisture con-
vals, or a burette graduated directly in percentages of moisture
tent of 15 %.
content from 11,6 to 17,8 % (accuracy 0,l %).
7.3 Mixing the dough
Balance, accurate to 0,5 g.
5.3
7.3.1 Place 250 g of flour, weighed to the nearest 0,5 g, in the
5.4 Timer.
mixer. Secure the lid by tightening the two screws. Connect
the mixing blade to the speed reducer. Start the motor and the
5.5 Planimeter and/or planimetric scale.’)
timer. Pour in the required quantity of sodium chloride solution
(4.1) (see the table) in about 20 s through the hole in the lid.
6 Sampling
Leave the dough to form for 1 min (including the 20 s for
Carry out sampling by the method specified in IS0 2170. pouring).
1) This International Standard has been drawn up on the basis of the Chopin alveograph (see figure l), which is the only apparatus of this type
presently available.
The manufacturer provides, with the apparatus, a burette graduated in percentages for the moisture content of flour, a planimetric scale and a scale
allowing the extent of inflation to be measured.

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IS0 5530/4-1983 (E)
7.3.3 After this 1 min period (total 2 min), restart the motor.
7.3.2 After this 1 min period, stop the motor and remove the
Allow mixing to continue for 6 min.
cover. Using a spatula, incorporate the flour and dough ad-
hering to the cover or in the corners with the dough, so that all
7.3.4 After a total time of 8 min, stop mixing and proceed
the dough undergoes hydration. Complete this operation in
1 min and replace the lid. with the extrusion.
Table - Volume of sodium chloride solution to be added as a function of the moisture content of the flour
~~
Volume of sodium
Volume of sodium Moisture Volume of sodium Moisture
Moistur
...