Overview
ISO 5530-2:2012 - "Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph" defines a standardized method to measure the rheological (stretching) behaviour of wheat (Triticum aestivum L.) flour dough using an extensograph. The method records a load–extension curve from which key indicators of flour quality and response to improvers are derived. ISO 5530-2 is based on ICC 114 and applies to both experimental and commercial flours.
Key topics and requirements
- Scope & principle
- Preparation of dough in a farinograph, moulding a standard test piece, and performing extension tests on an extensograph to record a load–extension curve.
- Results guide evaluation of dough resistance and extensibility and infer end-use quality.
- Measured parameters
- Extensograph water absorption (mL/100 g at 14.0% moisture) - water required for a 500 FU consistency.
- Maximum resistance (Rm) - mean peak force from duplicate test pieces.
- Resistance at constant deformation (R50) - force after 50 mm transposition.
- Extensibility (E) - distance to rupture.
- Energy - area under the extensograph curve (work to stretch), measured by planimeter.
- Ratio (R/E) - balance between resistance and extensibility.
- Apparatus & operating conditions
- Extensograph with controlled thermostat (extensograph cabinet and farinograph at 30 ± 0.2 °C), specified hook and chart speeds, and calibration of force per extensograph unit.
- Farinograph for dough mixing and burette for controlled water addition; sodium chloride as reagent.
- Procedure controls
- Moisture determination per ISO 712.
- Sampling guidance referenced to ISO 24333.
- Precision, repeatability and reproducibility data and reporting requirements are included.
Applications and who uses it
- Quality control in milling and flour production to monitor batch-to-batch consistency.
- Product development & R&D for bakers, cereal chemists and ingredient suppliers evaluating flour performance and improvers.
- Breeding and agronomy research to compare functional quality of wheat varieties.
- Laboratory accreditation & standard compliance, enabling comparable, reproducible dough-rheology data across labs.
- Typical users: milling companies, bakeries, food laboratories, academic researchers, instrument manufacturers, and regulatory bodies.
Related standards
Keywords: ISO 5530-2:2012, extensograph, wheat flour rheology, dough testing, extensibility, resistance to stretching, extensograph water absorption, R/E ratio, farinograph.
Open preview (PDF)Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph