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.