DSF/PREN ISO 5530-2
Wheat flour – Physical characteristics of doughs – Part 2: Determination of rheological properties using an extensograph (ISO/DIS 5530-2:2020)
active, Most Current
Buy Now
| Organization: | DS |
| Status: | active |
| Page Count: | 31 |
| ICS Code (Cereals, pulses and derived products): | 67.060 |
scope:
This part of ISO 5530 specifies a method, using an Extensograph, for the determination of the rheological properties of wheat flour dough in an extension test. The recorded load-extension curve is used to assess general quality of flour and its response to improving agents. The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.). NOTE - This part of ISO 5530 is based on ICC 114[3]. and AACC method 54-10.
Document History
January 16, 2015
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
This part of ISO 5530 specifies a method, using an extensograph, for the determination of the rheological properties of wheat flour dough in an extension test. The recorded load-extension curve is...
DSF/PREN ISO 5530-2
Wheat flour – Physical characteristics of doughs – Part 2: Determination of rheological properties using an extensograph (ISO/DIS 5530-2:2020)
This part of ISO 5530 specifies a method, using an Extensograph, for the determination of the rheological properties of wheat flour dough in an extension test. The recorded load–extension curve is...
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
This part of ISO 5530 specifies a method, using an extensograph, for the determination of the rheological properties of wheat flour dough in an extension test. The recorded load-extension curve is...