ISO - FDIS 5530-2
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
pending
| Organization: | ISO |
| Publication Date: | 1 July 2021 |
| Status: | pending |
| Page Count: | 60 |
| ICS Code (Cereals, pulses and derived products): | 67.060 |
scope:
This document specifies a method using an extensograph for the determination of the rheological properties of wheat flour doughs in an extension test. The recorded load-extension curve is used to assess the 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 1 This document is related to ICC 114[5] and AACC method 54-10[6].
NOTE 2 For dough preparation, a farinograph is used (see 6.2)
Document History
FDIS 5530-2
July 1, 2021
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
This document specifies a method using an extensograph for the determination of the rheological properties of wheat flour doughs in an extension test. The recorded load–extension curve is used to...
July 1, 2012
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...
December 15, 1997
Wheat Flour - Physical Characteristics of Doughs - Part 2: Determination of Rheological Properties Using an Extensograph
A description is not available for this item.
January 1, 1988
Wheat Flour - Physical Characteristics of Doughs - Part 2: Determination of Rheological Properties Using an Extensograph
A description is not available for this item.