ISO 5530-2
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
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| Organization: | ISO |
| Publication Date: | 1 July 2012 |
| Status: | active |
| Page Count: | 20 |
| 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]
Document History
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...
ISO 5530-2
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.