DIN EN ISO 5530-2
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
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| Organization: | DIN |
| Publication Date: | 1 March 2015 |
| Status: | active |
| Page Count: | 19 |
| 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
June 1, 2020
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/DIS 5530-2:2020); German and English version prEN ISO 5530-2:2020
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DIN EN ISO 5530-2
March 1, 2015
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...