International Standard
ISO 5530-2:2012
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
Reference number
ISO 5530-2:2012
Edición 3
2012-07
© ISO 2024
International Standard
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Publicado (Edición 3, 2012)

ISO 5530-2:2012

Formato
Idioma
CHF 96
Convertir Franco suizo (CHF) a tu moneda

Resumen

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]

Informaciones generales

  • Estado
     : Publicado
    Fecha de publicación
     : 2012-07
    Etapa
    : Norma Internacional para revisar [90.92]
  • Edición
     : 3
    Número de páginas
     : 14
  • Comité Técnico :
    ISO/TC 34/SC 4
    ICS :
    67.060 
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