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

ISO 5530-2:2012

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Format
CHF 96
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Abstract

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]

General information

  • Status
     : Published
    Publication date
     : 2012-07
    Stage
    : International Standard to be revised [90.92]
  • Edition
     : 3
    Number of pages
     : 14
  • Technical Committee :
    ISO/TC 34/SC 4
    ICS :
    67.060 
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