Status : Published (To be revised)
This standard will be replaced by ISO 5530-2
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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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