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ISO 5530-2:2025

Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph

General information

Valid from 15.01.2025
Directives or regulations
None

Standard history

Status
Date
Type
Name
15.01.2025
Main
29.06.2012
Main
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 assess the 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 1        This document is related to ICC 114[5] and AACC Method 54-10[6].
NOTE 2        For dough preparation, a farinograph is used (see 6.2)

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