Back

Sorry - this product is no longer available

prEN ISO 5530-2

Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/DIS 5530-2:2020)

General information
Draft
Base Documents
ISO/DIS 5530-2; prEN ISO 5530-2
Directives or regulations
None
Standard history
Status
Date
Type
Name
Main
prEN ISO 5530-2
04.02.2015
Main
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]. and AACC method 54-10.
*
*
*
PDF
8.70 € incl tax
Paper
8.70 € incl tax
Standard monitoring