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ISO 5530-2:2012

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

Jun 29, 2012
95.99   Withdrawal of Standard   Jan 15, 2025

General information

95.99     Jan 15, 2025

ISO

ISO/TC 34/SC 4

International Standard

67.060  

English   French  

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Scope

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]

Life cycle

PREVIOUSLY

WITHDRAWN
ISO 5530-2:1997

NOW

WITHDRAWN
ISO 5530-2:2012
95.99 Withdrawal of Standard
Jan 15, 2025

REVISED BY

PUBLISHED
ISO 5530-2:2025

National adoptions

SRPS ISO 5530-2:2013  
ISS

Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)

95.99   Withdrawal of Standard

E034-4 more

delSRPS EN ISO 5530-2:2015  
ISS

Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)

10.98   New project rejected

E034-4 more