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SRPS ISO 5530-2:2013

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

May 31, 2013
95.99   Withdrawal of Standard   Feb 28, 2025

General information

95.99     Feb 28, 2025

ISS

E034-4

European Norm

67.060  

English  

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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

NOW

WITHDRAWN
SRPS ISO 5530-2:2013
95.99 Withdrawal of Standard
Feb 28, 2025

REVISED BY

PUBLISHED
SRPS EN ISO 5530-2:2025

Related project

Adopted from EN ISO 5530-2:2014

Adopted from ISO 5530-2:2012

National regulations and standards

„Сл. гласник РС“, бр. 68/16
Pravilnik o kvalitetu žita, mlinskih i pekarskih proizvoda i testenina