Phone: (011) 7541-421, 3409-301, 3409-335, 6547-293, 3409-310
E-mail: Standards sales: prodaja@iss.rs Education: iss-edukacija@iss.rs Information about standards: infocentar@iss.rs
Stevana Brakusa 2, 11030 Beograd
Main menu

delSRPS EN ISO 5530-2:2015

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

General information

10.98    

ISS

E034-4

European Norm

67.060  

English  

Projekat je napušten zbog toga što je međunarodni standard koji je služio kao osnova za donošenje evropskog standarda (ISO 5530-2:2012) preuzet 2013. godine kao identični srpski standard SRPS ISO 5530-2:2013.

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

ABANDON
delSRPS EN ISO 5530-2:2015
10.98 New project rejected

Related project

Adopted from EN ISO 5530-2:2014

Adopted from ISO 5530-2:2012 IDENTICAL