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SRPS EN ISO 5530-2:2025

Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025)

Feb 28, 2025

General information

60.60     Feb 28, 2025

ISS

E034-4

European Norm

67.060  

English  

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Scope

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)

Life cycle

PREVIOUSLY

WITHDRAWN
SRPS ISO 5530-2:2013

NOW

PUBLISHED
SRPS EN ISO 5530-2:2025
60.60 Standard published
Feb 28, 2025

Related project

Adopted from EN ISO 5530-2:2025

Adopted from ISO 5530-2:2025