ISO 5530-2:2012

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

Datum objavljivanja: 29. 6. 2012.

95.99 Povučen 15. 1. 2025.

Опште информације

Trenutna faza: 95.99 Effective date: 15. 1. 2025.

Inicijator: ISO

Pripada: ISO/TC 34/SC 4

Vrsta: Međunarodni standard

ICS: 67.060

Jezik: engleski francuski

Kupovina

Status: Povučen

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Apstrakt

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]