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ISO 5530-2:2025

Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
15. 1. 2025.

Опште информације

60.60     15. 1. 2025.

ISO

ISO/TC 34/SC 4

Međunarodni standard

67.060  

engleski   francuski  

Kupovina

Objavljen

Jezik na kome želite da primite dokument.

Apstrakt

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)

Životni ciklus

PRETHODNO

POVUČEN
ISO 5530-2:2012

TRENUTNO

OBJAVLJEN
ISO 5530-2:2025
60.60 Standard objavljen
15. 1. 2025.

Nacionalna preuzimanja

SRPS EN ISO 5530-2:2025  
ISS

Pšenično brašno – Fizička svojstva testa – Deo 2: Određivanje reoloških svojstava korišćenjem ekstenzografa

60.60   Standard objavljen

E034-4 Saznaj više