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Norm
ISO 5530-2:2012
Ausgabedatum: 2012 06 29
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
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 record...
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Herausgeber:
International Organization for Standardization
Format:
Digital | 14 Seiten
Sprache:
Englisch
ICS
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]
ISO 5530-2:2012
2012 06 29
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties u...
Norm
↖
ISO 5530-2:1997
1997 12 04
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties u...
Norm
ISO 5530-2:1988
1988 12 29
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties u...
Norm