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Norm
ÖNORM EN ISO 5530-2
Issue date: 2015 02 01
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
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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Valid
Publisher:
Austrian Standards International
Format:
Digital | 20 Pages
Language:
German
| English
| Download GER/ENG
Optionally co-design standards:
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.).
ÖNORM EN ISO 5530-2
2015 02 01
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties u...
Norm
↖
Norm
ISO 712:2009
Issue date :
2009 10 30
Cereals and cereal products — Determination of moisture content — Reference method
Norm
ISO 5530-1:2013
Issue date :
2013 04 10
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
Norm
ISO 712:2009
Issue date :
2009 10 30
Cereals and cereal products — Determination of moisture content — Reference method
Norm
ISO 5530-2:2012
Issue date :
2012 06 29
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph