ISO 5530-2:1997
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph

Standard No.

ISO 5530-2:1997

Release Date

1997

Published By

International Organization for Standardization (ISO)

Status

Withdraw

Replace By

ISO 5530-2:2012

Latest

ISO 5530-2:2020

Scope

This part of ISO 5530 specifies a method, using an extensograph, for the determination of the rheological properties of a 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 flour from wheat (Triticum aestivum L).

ISO 5530-2:1997 history

• 2020 ISO 5530-2:2020 Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
• 2012 ISO 5530-2:2012 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
• 1997 ISO 5530-2:1997 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
• 1988 ISO 5530-2:1988 Wheat flour; physical characteristics of doughs part 2: determination of rheological properties using an extensograph