ISO 5530-4:2002
Wheat flour (Triticum aestivum L.) - Physical characteristics of doughs - Part 4: Determination of rheological properties using an alveograph
- Standard No.
- ISO 5530-4:2002
- Release Date
- 2002
- Published By
- International Organization for Standardization (ISO)
- Status
- Latest
- ISO 5530-4:2002
- Scope
- This part of ISO 5530 specifies a method, using an alveograph, for determining certain rheological properties of doughs obtained from "soft" or "hard" wheat flours (Triticum aestivum L.). NOTE In some cases (see references [10] and [11]), the alveograph can be used for the determination of the characteristics of doughs obtained from semolinas of durum wheat (Triticum durum Desf.) with a particular methodology not considered in this part of ISO 5530.
ISO 5530-4:2002 history
- 2002 ISO 5530-4:2002 Wheat flour (Triticum aestivum L.) - Physical characteristics of doughs - Part 4: Determination of rheological properties using an alveograph
- 1992 ISO 5530-4:1991/Cor 1:1992 Wheat flour; physical characteristics of doughs; part 4: determination of rheological properties using an alveograph; technical corrigendum 1
- 1991 ISO 5530-4:1991 Wheat flour; physical characteristics of doughs; part 4: determination of rheological properties using an alveograph
- 1983 ISO 5530-4:1983 Wheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph
