ISO 5530-2:2012
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
- Standard No.
- ISO 5530-2:2012
- Release Date
- 2012
- Published By
- International Organization for Standardization (ISO)
- Status
- Replace By
- ISO 5530-2:2020
- 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 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 Referenced Document
- ISO 5530-1:1997 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
- ISO 712:2009 Cereals and cereal products - Determination of moisture content - Reference method
ISO 5530-2:2012 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
