DIN EN ISO 5530-2:2015
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012); German version EN ISO 5530-2:2014
- Standard No.
- DIN EN ISO 5530-2:2015
- Release Date
- 2015
- Published By
- German Institute for Standardization
- Status
- Replace By
- DIN EN ISO 5530-2:2015-03
- Latest
- DIN EN ISO 5530-2:2020-06
- Replace
- DIN EN ISO 5530-2:2014
DIN EN ISO 5530-2:2015 Referenced Document
- DIN EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013); German version EN ISO 5530-1:2014
- DIN EN ISO 712:2010 Cereals and cereal products - Determination of moisture content - Reference method (ISO 712:2009); German version EN ISO 712:2009
- ISO 5530-1:2013 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
- ISO 5725-1:1994 Accuracy (trueness and precision) of measurement methods and results - Part 1: General principles and definitions
- ISO 5725-2:1994 Accuracy (trueness and precision) of measurement methods and results - Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
- ISO 5725-3:1994 Accuracy (trueness and precision) of measurement methods and results - Part 3: Intermediate measures of the precision of a standard measurement method
- ISO 5725-4:1994 Accuracy (trueness and precision) of measurement methods and results - Part 4: Basic methods for the determination of the trueness of a standard measurement method
- ISO 712:2009 Cereals and cereal products - Determination of moisture content - Reference method
DIN EN ISO 5530-2:2015 history
- 2020 DIN EN ISO 5530-2:2020-06 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/DIS 5530-2:2020); German and English version prEN ISO 5530-2:2020 / Note: Date of issue 2020-05-08*Intended as replacement for...
- 2020 DIN EN ISO 5530-2:2020 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/DIS 5530-2:2020); German and English version prEN ISO 5530-2:2020
- 2015 DIN EN ISO 5530-2:2015-03 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012); German version EN ISO 5530-2:2014 / Note: To be replaced by DIN EN ISO 5530-2 (2020-06).
- 2015 DIN EN ISO 5530-2:2015 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012); German version EN ISO 5530-2:2014
- 1970 DIN EN ISO 5530-2 E:2014-08
- 0000 DIN EN ISO 5530-2:2014
