This part of ISO 5530 specifies a method for determining rheological properties of wheat flour dough in an extensifying process using an extensograph. The recorded load-strain curve is used to assess the overall quality of flour and its response to additives. The process is suitable for experimental and commercial doughs made from wheat (Triticum aestivum L.). NOTE This part of ISO 5530 is based on ICC 114.
EN ISO 5530-2:2014 Referenced Document
ISO 5530-1:2013 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
EN ISO 5530-2:2014 history
2014EN ISO 5530-2:2014 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph