BAS EN ISO 5530-2:2016
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
General Information
Status: Published
No. of pages: 17
Language: English
Edition: 1.
Adoption method: Endorsment
Publication date: 24.06.2016
Technical committee:
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Abstract
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.).
Lifecycle
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Original document and degree of correspondence
- EN ISO 5530-2:2014, identical
- ISO 5530-2:2012, identical