International Standard
ISO 5530-2:2012
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
Reference number
ISO 5530-2:2012
Edition 3
2012-07
© ISO 2024
International Standard
Read sample
Published (Edition 3, 2012)

ISO 5530-2:2012

Format
Language
CHF 96
Convert Swiss francs (CHF) to your currency

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.).

NOTE This part of ISO 5530 is based on ICC 114.[3]

General information

  • Status
     : Published
    Publication date
     : 2012-07
    Stage
    : International Standard to be revised [90.92]
  • Edition
     : 3
    Number of pages
     : 14
  • Technical Committee :
    ISO/TC 34/SC 4
    ICS :
    67.060 
  • RSS updates

Life cycle

Got a question?

Check out our FAQs

Customer care
+41 22 749 08 88

Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)

  2. Store
  3. Standards catalogue
  4. ICS
  5. 67
  6. 67.060
  7. ISO 5530-2:2012