EN ISO 5530-2:2014

Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)

Publication date:   Feb 17, 2015

General information

60.60 Standard published   Dec 17, 2014

CEN

CEN/TC 338 Cereal and cereal products

European Norm

67.060   Cereals, pulses and derived products

Buying

Published

Language in which you want to receive the document.

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]

Life cycle

NOW

PUBLISHED
EN ISO 5530-2:2014
60.60 Standard published
Dec 17, 2014

REVISED BY

IN_DEVELOPMENT
FprEN ISO 5530-2

Relations

Adopted from ISO 5530-2:2012 IDENTICAL