99.60 Withdrawal effective Jan 22, 2025
CEN
CEN/TC 338 Cereal and cereal products
European Norm
67.060 Cereals, pulses and derived products
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]
WITHDRAWN
EN ISO 5530-2:2014
99.60
Withdrawal effective
Jan 22, 2025
PUBLISHED
EN ISO 5530-2:2025