60.60 Standard published Jan 22, 2025
CEN
CEN/TC 338 Cereal and cereal products
European Norm
67.060 Cereals, pulses and derived products
Published
This document specifies a method using an extensograph for the determination of the rheological properties of wheat flour doughs in an extension test. The recorded load–extension curve is used to assess the 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 1 This document is related to ICC 114[5] and AACC Method 54-10[6].
NOTE 2 For dough preparation, a farinograph is used (see 6.2)
WITHDRAWN
EN ISO 5530-2:2014
PUBLISHED
EN ISO 5530-2:2025
60.60
Standard published
Jan 22, 2025
