ISO 5530-2:2012

Name: ISO 5530-2:2012
Brand: ISO
SKU: ISO 5530-2:2012
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Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph

Publication date: Jun 29, 2012

95.99 Withdrawal of Standard Jan 15, 2025

General information

Current stage: 95.99 Withdrawal of Standard Jan 15, 2025

Originator: ISO

Owner: ISO/TC 34/SC 4 Cereals and pulses

Type: International Standard

ICS: 67.060 Cereals, pulses and derived products

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Status: Withdrawn

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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

PREVIOUSLY

WITHDRAWN
ISO 5530-2:1997

NOW

WITHDRAWN
ISO 5530-2:2012
95.99 Withdrawal of Standard
Jan 15, 2025

REVISED BY

PUBLISHED
ISO 5530-2:2025