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ISO 5530-2:2025

Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph

Publication date:   Jan 15, 2025

General information

60.60   Standard published   Jan 15, 2025

ISO

ISO/TC 34/SC 4 Cereals and pulses

International Standard

67.060   Cereals, pulses and derived products

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Scope

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)

Life cycle

PREVIOUSLY

WITHDRAWN
ISO 5530-2:2012

NOW

PUBLISHED
ISO 5530-2:2025
60.60 Standard published
Jan 15, 2025