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NA 057

DIN Standards Committee Food and Agricultural Products

About NAL Projects Drafts Publications Documents withdrawn without replacement National committees European committees International committees

Draft standard [Withdrawn]

ISO/DIS 5530-2
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph

Title (German)

Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 2: Bestimmung der rheologischen Eigenschaften mittels Extensograph

Responsible national committee

NA 057-05-06 AA - Cereals and cereal products

Responsible international committee

ISO/TC 34/SC 4 - Cereals and pulses

Edition 2020-05

Original language English

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Table of contents

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Terminology

DIN Standards Committee Food and Agricultural Products

ISO/DIS 5530-2 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph

Responsible national committee

Responsible international committee

Konstantina Döhring

ISO/DIS 5530-2
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph