DIN Standards Committee Food and Agricultural Products
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/FDIS 5530-2:2021); German version FprEN ISO 5530-2:2021
Abstract
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.
Begin
2018-03-14
WI
00338079
Planned document number
DIN EN ISO 5530-2
Project number
05702105
Responsible national committee
NA 057-05-06 AA - Cereals and cereal products
Responsible european committee
CEN/TC 338 - Cereal and cereal products
Responsible international committee
ISO/TC 34/SC 4 - Cereals and pulses
draft standard
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/DIS 5530-2:2020); German and English version prEN ISO 5530-2:2020
2020-06
Order from DIN Media
