NA 057

DIN Standards Committee Food and Agricultural Products

Project

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
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previous edition(s)

Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012); German version EN ISO 5530-2:2014
2015-03

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Contact

Konstantina Döhring

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