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Standards [CURRENT]

DIN EN ISO 5530-2
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

Title (German)

Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 2: Bestimmung der rheologischen Eigenschaften mittels Extensograph (ISO 5530-2:2012); Deutsche Fassung EN ISO 5530-2:2014

Document: references other documents

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  

Edition 2015-03
Original language German
Translation English
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Table of contents

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