Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025); German version EN ISO 5530-2:2025
Abstract
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)
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
