BS EN ISO 5530-2:2015
Current
The latest, up-to-date edition.
Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph
Hardcopy , PDF
English
28-02-2015
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Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Procedure
9 Expression of results
10 Precision
11 Test report
Annex A (informative) - Description of the extensograph
Annex B (informative) - Results of interlaboratory tests
Bibliography
Defines a method, using an extensograph, for the determination of the rheological properties of wheat flour dough in an extension test.
| Committee |
AW/4
|
| DevelopmentNote |
Supersedes 11/30217032 DC. (02/2015)
|
| DocumentType |
Standard
|
| Pages |
24
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
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. The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.).
NOTE This part of ISO 5530 is based on ICC 114.[3]
| Standards | Relationship |
| EN ISO 5530-2:2014 | Identical |
| ISO 5530-2:2012 | Identical |
| ISO 712:2009 | Cereals and cereal products — Determination of moisture content — Reference method |
| ISO 5530-1:2013 | Wheat flour Physical characteristics of doughs Part 1: Determination of water absorption and rheological properties using a farinograph |
| ISO 24333:2009 | Cereals and cereal products — Sampling |
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