BS EN ISO 5530-2:2025
Current
Current
The latest, up-to-date edition.
Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph
Available format(s)
Hardcopy , PDF
Language(s)
English
Published date
27-01-2025
Publisher
€365.60
Excluding VAT
| Committee |
AW/4
|
| DocumentType |
Standard
|
| Pages |
62
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
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.). NOTE1 This document is related to ICC114[5] and AACC Method 54-10[6]. NOTE2 For dough preparation, a farinograph is used (see 6.2)
| Standards | Relationship |
| UNE-EN ISO 5530-2:2025 | Equivalent |
| I.S. EN ISO 5530-2:2025 | Equivalent |
| ISO 5530-2:2025 | Equivalent |
| DIN EN ISO 5530-2:2025-09 | Equivalent |
| EN ISO 5530-2:2025 | Equivalent |
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