EN ISO 5530-2:2025
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Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025)
Published date
22-01-2025
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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)
| DocumentType |
Standard
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| PublisherName |
Comite Europeen de Normalisation
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| Status |
Current
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| Standards | Relationship |
| NS-EN ISO 5530-2:2025 | Identical |
| BS EN ISO 5530-2:2025 | Equivalent |
| NF EN ISO 5530-2:2025 | Identical |
| SS-EN ISO 5530-2:2025 | Identical |
| UNE-EN ISO 5530-2:2025 | Equivalent |
| PN-EN ISO 5530-2:2025-07 | Identical |
| I.S. EN ISO 5530-2:2025 | Equivalent |
| DS/EN ISO 5530-2:2025 | Identical |
| DIN EN ISO 5530-2:2025-09 | Equivalent |
| UNE-EN ISO 5530-2:2025 | Identical |
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