ISO 5530-2:2012
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
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Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
Hardcopy , PDF
English, French
29-06-2012
09-04-2025
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]
| Committee |
ISO/TC 34/SC 4
|
| DevelopmentNote |
Supersedes ISO/DIS 5530-2. (07/2012)
|
| DocumentType |
Standard
|
| Pages |
14
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| GOST ISO 5530-2 : 2014 | Identical |
| NF EN ISO 5530-2 : 2015 | Identical |
| NBN EN ISO 5530-2 : 2015 | Identical |
| NEN EN ISO 5530-2 : 2015 | Identical |
| NS EN ISO 5530-2 : 2014 | Identical |
| I.S. EN ISO 5530-2:2014 | Identical |
| PN EN ISO 5530-2 : 2015 | Identical |
| BIS IS 12516-2 : 2017 | Identical |
| BS EN ISO 5530-2:2015 | Identical |
| EN ISO 5530-2:2014 | Identical |
| DIN EN ISO 5530-2:2015-03 | Identical |
| ONORM EN ISO 5530-2 : 2015 | Identical |
| DS EN ISO 5530-2 : 2015 | Identical |
| DS ISO 5530-2 : 2012 | Identical |
| BS 4317-21:1989 | Similar to |
| PN ISO 5530-2 : 2004 | Identical |
| UNE-EN ISO 5530-2:2015 | Identical |
| NF ISO 5530-2 : 1998 | 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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