ISO 5530-2:2025
Current
The latest, up-to-date edition.
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
Hardcopy , PDF
English, French
15-01-2025
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
|
| Pages |
54
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| NS-EN ISO 5530-2:2025 | Identical |
| ÖNORM EN ISO 5530-2:2025 07 15 | Identical |
| PN-EN ISO 5530-2:2025-07 | Identical |
| NF EN ISO 5530-2:2025 | Identical |
| DS/EN ISO 5530-2:2025 | Identical |
| DS/ISO 5530-2:2025 | Identical |
| SS-EN ISO 5530-2:2025 | Identical |
| UNE-EN ISO 5530-2:2025 | Identical |
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