Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

28-02-2015

Publisher

British Standards Institution

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.

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	AW/4
DevelopmentNote	Supersedes 11/30217032 DC. (02/2015)
DocumentType	Standard
Pages	24
PublisherName	British Standards Institution
Status	Current
Supersedes	11/30217032 DC : 0

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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BS EN ISO 5530-2:2015

Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph

Table of Contents

Abstract

Scope

General Product Information

International Equivalents

Standards Referencing This Book

Category

Subcategory