Name: EN ISO 5530-2:2014
Brand: CEN

Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)

Published date

17-12-2014

Publisher

Comite Europeen de Normalisation

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

This part of ISO 5530 specifies a method, using an extensograph, for the determination of the rheologicalproperties of wheat flour dough in an extension test. The recorded load?extension curve is used to assessgeneral 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	CEN/TC 338
DocumentType	Standard
PublisherName	Comite Europeen de Normalisation
Status	Current

Standards	Relationship
BS EN ISO 5530-2:2015	Identical
UNE-EN ISO 5530-2:2015	Identical
I.S. EN ISO 5530-2:2014	Identical
ISO 5530-2:2012	Identical
NF EN ISO 5530-2 : 2015	Identical
DIN EN ISO 5530-2:2015-03	Identical
NS EN ISO 5530-2 : 2014	Identical
DIN EN ISO 5530-2 E : 2015	Identical
PN EN ISO 5530-2 : 2015	Identical
NBN EN ISO 5530-2 : 2015	Identical
UNI EN ISO 5530-2 : 2015	Identical
BS EN ISO 5530-2 : 2014	Identical
NEN EN ISO 5530-2 : 2015	Identical
SN EN ISO 5530-2:2015	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