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WHEAT FLOUR - PHYSICAL CHARACTERISTICS OF DOUGHS - PART 2: DETERMINATION OF RHEOLOGICAL PROPERTIES USING AN EXTENSOGRAPH (ISO 5530-2:2012)

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

01-01-2014

Publisher

National Standards Authority of Ireland

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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.

DocumentType	Standard
Pages	28
PublisherName	National Standards Authority of Ireland
Status	Current

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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I.S. EN ISO 5530-2:2014

WHEAT FLOUR - PHYSICAL CHARACTERISTICS OF DOUGHS - PART 2: DETERMINATION OF RHEOLOGICAL PROPERTIES USING AN EXTENSOGRAPH (ISO 5530-2:2012)

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