Wheat flour Physical characteristics of doughs Part 2: Determination of rheological properties using an extensograph

Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, French

Published date

29-06-2012

Publisher

International Organization for Standardization

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]

DevelopmentNote	Supersedes ISO/DIS 5530-2. (07/2012)
DocumentType	Standard
Pages	14
PublisherName	International Organization for Standardization
Status	Current
Supersedes	ISO 5530-2:1997

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