Name: SS-EN ISO 5530-2:2025 - Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2024, IDT)
Brand: Standardiserings-Kommissionen I Sverige

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Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2024, IDT)

Published date

23-01-2025

Publisher

Standardiserings-Kommissionen I Sverige

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This document specifies a method using an extensograph for the determination of the rheological properties of wheat flour doughs in an extension test.