UNE-EN ISO 5530-2:2015
Superseded
View Superseded by
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
Hardcopy , PDF
Spanish, Castilian, English
04-29-2015
10-01-2025
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.).
NOTEThis part of ISO 5530 is based on ICC 114.[3]
| Committee |
CTN 34/SC 9
|
| DocumentType |
Standard
|
| Pages |
22
|
| PublisherName |
Asociación Española de Normalización
|
| Status |
Superseded
|
| SupersededBy |
| Standards | Relationship |
| BS EN ISO 5530-2:2015 | Equivalent |
| DIN EN ISO 5530-2:2015-03 | Equivalent |
| 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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