BSI 20/30374680 DC 2020

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BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs – Part 2. Determination of rheological properties using an extensograph

Published By	Publication Date	Number of Pages
BSI	2020	31

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Description

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^]. and AACC method 54-10.

Additional information

Status	Definitive
Pages	31
Publication Date	2020-05-21
Standard Number	20/30374680 DC
Title	BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs – Part 2. Determination of rheological properties using an extensograph
Identical National Standard Of	ISO/DIS 5530-2
Descriptors	Cereal flour, Food testing, Dough, Wheat, Rheological properties, Test equipment, Flour
Publisher	BSI
Committee	AW/4
ICS Codes	67.060 - Cereals, pulses and derived products

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BSI 20/30374680 DC 2020

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