Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
STANDARD published on 1.9.2015
Designation standards: ČSN EN ISO 5530-2
Classification mark: 461507
Catalog number: 97707
Publication date standards: 1.9.2015
The number of pages: 28
Approximate weight : 84 g (0.19 lbs)
Country: Czech technical standard
Category: Technical standards ČSN
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