SS-EN-ISO-5530-2 › Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
SS-EN-ISO-5530-2
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2014 EDITION
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CURRENT
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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.).
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67.060 (Cereals, pulses and derived products Including grains, corn, flours, baked products, etc.)
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Designation Name
SS-EN ISO 5530-2:2014
Revision Level
2014 EDITION
Status
Current
Publication Date
Dec. 21, 2014
Language(s)
English
Page Count
28
International Equivalent
EN ISO 5530-2:2014(IDT); ISO 5530-2:2012(IDT)