ISO 5530-2:2012

Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph

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]

Edition	2012
Standard Part No	2
Published Date	2012
Published By	International Standardization Organisation
Page Count	14