ISO 5530-2:2025

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

This document specifies a method using an extensograph for the determination of the rheological properties of wheat flour doughs in an extension test. The recorded load–extension curve is used to assess the 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?1??????? This document is related to ICC?114^[5] and AACC Method 54-10^[6].

NOTE?2??????? For dough preparation, a farinograph is used (see 6.2)

Edition	2025
Standard Part No	2
Published Date	2025
Published By	International Standardization Organisation
Page Count	54