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ISO 5530-2
M00001537
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ISO 5530-2 3rd Edition, July 1, 2012 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
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Description / Abstract:
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]