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immediate downloadReleased: 2020-05-21
20/30374680 DC
BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs Part 2. Determination of rheological properties using an extensograph
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| Standard number: | 20/30374680 DC |
| Pages: | 31 |
| Released: | 2020-05-21 |
| Status: | Draft for Comment |
DESCRIPTION
20/30374680 DC
This standard 20/30374680 DC BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs is classified in these ICS categories:
- 67.060 Cereals, pulses and derived products
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]. and AACC method 54-10.