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>BSI Standards >67 FOOD TECHNOLOGY>67.060 Cereals, pulses and derived products>BS EN ISO 5530-2:2015 Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph
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immediate downloadReleased: 2015-02-28
BS EN ISO 5530-2:2015 Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph

BS EN ISO 5530-2:2015

Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph

CURRENCY
264 EUR
Standard number:BS EN ISO 5530-2:2015
Pages:24
Released:2015-02-28
ISBN:978 0 580 86713 2
Status:Standard
DESCRIPTION

BS EN ISO 5530-2:2015


This standard BS EN ISO 5530-2:2015 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]


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