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Homepage>CSN Standards>46 AGRICULTURE>4615 Cereal products>CSN EN ISO 5530-2 - Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
Released: 01.06.2025
CSN EN ISO 5530-2 - Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph

CSN EN ISO 5530-2

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

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Number of Standard:CSN EN ISO 5530-2
Category:461507
Pages:68
Released:01.06.2025
Catalog number:521215
DESCRIPTION

CSN EN ISO 5530-2

CSN EN ISO 5530-2 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.).
Original English text of CSN EN Standard.
The price of the Standard included all amendments and correcturs.
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