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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
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Released: 01.09.2015
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:28
Released:01.09.2015
Catalog number:97707
DESCRIPTION

CSN EN ISO 5530-2

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