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UNE EN ISO 5530-2:2025
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025)
Harina de trigo. Características físicas de las masas. Parte 2: Determinación de las propiedades reológicas utilizando un extensógrafo. (ISO 5530-2:2025).
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| Standard number: | UNE EN ISO 5530-2:2025 |
| Pages: | 62 |
| Released: | 2025-10-01 |
| Status: | Standard |
| Pages (Spanish): | 67 |
DESCRIPTION
UNE EN ISO 5530-2:2025
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.