NBN EN ISO 5530-2:2015

Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)

WITHDRAWN

About this standard

Languages
German, English and French
Type
NBN
Standards committee
CEN/TC 338
Status
WITHDRAWN
Publication date
02 February 2015
Replaced by
NBN EN ISO 5530-2:2025
ICS Code
67.060 (Cereals, pulses and derived products)
Withdrawn Date
23 January 2025
Price
€ 50,00

About this training

Summary

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]