ISO 5530-2:2012
Superseded , Has Draft Standard
Historical

ISO 5530-2:2012

Wheat flour — Physical characteristics of doughs
Most recent standard
Draft standard

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]

Notes

90.92 : Norme internationale à réviser

Technical characteristics

Publisher International Organization for Standardization (ISO)
Publication Date 06/29/2012
Edition 3
Page Count 14
EAN ---
ISBN ---
Weight (in grams) ---
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