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NBN EN ISO 5530-2:2025
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025)
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Summary
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.).
NOTE 1 This document is related to ICC 114[5] and AACC Method 54-10[6].
NOTE 2 For dough preparation, a farinograph is used (see 6.2)
The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.).
NOTE 1 This document is related to ICC 114[5] and AACC Method 54-10[6].
NOTE 2 For dough preparation, a farinograph is used (see 6.2)
Technical characteristics
| Publisher | Bureau de Normalisation Belge (NBN) |
| Publication Date | 01/22/2025 |
| Page Count | 0 |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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