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BSI BS EN ISO 5530-2:2025

Wheat flour. Physical characteristics of doughs -- Determination of rheological properties using an extensograph
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BSI BS EN ISO 5530-2:2025

Wheat flour. Physical characteristics of doughs -- Determination of rheological properties using an extensograph

PUBLISH DATE 2025
PAGES 62
BSI BS EN ISO 5530-2:2025
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)
SDO BSI: British Standards Institution
Document Number ISO 5530-2
Publication Date Jan. 27, 2025
Language en - English
Page Count 62
Revision Level
Supercedes
Committee AW/4
Publish Date Document Id Type View
Jan. 27, 2025 BS EN ISO 5530-2:2025 Revision
Feb. 28, 2015 BS EN ISO 5530-2:2015 Revision