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BSI BS EN ISO 5530-2:2015

Wheat flour. Physical characteristics of doughs -- Determination of rheological properties using an extensograph
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BSI BS EN ISO 5530-2:2015

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

PUBLISH DATE 2015
PAGES 24
BSI BS EN ISO 5530-2:2015

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]

SDO BSI: British Standards Institution
Document Number ISO 5530-2
Publication Date Feb. 28, 2015
Language en - English
Page Count 24
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