Abstract Preview
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]
General information
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Status : PublishedPublication date : 2012-07
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Edition : 3Number of pages : 14
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- ICS :
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Cereals, pulses and derived products
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Format | Language | |
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PDF + ePub | ||
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- CHF88
Life cycle
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Previously
WithdrawnISO 5530-2:1997
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Now
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Will be replaced by
Under developmentISO/DIS 5530-2
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