ISO 5530-2:2025
ISO 5530-2:2025

ISO 5530-2:2025

January 2025
International standard Current

Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph

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)

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International ISO standards

Publication date

January 2025

Number of pages

54 p.

Reference

ISO 5530-2:2025

ICS Codes

67.060   Cereals, pulses and derived products

Print number

1
Sumary
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph

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)

Replaced standards (1)
ISO 5530-2:2012
ISO 5530-2:2012
July 2012
International standard Cancelled
Wheat flour - Physical characteristics of doughs - Part 2 : determination of rheological properties using an extensograph

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]

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