NF EN ISO 5530-2
NF EN ISO 5530-2

NF EN ISO 5530-2

March 2015
Standard Cancelled

Wheat flour - Physical characteristics of doughs - Part 2 : determination of rheological properties using a extensograph

This part of ISO 5530 specifies a method, using an extensograph, for the determination of the rheologicalproperties of wheat flour dough in an extension test. The recorded load?extension curve is used to assessgeneral 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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Main informations

Collections

National standards and national normative documents

Publication date

March 2015

Number of pages

23 p.

Reference

NF EN ISO 5530-2

ICS Codes

67.060   Cereals, pulses and derived products

Classification index

V03-717-2

Print number

1

International kinship

ISO 5530-2:2013

European kinship

EN ISO 5530-2:2014
Sumary
Wheat flour - Physical characteristics of doughs - Part 2 : determination of rheological properties using a 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]

Standard replaced by (1)
NF EN ISO 5530-2
NF EN ISO 5530-2
January 2025
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)

Table of contents
  • 1 Domaine d'application
  • 2 Références normatives
  • 3 Termes et définitions
  • 4 Principe
  • 5 Réactifs
  • 6 Appareillage
  • 7 Échantillonnage
  • 8 Mode opératoire
  • 9 Expression des résultats
  • 10 Fidélité
  • 11 Rapport d'essai
  • Annexe A Description de l'extensographe
  • Annexe B Résultats des essais interlaboratoires
  • Bibliographie
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