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 an extensograph (ISO 5530-2:2012)

Le présent document spécifie une méthode de détermination, au moyen d''un extensographe, des caractéristiques rhéologiques d''une pâte de farine de blé tendre au cours d''un essai d''étirage. La courbe enregistrée de la charge en fonction de l''étirage permet d''évaluer la qualité globale de la farine et sa réponse aux améliorants.

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Main informations

Collections

National standards and national normative documents

Publication date

March 2015

Release date

février 2025

Number of pages

23 p.

Reference

NF EN ISO 5530-2

ICS Codes

67.060   Cereals, pulses and derived products

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 an extensograph (ISO 5530-2:2012)

Le présent document spécifie une méthode de détermination, au moyen d''un extensographe, des caractéristiques rhéologiques d''une pâte de farine de blé tendre au cours d''un essai d''étirage. La courbe enregistrée de la charge en fonction de l''étirage permet d''évaluer la qualité globale de la farine et sa réponse aux améliorants.
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

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