NF EN ISO 5530-2
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)

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Main informations

Collections

National standards and national normative documents

Publication date

January 2025

Number of pages

62 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 5530-2:2025

European kinship

EN ISO 5530-2:2025
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)
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 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]

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
  • A Description de l'extensographe
  • B Résultats de l'essai interlaboratoires
  • C Données de fidélité
  • Bibliographie
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