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SSH EN ISO 5530-2:2014

Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)

Jun 8, 2016

General information

60.60     Jun 8, 2016

DPS

DPS/KT 360

European Norm

67.060  

English  

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Scope

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]

Life cycle

PREVIOUSLY

WITHDRAWN
SSH 1455:1987

WITHDRAWN
SSH ISO 5530-2:1997

NOW

PUBLISHED
SSH EN ISO 5530-2:2014
60.60 Standard published
Jun 8, 2016

REVISED BY

IN_DEVELOPMENT
prSSH EN ISO 5530-2:2025

Related project

Adopted from EN ISO 5530-2:2014