prSSH EN ISO 5530-2:2025

Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025)

General information

Current stage: 40.20 Effective date: Feb 9, 2026

Next stage: 40.60 Next stage date: May 11, 2026

Originator: DPS

Owner: DPS/KT 360

Type: European Norm

ICS: 67.060

Scope

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)

Life cycle

PREVIOUSLY

PUBLISHED
SSH EN ISO 5530-2:2014

NOW

IN_DEVELOPMENT
prSSH EN ISO 5530-2:2025
40.20 DIS ballot initiated: 12 weeks
Feb 9, 2026

Related project

Adopted from EN ISO 5530-2:2025 IDENTICAL

Adopted from ISO 5530-2:2025 IDENTICAL

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