Standard Swedish standard · SS-EN ISO 5530-2:2014

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

Status: Valid

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.).


Cereals, pulses and derived products (67.060)

Product information

Language: English

Written by: Spannmål, SIS/TK 435/AG 04

International title:

Article no: STD-104976

Edition: 1

Approved: 12/21/2014

No of pages: 28