Standard Svensk 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: Gällande

Omfattning
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.).

Ämnesområden

Spannmål, baljväxter samt produkter därav (67.060)


Produktinformation

Språk: Engelska

Framtagen av: Spannmål, SIS/TK 435/AG 04

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

Artikelnummer: STD-104976

Utgåva: 1

Fastställd: 2014-12-21

Antal sidor: 28