DIN EN ISO 5530-2:2015-03
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012); German version EN ISO 5530-2:2014
| Fecha de anulación: |
2025-09-01
Anulada
|
|---|---|
| Idiomas disponibles: | Inglés, Alemán |
| Resumen: | 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. |
| Keywords: | Definitions|Flour|Food products|Pastes (food)|Physical properties|Rheological properties|Testing|Wheat|Wheat flour |
| ICS: | 67.060 - Cereales, leguminosas y productos derivados |
| CTN: | |
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Equivalencia Internacional |
Idéntica EN ISO 5530-2:2014 Idéntica ISO 5530-2:2012 |
|
Reemplazo Normas |
Reemplaza a DIN EN ISO 5530-2:2014-08 Es reemplazada por DIN EN ISO 5530-2:2025-09 |
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