DIN EN ISO 5530-2:2025-09
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025); German version EN ISO 5530-2:2025
| Fecha edición: |
2025-09-01
En Vigor
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|---|---|
| Idiomas disponibles: | Inglés, Alemán |
| Resumen: | 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 loadextension 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) |
| 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 5530-2:2025 Idéntica ISO 5530-2:2025 |
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Reemplazo Normas |
Reemplaza a DIN EN ISO 5530-2:2015-03 Reemplaza a DIN EN ISO 5530-2:2020-06 |
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