BS EN ISO 5530-2:2015 - Wheat flour. Physical characteristics of doughs. Determination of rheological properties using an extensograph

BS EN ISO 5530-2:2015

Wheat flour. Physical characteristics of doughs. Determination of rheological properties using an extensograph

Status : Current, Work in hand   Published : February 2015

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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.).




Standard NumberBS EN ISO 5530-2:2015
TitleWheat flour. Physical characteristics of doughs. Determination of rheological properties using an extensograph
StatusCurrent, Work in hand
Publication Date28 February 2015
Normative References(Required to achieve compliance to this standard)ISO 712, ISO 5530-1
Informative References(Provided for Information)ISO 5725, ICC 114, ISO 24333
International RelationshipsEN ISO 5530-2:2014,ISO 5530-2:2012
DescriptorsCereal flour, Food testing, Dough, Wheat, Rheological properties, Test equipment, Flour
ICS67.060
Title in FrenchFarines de blé tendre. Caractéristiques physiques des pâtes. Détermination des caractéristiques rhéologiques au moyen de l'extensographe
Title in GermanWeizenmehl. Physikalische Eigenschaften von Teigen. Bestimmung der rheologischen Eigenschaften mittels Extensograph
CommitteeAW/4
ISBN978 0 580 86713 2
PublisherBSI
FormatA4
DeliveryYes
Pages24
File Size1.162 MB
Price£182.00


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