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BS EN ISO 5530-2:2015

BS EN ISO 5530-2:2015

$142.49

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

Published By Publication Date Number of Pages
BSI 2015 24
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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 loadā€“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.).

NOTE This part of ISO 5530 is based on ICC 114.[3]

PDF Catalog

PDF Pages PDF Title
4 Foreword
6 Foreword
7 1 Scope
2 Normative references
3 Terms and definitions
8 4 Principle
5 Reagents
6 Apparatus
9 7 Sampling
8 Procedure
8.1 Determination of the moisture content of the flour
8.2 Preparation of apparatus
10 8.3 Test portion
8.4 Preparation of the dough
11 8.5 Determination
9 Expression of results
9.1 General
12 9.2 Water absorption
9.3 Resistance to stretching
9.4 Extensibility, E
9.5 Energy
9.6 Ratio (R/E)
13 10 Precision
10.1 Repeatability
10.2 Reproducibility
14 11 Test report
15 AnnexĀ A
(informative)

Description of the extensograph

19 AnnexĀ B
(informative)

Results of interlaboratory tests

20 Bibliography

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BS EN ISO 5530-2:2015
$142.49