Reference number
ISO 5530-2:2012
ISO 5530-2:2012
© ISO 2024
International Standard
ISO 5530-2:2012
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
Edition 3
2012-07
2012-07
ISO 5530-2:2012
50934
Publicado
(Edición 3, 2012)
Se espera que sea sustituido por ISO 5530-2 en los próximos meses.
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.
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]
Informaciones generales
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Estado: PublicadoFecha de publicación: 2012-07Etapa: Norma Internacional para revisar [90.92]
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Edición: 3Número de páginas: 14
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Comité Técnico :ISO/TC 34/SC 4ICS :67.060
- RSS actualizaciones
Ciclo de vida
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Anteriormente
RetiradaISO 5530-2:1997
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Ahora
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Revisada por
En desarrolloISO 5530-2