International Standard
ISO 5530-2:2025
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
Reference number
ISO 5530-2:2025
Edition 4
2025-01
© ISO 2025
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Published (Edition 4, 2025)

ISO 5530-2:2025

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Format
CHF 199
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Abstract

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 load–extension 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)

General information

  • Status
     : Published
    Publication date
     : 2025-01
    Stage
    : International Standard published [60.60]
  • Edition
     : 4
    Number of pages
     : 54
  • Technical Committee :
    ISO/TC 34/SC 4
    ICS :
    67.060 
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