Standard

NS-EN ISO 5530-2:2025

May 2025 Published

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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)

Document information

Standard from SN
Published: 15 May 2025
Edition: 2025-01
Version: 1
Document type: NAT
ISBN:

ICS 67.060
National Committee CEN/TC 338

Product Relations

Replaces: NS-EN ISO 5530-2:2014
Refers: ISO 3696:1987
Adopted from: EN ISO 5530-2:2025

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NS-EN ISO 5530-2:2025

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