SR EN ISO 5530-2:2015

Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)

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.).

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General information

Status : Withdrawn
Approval date : 5/29/2015
Withdrawal date : 7/31/2025
Number of pages : 24
ICS : 67.060 Cereals, pulses and derived products
Technical Committee : 180 - Cereal and cereal products

Relations with other standards:

Replaces SR ISO 5530-2:1999
Replaced by SR EN ISO 5530-2:2025