prBAS EN ISO 5530-2:2026
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
General information
Status:Project
Number of pages:57
Adoption method:Proglašavanje
Language:engleski
Edition:2.
Realization date:31.10.2025
Forseen date for next stage code:13.11.2025
Technical committee:BAS/TC 43, Food
ICS:
67.060, Cereals, pulses and derived products
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)
Lifecycle
...
Original document and degree of correspondence
EN ISO 5530-2:2025, identical
ISO 5530-2:2025, identical
Relation to BAS standards
Work material
Only members of the technical committee have access to work material. If you are a members of this technical committee you need to login to view the documents. Login