>BS EN ISO 5530-2:2025 Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph
sklademVydáno: 2025-01-27
BS EN ISO 5530-2:2025
Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph
Formát
Dostupnost
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Anglicky Zabezpečené PDF
K okamžitému stažení
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9016 Kč
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Skladem
9016 Kč
Označení normy:
BS EN ISO 5530-2:2025
Počet stran:
62
Vydáno:
2025-01-27
ISBN:
978 0 539 00271 3
Status:
Standard
Popis
BS EN ISO 5530-2:2025
This standard BS EN ISO 5530-2:2025 Wheat flour. Physical characteristics of doughs is classified in these ICS categories:
67.060 Cereals, pulses and derived products
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)
