ISO 5530-4:2002Withdrawn

Wheat flour (Triticum aestivum L.) — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph

Farines de blé tendre (Triticum aestivum L.) — Caractéristiques physiques des pâtes — Partie 4: Détermination des caractéristiques rhéologiques au moyen de l'alvéographe

Abstract / scope

ISO 5530-4:2002 specifies a method, using an alveograph, for determining certain rheological properties of doughs obtained from soft or hard wheat flours (Triticum aestivum L.).

Life cycle

Replaces

ISO 5530-4:1991WithdrawnWheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveographInternational Standard · Published 17 Dec 1991 · ISO/TC 34/SC 4 ISO 5530-4:1991/Cor 1:1992WithdrawnWheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph — Technical Corrigendum 1International Standard · Published 8 Oct 1992 · ISO/TC 34/SC 4

Replaced by

ISO/CD 5530-4Deleted (project abandoned)Wheat flour (Triticum aestivum L.) — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveographInternational Standard · ISO/TC 34/SC 4 ISO 27971:2008WithdrawnCereals and cereal products — Common wheat (Triticum aestivum L.) — Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodologyInternational Standard · Published 14 May 2008 · ISO/TC 34/SC 4