+91 80984 42953 hello@sascert.in
Verify a certificate ISO standards library Download brochure
ISO 5530-2:2012Withdrawn

Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph

Farines de blé tendre — Caractéristiques physiques des pâtes — Partie 2: Détermination des caractéristiques rhéologiques au moyen de l'extensographe

This edition has been replaced by ISO 5530-2:2025.

Abstract / scope

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.).

NOTE This part of ISO 5530 is based on ICC 114.[3]

Life cycle

Replaces

ISO 5530-2:1997WithdrawnWheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensographInternational Standard · Published 4 Dec 1997 · ISO/TC 34/SC 4

Replaced by

ISO 5530-2:2025PublishedWheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensographInternational Standard · Published 15 Jan 2025 · ISO/TC 34/SC 4