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ISO 5530-2:2025Published

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

Abstract / scope

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)

Life cycle

Replaces

ISO 5530-2:2012WithdrawnWheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensographInternational Standard · Published 29 Jun 2012 · ISO/TC 34/SC 4