BH GSO ISO 5530-2:2016
ISO 5530-2:2012
Bahraini Standard
Current Edition
·
Approved on
10 February 2016
Wheat flour -- Physical characteristics of doughs -- Part 2: Determination of rheological properties using an extensograph
BH GSO ISO 5530-2:2016 Files
English
14 Pages
Current Edition
Reference Language
BHD
45.21
BH GSO ISO 5530-2:2016 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.
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