ISO 5530-2:2012
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
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]
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CVP_Secretariat_Loca
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Procedure
8.1 Determination of the moisture content of the flour
8.2 Preparation of apparatus
8.3 Test portion
8.4 Preparation of the dough
8.5 Determination
9 Expression of results
9.1 General
9.2 Water absorption
9.3 Resistance to stretching
9.4 Extensibility, E
9.5 Energy
9.6 Ratio (R/E)
10 Precision
10.1 Repeatability
10.2 Reproducibility
11 Test report
Annex A (informative) Description of the extensograph
Annex B (informative) Results of interlaboratory tests
Bibliography
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CVP_Secretariat_Loca
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Procedure
8.1 Determination of the moisture content of the flour
8.2 Preparation of apparatus
8.3 Test portion
8.4 Preparation of the dough
8.5 Determination
9 Expression of results
9.1 General
9.2 Water absorption
9.3 Resistance to stretching
9.4 Extensibility, E
9.5 Energy
9.6 Ratio (R/E)
10 Precision
10.1 Repeatability
10.2 Reproducibility
11 Test report
Annex A (informative) Description of the extensograph
Annex B (informative) Results of interlaboratory tests
Bibliography