ISO 5530-2:2025
International Standard
Current Edition
·
Approved on
15 January 2025
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
ISO 5530-2:2025 Files
English
54 Pages
Current Edition
OMR
101.44
ISO 5530-2:2025 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)
Best Sellers
GSO 150-2:2013
Gulf Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
OS GSO 150-2:2013
GSO 150-2:2013
Omani Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
OS GSO 2055-1:2015
GSO 2055-1:2015
Omani Standard
HALAL FOOD - Part 1 : General Requirements
GSO 2055-1:2015
Gulf Technical Regulation
HALAL FOOD - Part 1 : General Requirements
Recently Published
ISO 10360-102:2026
International Standard
Geometrical product specifications (GPS) — Acceptance and reverification tests for coordinate measuring systems (CMS) — Part 102: Grammar of symbols for metrological characteristics and their specifications
ISO 6426-2:2026
International Standard
Horological vocabulary — Part 2: Technical and commercial definitions
ISO 21590:2026
International Standard
Traditional Chinese medicine — Crocus sativus stigma
ISO 17387:2026
International Standard
Intelligent transport systems — Lane change decision aid systems (LCDAS) — Performance requirements and test procedures