Standard

BS EN ISO 5530-2:2025

Wheat flour. Physical characteristics of doughs - Determination of rheological properties using an extensograph

Current

•

Published:

31 Jan 2025

1 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)

BSI recommends this version of standard for organisations operating in or with the UK. The ISO edition is available here if required.

Product Details

Descriptors

Cereal flour

Food testing

Dough

Wheat

Rheological properties

Test equipment

Flour

ICS Codes

67.060 Cereals, pulses and derived products

Committee

AW/4

International relationships

Identical to:

ISO 5530-2

EN ISO 5530-2

ISBN

978 0 539 00271 3

Publisher

BSI