ISO 5530-2:1997, 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 a 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 flour from wheat (Triticum aestivum L.). This title may contain less than 24 pages of technical content.