Wheat flour. Physical characteristics of doughs - Determination of rheological properties using an extensograph
Wheat flour. Physical characteristics of doughs - Determination of rheological properties using an extensograph
What is ISO 5530-2- Determination of rheological properties of doughs about?
ISO 5530 is an international standard on wheat flour that discusses the physical characteristics of doughs. ISO 5530-2 provides the best industry guidance on the determination of rheological properties using an extensograph to improve the quality of the wheat flour. ISO 5530-2 is the second part of a multi-series that 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 the general quality of flour and its response to improving agents.
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