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Overview ISO 5530-2:2012 - "Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph" defines a standardized method to measure the rheo…
Overview ISO 5530-1:2025 - "Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph" specifies a laboratory method…
Overview ISO 5530-1:2026 is an internationally recognized standard developed by ISO, focusing on the evaluation of wheat flour's physical characteristics by determining its water absorption and rheol…
Overview ISO 5530-1:2013 specifies a standardized laboratory method for assessing the physical behaviour of wheat (Triticum aestivum L.) flours during mixing. Using a farinograph, the standard define…
Overview - ISO 5530-2:2025 (Wheat flour, extensograph) ISO 5530-2:2025 specifies a standardized method to determine the rheological properties of wheat (Triticum aestivum L.) flour doughs using an ex…
Overview ISO 5530-3:1988 specifies a laboratory method for determining water absorption and key rheological properties of doughs made from soft wheat (Triticum aestivum) flour using a valorigraph. Ba…
1 Scope This document specifies a method using a farinograph for the determination of the water absorption of flours and the mixing behaviour of doughs made from them by a constant flour mass procedu…
What is ISO 5530-1 - Determination of rheological properties of wheat dough about? ISO 5530 is an international standard on wheat flour that discusses the determination of water absorption and rheolo…
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 use…
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 pro…