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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 5530-2:2025 (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…
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…