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Normas BSI – AENOR
20/30374680 DC

20/30374680 DC

BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs. Part 2. Determination of rheological properties using an extensograph

Fecha:
2020-05-21 /Definitive
Comité:
AW/4
Equivalencias internacionales:

ISO/DIS 5530-2

Resumen:

This part of ISO 5530 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 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

This part of ISO 5530 is based on ICC 114[3]. and AACC method 54-10.

Keywords:
Cereal flour, Food testing, Dough, Wheat, Rheological properties, Test equipment, Flour
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