ISO 5530-2:2025
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
Product Details
The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.).
NOTE 1 This document is related to ICC 114[5] and AACC Method 54-10[6].
NOTE 2 For dough preparation, a farinograph is used (see 6.2)