<p>This part of ISO 5530 specifies a method, using an extensograph, for the determination of the rheological</p>
<p>properties of wheat flour dough in an extension test. The recorded load?extension curve is used to assess</p>
<p>general quality of flour and its response to improving agents.</p>
<p>The method is applicable to experimental and commercial flours from wheat (<i>Triticum aestivum </i>L.).</p>
<p>NOTE This part of ISO 5530 is based on ICC 114.[3]</p>
Registration number (WIID)
50934
Scope
<p>This part of ISO 5530 specifies a method, using an extensograph, for the determination of the rheological</p>
<p>properties of wheat flour dough in an extension test. The recorded load?extension curve is used to assess</p>
<p>general quality of flour and its response to improving agents.</p>
<p>The method is applicable to experimental and commercial flours from wheat (<i>Triticum aestivum </i>L.).</p>
<p>NOTE This part of ISO 5530 is based on ICC 114.[3]</p>
