<p class="MsoBodyText"><span lang="EN-GB">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 used to assess the general quality of flour and its response to improving agents.</span></p>
<p class="MsoBodyText"><span lang="EN-GB">The method is applicable to experimental and commercial flours from wheat (<em style="mso-bidi-font-style: normal;">Triticum aestivum</em> L.).</span></p>
<p class="Note"><span lang="EN-GB">NOTE 1<span style="mso-tab-count: 1;"> </span>This document is related to ICC 114<sup>[</sup><sup>5</sup><sup>]</sup> and AACC Method 54-10<sup>[</sup><sup>6</sup><sup>]</sup>.</span></p>
<p class="Note"><span lang="EN-GB">NOTE 2<span style="mso-tab-count: 1;"> </span>For dough preparation, a farinograph is used (see 6.2)</span></p>
Registration number (WIID)
75567
Scope
<p class="MsoBodyText"><span lang="EN-GB">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 used to assess the general quality of flour and its response to improving agents.</span></p>
<p class="MsoBodyText"><span lang="EN-GB">The method is applicable to experimental and commercial flours from wheat (<em style="mso-bidi-font-style: normal;">Triticum aestivum</em> L.).</span></p>
<p class="Note"><span lang="EN-GB">NOTE 1<span style="mso-tab-count: 1;"> </span>This document is related to ICC 114<sup>[</sup><sup>5</sup><sup>]</sup> and AACC Method 54-10<sup>[</sup><sup>6</sup><sup>]</sup>.</span></p>
<p class="Note"><span lang="EN-GB">NOTE 2<span style="mso-tab-count: 1;"> </span>For dough preparation, a farinograph is used (see 6.2)</span></p>
