PRICES include / exclude VAT
Sponsored link
sklademVydáno: 2015-02-28
BS EN ISO 5530-2:2015
Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph
Format
Availability
Price and currency
Anglicky Secure PDF
Immediate download
254.31 €
You can read the standard for 1 hour. More information in the category: E-reading
Reading the standardfor 1 hour
25.43 €
You can read the standard for 24 hours. More information in the category: E-reading
Reading the standardfor 24 hours
76.29 €
Anglicky Hardcopy
In stock
254.31 €
| Označení normy: | BS EN ISO 5530-2:2015 |
| Počet stran: | 24 |
| Vydáno: | 2015-02-28 |
| ISBN: | 978 0 580 86713 2 |
| Status: | Standard |
DESCRIPTION
BS EN ISO 5530-2:2015
This standard BS EN ISO 5530-2:2015 Wheat flour. Physical characteristics of doughs is classified in these ICS categories:
- 67.060 Cereals, pulses and derived products
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]