STN EN ISO 5530-2
| Name: | STN EN ISO 5530-2 |
| Validity: | Valid |
| Number of pages: | 64 |
| Language: |
EN
|
| Paper: | 24,40€ |
| Electronic version |
a) Only read (without ability to print and copy)
21,96€ b) Without ability to print, with ability to copy (printscreen) 24,40€ c) With ability to print and copy (printscreen) 31,72€ |
| Slovak title | Pšeničná múka. Fyzikálne charakteristiky ciest. Časť 2: Stanovenie reologických vlastností pomocou extenzografu (ISO 5530-2: 2025) |
| English title | Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025) |
| Release Date: | 01. 08. 2025 |
| Date of withdrawal: | |
| ICS: | 67.060 |
| Sorting character/National clasification code | 56 0610 |
| Level of incorporation: | idt ISO 5530-2:2025, idt EN ISO 5530-2:2025 |
| Official Journal | 07/25 |
| Amendments | |
| Replaced by: | |
| Repleces: | STN EN ISO 5530-2:2015-05 (56 0610) |
| Note in Official Journal: | |
| Subject of the standard: | 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. 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) |
| Preview: | Náhľad normy (PDF) |