ISO INTERNATIONAL STANDARD 5530-2 Third edition 2012-07-01 Wheat flour Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph Farines de blé tendre - Caractéristiques physiques des pates - Partie 2: Détermination des caractéristiques rheologiques au moyen de I'extensographe Reference number ISO 5530-2:2012(E) LSO @ ISO 2012 ted without license from IHS Not for Resale ISO5530-2:2012(E) COPYRIGHTPROTECTEDDOCUMENT ISO2012 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the address below or ISO's member body in the country of the requester. ISO copyright office Case postale 56 · CH-1211 Geneva 20 Tel. + 41 22 749 01 11 Fax + 41 22 749 09 47 E-mail copyright@iso.org Web www.iso.org Published in Switzerland @ ISO 2012 -All rights reserved No reproductic etworking permitted without license from IHS Not for Resale ISO 5530-2:2012(E) Contents Page Foreword ..iv 1 Scope 2 Normative references 3 Terms and definitions. 4 Principle. .2 5 Reagents 2 6 Apparatus . 2 7 Sampling.. 3 8 Procedure 3 8.1 Determinationofthemoisturecontentoftheflour 3 8.2 Preparation of apparatus. 3 8.3 Test portion.. 8.4 Preparation of the dough 8.5 Determination.. 9 Expression of results . 9.1 5 9.2 Water absorption. 6 9.3 Resistance to stretching 6 9.4 Extensibility, E 9.5 Energy 9.6 Ratio (R/E) 6 10 Precision 10.1 Repeatability 10.2 Reproducibility. 11 .8 Annex A (informative) Description of the extensograph 9 Annex B (informative) Results of interlaboratory tests. Bibliography .14 ili e with IS Not for Resale