EN
SR EN ISO 5530-2:2015
Făină de grâu. Caracteristici fizice ale aluaturilor. Partea 2: Determinarea proprietăţilor reologice utilizând un extensograf
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.).
Status :
Anulat
Data aprobării : 29.05.2015
Data anulării : 31.07.2025
Număr de pagini : 24
ICS : 67.060 Cereale, leguminoase si produse derivate
Comitet tehnic : 180 - Seminţe de consum
- Inlocuieste SR ISO 5530-2:1999
- Inlocuit prin SR EN ISO 5530-2:2025