{"id":338242,"date":"2024-10-19T23:39:54","date_gmt":"2024-10-19T23:39:54","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-5530-22015\/"},"modified":"2024-10-25T22:45:54","modified_gmt":"2024-10-25T22:45:54","slug":"bs-en-iso-5530-22015","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-5530-22015\/","title":{"rendered":"BS EN ISO 5530-2:2015"},"content":{"rendered":"

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\u2013extension 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.).<\/p>\n

\n

NOTE This part of ISO 5530 is based on ICC 114.[3]<\/p>\n<\/blockquote>\n

PDF Catalog<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
PDF Pages<\/th>\nPDF Title<\/th>\n<\/tr>\n
4<\/td>\nForeword <\/td>\n<\/tr>\n
6<\/td>\nForeword <\/td>\n<\/tr>\n
7<\/td>\n1\tScope
2\tNormative references
3\tTerms and definitions <\/td>\n<\/tr>\n
8<\/td>\n4\tPrinciple
5\tReagents
6\tApparatus <\/td>\n<\/tr>\n
9<\/td>\n7\tSampling
8\tProcedure
8.1\tDetermination of the moisture content of the flour
8.2\tPreparation of apparatus <\/td>\n<\/tr>\n
10<\/td>\n8.3\tTest portion
8.4\tPreparation of the dough <\/td>\n<\/tr>\n
11<\/td>\n8.5\tDetermination
9\tExpression of results
9.1\tGeneral <\/td>\n<\/tr>\n
12<\/td>\n9.2\tWater absorption
9.3\tResistance to stretching
9.4\tExtensibility, E
9.5\tEnergy
9.6\tRatio (R\/E) <\/td>\n<\/tr>\n
13<\/td>\n10\tPrecision
10.1\tRepeatability
10.2\tReproducibility <\/td>\n<\/tr>\n
14<\/td>\n11\tTest report <\/td>\n<\/tr>\n
15<\/td>\nAnnex\u00a0A
\n(informative)<\/p>\n

Description of the extensograph <\/td>\n<\/tr>\n

19<\/td>\nAnnex\u00a0B
\n(informative)<\/p>\n

Results of interlaboratory tests <\/td>\n<\/tr>\n

20<\/td>\nBibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Wheat flour. Physical characteristics of doughs – Determination of rheological properties using an extensograph<\/b><\/p>\n\n\n\n\n
Published By<\/td>\nPublication Date<\/td>\nNumber of Pages<\/td>\n<\/tr>\n
BSI<\/b><\/a><\/td>\n2015<\/td>\n24<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":338247,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[2641],"product_tag":[],"class_list":{"0":"post-338242","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-bsi","8":"first","9":"instock","10":"sold-individually","11":"shipping-taxable","12":"purchasable","13":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/338242","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/338247"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=338242"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=338242"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=338242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}