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BS EN ISO 5530-2:2025 | British Standards

Standards Shop | ICS 67 |  ICS 67.060

67.060 Cereals, pulses and derived products

Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph

Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph

BS EN ISO 5530-2:2025

Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph


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ISBN: 9780539002713

Keywords:
Cereal flour, Food testing, Dough, Wheat, Rheological properties, Test equipment, Flour, PDF
Publication Date27 Jan 2025
Product SKU30374681
ISBN9780539002713
BSI CodeBS EN ISO 5530-2:2025
No. of pages62
ReplacesBS 4317-21:1999|BS EN ISO 5530-2:2015
PublisherBritish Standards Institution
Identical National Standard to:
  • EN ISO 5530-2
  • ISO 5530-2




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