What is ISO 5530-2-Determination of rheological properties of doughs about?
ISO 5530 is an international standard on wheat flour that discusses the physical characteristics of doughs. ISO 5530-2 provides the best industry guidance on the determination of rheological properties using an extensograph to improve the quality of the wheat flour.
ISO 5530-2 is the second part of a multi-series that 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 the general quality of flour and its response to improving agents.
The method under ISO 5530 applies to experimental and commercial flours from wheat (Triticum aestivum L.)
Note: ISO 5530-2 is based on ICC 114.
Who is ISO 5530-2-Determination of rheological properties of doughs for?
ISO 5530-2 on the determination of rheological properties of doughs is useful for:
- Food scientists
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use ISO 5530-2-Determination of rheological properties of doughs?
Wheat flour is used for bakery products like bread, biscuits, and cake. It is also used in some of the traditional products and sweets preparation. The size and shape of the curves obtained are a guide to the physical properties of the dough. These physical properties influence the end-use quality of the flour.
ISO 5530-2 provides you with apparatus, sampling, determination of the moisture content of the flour, procedures, expression of results, and much more. The methods and procedures provided by ISO 5530-2 assist in determining the rheological properties of wheat dough, enhancing the quality of dough and ensuring it is free from contaminations.
With obedience and compliance to ISO 5530-2, you can enhance the efficacy of the wheat dough and manufacture a standardized high-quality product.