Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025); German version EN ISO 5530-2:2025

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DIN EN ISO 5530-2:2025-09

Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025); German version EN ISO 5530-2:2025

German title
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 2: Bestimmung der rheologischen Eigenschaften mittels Extensograph (ISO 5530-2:2025); Deutsche Fassung EN ISO 5530-2:2025
Publication date
2025-09
Original language
German
Pages
55

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Publication date
2025-09
Original language
German
Pages
55

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Content

ICS

67.060
Replacement amendments

This document replaces DIN EN ISO 5530-2:2015-03 .

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