ICS 67.060                          CHD 20

Reaffirmed 2022

NATIONAL FOREWORD

This Indian Standard (Part 2) (Second Revision) which is identical with ISO 5530-2 : 2012 ‘Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph’ issued by the International Organization for Standardization (ISO) was adopted by the Bureau of Indian Standards on the recommendation of the Ready-to-Eat Foods and Specialized Products Sectional Committee and approval of Food and Agriculture Division Council.

This standard was first published in 1988 and then revised in 1999. This revision is being undertaken to align it with the latest version of ISO 5530-2.

This standard is published in parts. Other parts are:

Part 1 Determination of water absorption and rheological properties using a farinograph

Part 3 Determination of water absorption and rheological properties using a valorigraph

The text of ISO Standard has been approved as suitable for publication as an Indian Standard without deviations. Certain conventions are however not identical to those used in Indian Standards. Attention is particularly drawn to the following:

a) Wherever the words ‘International Standard’ appear referring to this standard, they should be read as ‘Indian Standard’.

b) Comma (,) has been used as a decimal marker while in Indian Standards, the current practice is to use a point (.) as the decimal marker.