ISO 5530的这一部分规定了一种使用拉伸仪测定流变的方法 小麦面团在拉伸试验中的特性。记录的负载？延伸曲线用于评估 面粉的一般品质及其对改良剂的反应。 该方法适用于小麦(Triticum aestivum L.)的实验和商业面粉。 注:ISO 5530的这一部分基于ICC 114。[3]

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?extension 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.). NOTE This part of ISO 5530 is based on ICC 114.[3]