Overview - ISO 5530-2:2025 (Wheat flour, extensograph)
ISO 5530-2:2025 specifies a standardized method to determine the rheological properties of wheat (Triticum aestivum L.) flour doughs using an extensograph. The test records a load–extension curve from an extension test to assess general flour quality and the dough response to improvers. Dough is prepared in a farinograph and shaped on an extensograph; successive cycles of moulding, rest and stretching produce curves used to evaluate resistance, extensibility and energy - key indicators of end‑use performance.
Key topics and technical requirements
- Scope and applicability: Method applies to experimental and commercial wheat flours.
- Measured parameters:
- Extensograph water absorption - water volume (mL/100 g flour) needed to reach a consistency of 500 FU (at 14.0% moisture basis).
- Maximum resistance (Rm) - mean peak force from two test pieces.
- Resistance at constant deformation (R50) - force after 50 mm transposition.
- Extensibility (E) - distance to rupture (mm).
- Energy - area under the load–extension curve (work required to stretch).
- Ratio R/E - balance between strength and extensibility.
- Apparatus and operating characteristics (as specified):
- Extensograph with thermostat; balling unit rotation ~83 ± 3 min⁻¹; moulder ~15 ± 1 min⁻¹.
- Hook speed ≈ 1.45 ± 0.05 cm/s; chart speed ≈ 0.65 ± 0.01 cm/s.
- Force calibration ~12.3 ± 0.3 mN per extensograph unit (EU).
- Farinograph used for dough mixing under ISO 5530-1 conditions.
- Procedure essentials: moisture determination (ISO 712-1 or validated NIR), dough preparation in farinograph, moulding on extensograph, three stretching cycles, and expression of results with stated repeatability/reproducibility.
- Quality assurance: Includes interlaboratory precision data and guidance for electronic devices and older instrument calibrations.
Practical applications and target users
ISO 5530-2:2025 is used to:
- Characterize flour functionality for baking (bread, rolls) and product development.
- Evaluate the effect of improvers, blends and milling fractions on dough rheology.
- Support quality control in flour mills and ingredient suppliers.
- Provide test procedures for R&D in bakeries, cereal chemistry labs and ingredient formulation.
- Assist equipment manufacturers and certification bodies with harmonized test methods.
Typical users: flour millers, cereal chemists, bakery R&D teams, QC laboratories, ingredient technologists, and standards bodies.
Related standards
- ISO 5530-1 (Farinograph method - water absorption)
- ISO 712-1 (Moisture reference method)
- ISO 24333 (Sampling recommendations)
- ICC 114 and AACC Method 54-10 (related extensograph methods)
- ISO 3696, ISO 12099 (water and NIR validation)
Keywords: ISO 5530-2:2025, extensograph, wheat flour rheology, dough testing, farinograph, extensibility, resistance, water absorption, R/E ratio.
Open preview (PDF)Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph