标准摘要
[中文适用范围]： 本文件规定了使用延伸仪测定小麦粉面团流变性质的方法。通过记录的负荷-延伸曲线，评估面粉的质量及其对改善剂的反应。该方法适用于从小麦（Triticum aestivum L.）获得的实验和商业用面粉。 [外文原描述]： This document specifies a method using an extensograph for the determination of the rheological properties of wheat flour doughs 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 is applicable to experimental and commercial flours from wheat ( Triticum aestivum L.). NOTE 1 This document is related to ICC 114 [ 5 ] and AACC Method 54-10 [ 6 ] . NOTE 2 For dough preparation, a farinograph is used (see 6.2)
英文名称Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph