Standard

ISO 5530-1:2013 en

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph

108,70 118,48 Incl BTW

About norm

Status Current
Number of pages 26
Committee Beleidscommissie Landbouw & Levensmiddelen
Published on 15-04-2013
Language English
This part of ISO 5530 specifies a method, using a farinograph, for the determination of the water absorption of flours and the mixing behaviour of doughs made from them by a constant flour mass procedure, or by a constant dough mass procedure. The method is applicable to experimental and commercial flour from wheat (Triticum aestivum L.).

Details

ICS-code 67.060
English title Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
Replaces

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