|Number of pages||26|
|Committee||Beleidscommissie Landbouw & Levensmiddelen|
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.).
|English title||Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph|