Over deze norm
|Commissie||Beleidscommissie Landbouw & Levensmiddelen|
Is based on Standard No.115 of the International Assotiation for Cereal Science and Technology (ICC). The method consists in measuring and recording of the consitency of a dough as it is formed from flour and water, as it is developed, and as it is broken down. An informative annex A gives a description of the valorigraph.
|Engelse titel||Wheat flour - Physical characteristics of doughs - Part 3: Determination of water absorption and rheological properties using a valorigraph|