Norm

NEN-EN-ISO 5530-1:2015 en

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

106,87

Over deze norm

Status Definitief
Aantal pagina's 26
Commissie Beleidscommissie Landbouw & Levensmiddelen
Gepubliceerd op 01-01-2015
Taal Engels
NEN-EN-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
Nederlandse titel Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
Engelse titel Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
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