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immediate downloadReleased: 2020-05-21
20/30374677 DC
BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs Part 1. Determination of water absorption and rheological properties using a farinograph
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| Standard number: | 20/30374677 DC |
| Pages: | 37 |
| Released: | 2020-05-21 |
| Status: | Draft for Comment |
DESCRIPTION
20/30374677 DC
This standard 20/30374677 DC BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs is classified in these ICS categories:
- 67.060 Cereals, pulses and derived products
- 67.060 Cereals, pulses and derived products
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.).
NOTE
This part of ISO 5530 is based on ICC 115/1[1] and AACC Method 54-21.2[2].