Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
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English Hardcopy
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Number of Standard:
CSN EN ISO 5530-1
Category:
461507
Pages:
40
Released:
01.09.2015
Catalog number:
97709
DESCRIPTION
CSN EN ISO 5530-1
CSN EN ISO 5530-1 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] Original English text of CSN EN Standard. The price of the Standard included all amendments and correcturs.
