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Homepage>ISO Standards>ISO 5530-1:2013-Wheat flour — Physical characteristics of doughs-Part 1: Determination of water absorption and rheological properties using a farinograph
download between 0-24 hoursReleased: 2013
ISO 5530-1:2013-Wheat flour — Physical characteristics of doughs-Part 1: Determination of water absorption and rheological properties using a farinograph

ISO 5530-1:2013

ISO 5530-1:2013-Wheat flour — Physical characteristics of doughs-Part 1: Determination of water absorption and rheological properties using a farinograph

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French Hardcopy
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Standard´s number:ISO 5530-1:2013
Pages:26
Edition:3
Released:2013
DESCRIPTION

ISO 5530-1:2013


ISO 5530-1:2013 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.).
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