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Norm
ISO 5530-1:2013
Issue date: 2013 04 10
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
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 c...
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Valid
Publisher:
International Organization for Standardization
Format:
Digital | 26 Pages
Language:
English
ICS
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.).
ISO 5530-1:2013
2013 04 10
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rhe...
Norm
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ISO 5530-1:1997
1997 12 04
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rhe...
Norm
ISO 5530-1:1988
1988 12 29
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rhe...
Norm