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Norm
ÖNORM EN ISO 5530-1
Issue date: 2015 02 01
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
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 b...
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Valid
Publisher:
Austrian Standards International
Format:
Digital | 33 Pages
Language:
German
| English
| Download GER/ENG
Optionally co-design standards:
ICS
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.).
ÖNORM EN ISO 5530-1
2015 02 01
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rhe...
Norm
↖
Norm
ISO 712:2009
Issue date :
2009 10 30
Cereals and cereal products — Determination of moisture content — Reference method
Norm
ISO 712:2009
Issue date :
2009 10 30
Cereals and cereal products — Determination of moisture content — Reference method
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