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Norm
ÖNORM EN ISO 5530-1
Issue date: 2020 06 15
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020)
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 | 38 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.).