ČSN EN ISO 5530-1 (461507) Date: 1.9.2015

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

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Preview for ČSN EN ISO 5530-1 Date: 1.9.2015

ČSN EN ISO 5530-1 (461507)

Date: 1.9.2015

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

97709
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Annotation:

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

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  • 2018-08-20

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