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Active standard | Published: 29/12/1988
ISO 5530-3:1988
Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph
(Farines de blé tendre — Caractéristiques physiques des pâtes — Partie 3: Détermination de l´absorption d´eau et des caractéristiques rhéologiques au moyen du valorigraphe)
Available languages: English, French
Available design: electronic design (pdf), Print design
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Detail information
Designation: ISO 5530-3:1988
Publication date: 29/12/1988
Pages: 6
Country: International technical standard
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You can buy at www.mystandards.bizAnotation
Description / Abstract: Is based on Standard No.115 of the International Assotiation for Cereal Science and Technology (ICC). The method consists in measuring and recording of the consitency of a dough as it is formed from flour and water, as it is developed, and as it is broken down. An informative annex A gives a description of the valorigraph.Popular Publishers
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