1855711

ISO 5530-1:2013

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

standard by International Organization for Standardization , 04/15/2013

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Full Description

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.).

 

Product Details

Published:
04/15/2013
File Size:
1 file , 1.3 MB
Same As:
BS EN ISO 5530-1:2014, DIN EN ISO 5530-1
Note:
This product is unavailable in Ukraine, Russia, Belarus
 

Document History

  1. ISO 5530-1:2013

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

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  2. ISO 5530-1:1997


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

    • Historical Version