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ISO 5530-1

3rd Edition, April 15, 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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Description / Abstract:

This part of ISO 5530 specifies a method, using a farinograph, for the determination of the water absorption of flours and the mixing behavior 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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