CEN - EN ISO 5530-1
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
active, Most Current
| Organization: | CEN |
| Publication Date: | 1 December 2014 |
| Status: | active |
| Page Count: | 36 |
| ICS Code (Cereals, pulses and derived products): | 67.060 |
scope:
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]
Document History
EN ISO 5530-1
December 1, 2014
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
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...