DIN EN ISO 5530-1
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020); German and English version prEN ISO 5530-1:2020
pending
| Organization: | DIN |
| Publication Date: | 1 June 2020 |
| Status: | pending |
| Page Count: | 73 |
| ICS Code (Cereals, pulses and derived products): | 67.060 |
Document History
DIN EN ISO 5530-1
June 1, 2020
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020); German and English version prEN ISO 5530-1:2020
A description is not available for this item.
March 1, 2015
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013); German version EN ISO 5530-1:2014
Dieser Teil von ISO 5530 legt unter Verwendung eines Farinographen ein Verfahren zur Bestimmung der Wasseraufnahme von Mehlen und dem Knetverhalten von Teigen fest, die mit einem Verfahren mit...
August 1, 2014
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013); German version FprEN ISO 5530-1:2014
A description is not available for this item.