DSF/PREN 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)
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| Organization: | DS |
| Status: | active |
| Page Count: | 37 |
| ICS Code (Cereals, pulses and derived products): | 67.060 |
scope:
Farines de blé tendre -- Caractéristiques physiques des pâtes -- Partie 1: Détermination de l'absorption d'eau et des caractéristiques rhéologiques au moyen du farinographe
Document History
January 16, 2015
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...
DSF/PREN 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)
Farines de blé tendre -- Caractéristiques physiques des pâtes -- Partie 1: Détermination de l'absorption d'eau et des caractéristiques rhéologiques au moyen du farinographe
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
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...