ISO - FDIS 5530-1
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
pending
| Organization: | ISO |
| Publication Date: | 1 July 2021 |
| Status: | pending |
| Page Count: | 44 |
| ICS Code (Cereals, pulses and derived products): | 67.060 |
scope:
This document 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 flours from wheat (Triticum aestivum L.).
NOTE This document is related to ICC 115/1[5] and AACCI Method 54-21.02[6].
Document History
FDIS 5530-1
July 1, 2021
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
This document 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...
April 15, 2013
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 behavior of doughs made from them by a constant flour mass...
December 15, 1997
Wheat Flour - Physical Characteristics of Doughs - Part 1: Determination of Water Absorption and Rheological Properties Using a Farinograph
A description is not available for this item.
January 1, 1988
Wheat Flour - Physical Characteristics of Doughs - Part 1: Determination of Water Absorption and Rheological Properties Using a Farinograph
A description is not available for this item.