DSF/FprEN ISO 5530-1
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
inactive
| Organization: | DS |
| Status: | inactive |
| 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.).
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...
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
DSF/FprEN ISO 5530-1
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...