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BSI - BS EN ISO 5530-1

Wheat flour — Physical characteristics of doughs Part 1: Determination of water absorption and rheological properties using a farinograph

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Organization: BSI
Publication Date: 31 December 2014
Status: active
Page Count: 36
ICS Code (Cereals, pulses and derived products): 67.060

Document History

20/30374677 DC
May 21, 2020
Draft BS EN ISO 5530-1 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.
BS EN ISO 5530-1
December 31, 2014
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.

References

This document references:
5725-1 - Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
Published by ISO on July 1, 2023
This document — introduces conditions, constraints and resources necessary to evaluate a measurement method or a result; — defines an organizational scheme for the acquisition of trueness and...
This document references:
BS ISO 5725-2 - Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
Published by BSI on December 31, 2019
A description is not available for this item.
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