M00026863
New product
WHEAT FLOUR - PHYSICAL CHARACTERISTICS OF DOUGHS - PART 1: DETERMINATION OF WATER ABSORPTION AND RHEOLOGICAL PROPERTIES USING A FARINOGRAPH
International Organization for Standardization
In stock
Warning: Last items in stock!
Availability date: 11/05/2021
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagent
6 Apparatus
7 Sampling
8 Procedure
9 Evaluation of the farinogram and calculation of
the derived rheological characteristics
10 Precision
11 Test report
Annex A (informative) - Description of the farinograph
Annex B (informative) - Examples of farinograms
Annex C (informative) - Results of interlaboratory tests
Bibliography
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.
Published | |
Document Type | Standard |
Status | Current |
Publisher | International Organization for Standardization |
Pages | |
ISBN | |
Committee | TC 34 |
Supersedes |
|