BS EN ISO 5530-1:2014
Wheat flour. Physical characteristics of doughs - Determination of water absorption and rheological properties using a farinograph
Wheat flour. Physical characteristics of doughs - Determination of water absorption and rheological properties using a farinograph
- Статус документа:
- Отменён
- Формат:
- Электронный (PDF)
- Дата публикации:
- 31 декабря 2014 г.
- ICS:
- 67.060
- Технический комитет:
- CEN
- SKU:
- BS EN ISO 5530-1:2014
Abstract
What is ISO 5530-1 - Determination of rheological properties of wheat dough about?
ISO 5530 is an international standard on wheat flour that discusses the determination of water absorption and rheological properties using a farinograph to enhance the physical characteristics of wheat dough.
ISO 5530-1 is the first part of the ISO 5530 series that 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 under ISO 5530-1 is applicable to experimental and commercial flour from wheat (Triticum aestivum L.). <span data-ccp-props='{"134233279":true,"201341983":0,"335551550":6,"335551620...
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