BS EN ISO 5530-1:2025
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 января 2025 г.
- ICS:
- 67.060
- SKU:
- BS EN ISO 5530-1:2025
Abstract
1 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 AACC Method 54-21.02 [ 6 ] .
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