ISO-5530-3 › Wheat flour -- Physical characteristics of doughs -- Part 3: Determination of water absorption and rheological properties using a valorigraph

ISO-5530-3 - 1ST EDITION - CURRENT


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Is based on Standard No.115 of the International Assotiation for Cereal Science and Technology (ICC). The method consists in measuring and recording of the consitency of a dough as it is formed from flour and water, as it is developed, and as it is broken down. An informative annex A gives a description of the valorigraph.

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67.060 (Cereals, pulses and derived products Including grains, corn, flours, baked products, etc.)

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Document Number

ISO 5530-3:1988

Revision Level

1ST EDITION

Status

Current

Publication Date

Dec. 15, 1988

Committee Number

ISO TC 34/SC 4