SS-EN-ISO-5530-1 › Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
SS-EN-ISO-5530-1
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2014 EDITION
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CURRENT
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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. The method is applicable to experimental and commercial flour from wheat (Triticum aestivum L.).
To find similar documents by classification:
67.060 (Cereals, pulses and derived products Including grains, corn, flours, baked products, etc.)
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Designation Name
SS-EN ISO 5530-1:2014
Revision Level
2014 EDITION
Status
Current
Publication Date
Dec. 21, 2014
Language(s)
English
Page Count
40
International Equivalent
EN ISO 5530-1:2014(IDT); ISO 5530-1:2013(IDT)