BAS EN ISO 5530-1:2016
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
General Information
Status: Published
No. of pages: 29
Language: English
Edition: 1.
Adoption method: Endorsment
Publication date: 24.06.2016
Technical committee:
...
Abstract
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.).
Lifecycle
...
Original document and degree of correspondence
- EN ISO 5530-1:2014, identical
- ISO 5530-1:2013, identical