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ISO 5530-1:2013
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ISO 5530-1:2013
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinographMore info
ISO 5530-1:2013 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.).
| Author | ISO/TC 34/SC 4 Cereals and pulses |
|---|---|
| Editor | ISO |
| Document type | Standard |
| Format | Paper |
| Edition | 3 |
| ICS | 67.060 : Cereals, pulses and derived products
|
| Number of pages | 26 |
| Replace | ISO 5530-1:1997 |
| Weight(kg.) | 0.1442 |
| Year | 2013 |
| Country | Switzerland |