ISO 5530-1:2013
Superseded , Has Draft Standard
Historical

ISO 5530-1:2013

Wheat flour — Physical characteristics of doughs
Most recent standard
Draft standard

Summary

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.).

Notes

90.92 : Norme internationale à réviser

Technical characteristics

Publisher International Organization for Standardization (ISO)
Publication Date 04/10/2013
Edition 3
Page Count 26
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ISBN ---
Weight (in grams) ---
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