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ISO 5530-3:1988 (R2018)
Wheat flour — Physical characteristics of doughs
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Summary
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.
Notes
90.60 : Clôture de l'examen
Technical characteristics
| Publisher | International Organization for Standardization (ISO) |
| Publication Date | 12/29/1988 |
| Confirmation Date | 07/11/2018 |
| Edition | 1 |
| Page Count | 6 |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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29/12/1988
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