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NBN EN ISO 5530-1:2015
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
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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.).
The method is applicable to experimental and commercial flour from wheat (Triticum aestivum L.).
Technical characteristics
| Publisher | Bureau de Normalisation Belge (NBN) |
| Publication Date | 02/02/2015 |
| Cancellation Date | 06/30/2015 |
| Page Count | 18 |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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