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Hlavní stránka>20/30374677 DC BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs Part 1. Determination of water absorption and rheological properties using a farinograph
sklademVydáno: 2020-05-21
20/30374677 DC BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs Part 1. Determination of water absorption and rheological properties using a farinograph

20/30374677 DC

BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs Part 1. Determination of water absorption and rheological properties using a farinograph

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Označení normy:20/30374677 DC
Počet stran:37
Vydáno:2020-05-21
Status:Draft for Comment
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20/30374677 DC


This standard 20/30374677 DC BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs is classified in these ICS categories:
  • 67.060 Cereals, pulses and derived products

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.).

NOTE

This part of ISO 5530 is based on ICC 115/1[1] and AACC Method 54-21.2[2].


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