>BS EN ISO 5530-1:2025 Wheat flour. Physical characteristics of doughs Determination of water absorption and rheological properties using a farinograph
sklademVydáno: 2025-01-27
BS EN ISO 5530-1:2025
Wheat flour. Physical characteristics of doughs Determination of water absorption and rheological properties using a farinograph
Formát
Dostupnost
Cena a měna
Anglicky Zabezpečené PDF
K okamžitému stažení
Netisknutelné
8568 Kč
Anglicky Tisk
Skladem
8568 Kč
Označení normy:
BS EN ISO 5530-1:2025
Počet stran:
46
Vydáno:
2025-01-27
ISBN:
978 0 539 00270 6
Status:
Standard
Popis
BS EN ISO 5530-1:2025
This standard BS EN ISO 5530-1:2025 Wheat flour. Physical characteristics of doughs is classified in these ICS categories:
67.060 Cereals, pulses and derived products
This document 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 flours from wheat (Triticum aestivum L.). NOTE This document is related to ICC 115/1[5] and AACC Method 54-21.02[6].
