Log inSign up
LANGUAGE czen
Menu
ContactSTOREFAQNews
SEARCH
0
Total price
0 €
PRICES include / exclude VAT
Homepage>ISO 5530-1:2025-Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
sklademVydáno: 2025
ISO 5530-1:2025-Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

ISO 5530-1:2025

ISO 5530-1:2025-Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

Format
Availability
Price and currency
Anglicky PDF
Immediate download
222.27 €
Francouzsky PDF
Immediate download
222.27 €
Anglicky Hardcopy
In stock
222.27 €
Francouzsky Hardcopy
In stock
222.27 €
Označení normy:ISO 5530-1:2025
Počet stran:39
Vydání:4
Vydáno:2025
DESCRIPTION

ISO 5530-1:2025


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].
Print