ISO 5530-3:1988

Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph

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.

OEN:

ISO

Langue:

English

Code(s) de l'ICS:

67.060

Statut:

Publié

Date de Publication:

1988-12-28

Numéro Standard:

ISO 5530-3:1988