Standard Swedish standard · SS-EN ISO 5530-1:2014

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)

Status: Valid

Scope
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.).

Subjects

Cereals, pulses and derived products


Product information

Language: English

Written by: Spannmål, SIS/TK 435/AG 04

International title: Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)

Article no: STD-104974

Edition: 1

Approved: 12/21/2014

No of pages: 40