Standard Svensk 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: Gällande

Omfattning
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.).

Ämnesområden

Spannmål, baljväxter samt produkter därav


Produktinformation

Språk: Engelska

Framtagen av: Spannmål, SIS/TK 435/AG 04

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

Artikelnummer: STD-104974

Utgåva: 1

Fastställd: 2014-12-21

Antal sidor: 40