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)

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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)
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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.).

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Spannmål, baljväxter samt produkter därav (67.060)


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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)
Prenumerera på standarden - Läs mer Dölj
Pris: 995 SEK
standard ikon pdf

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Pris: 995 SEK
standard ikon

Papper

Pris: 1 592 SEK
standard ikon pdf + standard ikon

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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