Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021); German version FprEN ISO 5530-1:2021
Abstract
This part of ISO 5530 specifies a method, using a farinograph, for the determination of the water absorption of flours and the mixing behavior of doughs made from them by a constant flour mass procedure, or by a constant dough mass procedure.
Begin
2018-03-14
WI
00338078
Planned document number
DIN EN ISO 5530-1
Project number
05702104
Responsible national committee
NA 057-05-06 AA - Cereals and cereal products
Responsible european committee
CEN/TC 338 - Cereal and cereal products
Responsible international committee
ISO/TC 34/SC 4 - Cereals and pulses
draft standard
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020); German and English version prEN ISO 5530-1:2020
2020-06
Order from DIN Media
