Codes & Standards - Purchase
ISO 5530-3:1988
Wheat flour -- Physical characteristics of doughs -- Part 3: Determination of water absorption and rheological properties using a valorigraph
SKU: iso_011591_104536
Published by ISO
Publication Year 1988
1 Edition
6 pages
Product Details
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.