Codes & Standards - Purchase
ISO 5530-1:2013
Wheat flour -- Physical characteristics of doughs -- Part 1: Determination of water absorption and rheological properties using a farinograph
SKU: iso_043417_149240
Published by ISO
Publication Year 2013
3 Edition
26 pages
Product Details
ISO 5530-1:2013 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.).