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BSI 20/30374677 DC 2020

BSI 20/30374677 DC 2020

$13.70

BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs – Part 1. Determination of water absorption and rheological properties using a farinograph

Published By Publication Date Number of Pages
BSI 2020 37
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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.).

NOTE

This part of ISO 5530 is based on ICC 115/1[1] and AACC Method 54-21.2[2].

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BSI 20/30374677 DC 2020
$13.70