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ISO 5530-1:2013

Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

Standard 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.).

General Information

Status : Published
Standard Type: Main
Document No: ISO 5530-1:2013
Document Year: 2013
Pages: 26
Edition: 3
  • ICS:
  • 67.060 Cereals, pulses and derived products

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ISO 5530-1:2013
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