Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
NORM herausgegeben am 1.9.2015
Designation standards: ČSN EN ISO 5530-1
Classification mark: 461507
Catalog number: 97709
Publication date standards: 1.9.2015
The number of pages: 40
Approximate weight : 120 g (0.26 lbs)
Country: Czech technical standard
Kategorie: Technische Normen ČSN
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