718748

ISO 5530-3:1988

Wheat flour -- Physical characteristics of doughs -- Part 3: Determination of water absorption and rheological properties using a valorigraph

standard by International Organization for Standardization , 12/01/1988

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Full Description

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.

 

Product Details

Published:
12/01/1988
Number of Pages:
6
File Size:
1 file , 1.8 MB
Same As:
BS 4317-22:1989
Note:
This product is unavailable in Ukraine, Russia, Belarus