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ISO 5530-1:2013 PDF

ISO 5530-1:2013 PDF

Name:
ISO 5530-1:2013 PDF

Published Date:
04/15/2013

Status:
Active

Description:

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

Publisher:
International Organization for Standardization

Document status:
Active
Format:
Electronic (PDF)
Delivery time:
10 minutes
Delivery time (for Russian version):
200 business days
SKU:
Choose Document Language:
$49.8
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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.).


File Size : 1 file , 1.3 MB
Note : This product is unavailable in Ukraine, Russia, Belarus
Published : 04/15/2013
Same As : ISO 5530-1:2013

History

ISO 5530-1:2013
ISO 5530-1:2013
Published Date: 04/15/2013
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
$49.8
ISO 5530-1:1997
ISO 5530-1:1997
Published Date: 12/01/1997
Wheat flour -- Physical characteristics of doughs -- Part 1: Determination of water absorption and rheological properties using a farinograph
$29.4

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