ISO 5530-1:2013
Current
The latest, up-to-date edition.
Wheat flour Physical characteristics of doughs Part 1: Determination of water absorption and rheological properties using a farinograph
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French, English
10-04-2013
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.).
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