SN EN ISO 5530-1:2015
Current
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 (ISO 5530-1:2013)
Available format(s)
Hardcopy
Published date
01-02-2015
Publisher
Important note : Users cannot be edited or removed once added to your Multi user PDF.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.
| Committee |
INB/NK 172
|
| DocumentType |
Standard
|
| Pages |
0
|
| PublisherName |
Swiss Standards
|
| Status |
Current
|
| Standards | Relationship |
| ISO 5530-1:2013 | Identical |
| EN ISO 5530-1:2014 | Identical |
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