UNI EN ISO 5530-1 : 2015
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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
Published date
19-02-2015
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Defines 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 |
CT 3
|
| DevelopmentNote |
Supersedes UNI 10790. (02/2015)
|
| DocumentType |
Standard
|
| PublisherName |
Ente Nazionale Italiano di Unificazione (UNI)
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| EN ISO 5530-1:2014 | Identical |
| ISO 5530-1:2013 | Identical |
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