ISO 5530-3:1988
Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph
OVERVIEW
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.
COMMENTS
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PRODUCT DETAILS
| Status | Current |
|---|---|
| Edition | 1988 |
| No. of Pages | 6 |
| ICS Classification | 67.060 Cereals, pulses and derived products |
| Committee | ISO/TC 34/SC 4 |
| Available for Purchase | For sale in Singapore only |
| Adoption | ISO |