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Homepage>BS EN ISO 5530-1:2025 Wheat flour. Physical characteristics of doughs Determination of water absorption and rheological properties using a farinograph
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sklademVydáno: 2025-01-27
BS EN ISO 5530-1:2025 Wheat flour. Physical characteristics of doughs Determination of water absorption and rheological properties using a farinograph

BS EN ISO 5530-1:2025

Wheat flour. Physical characteristics of doughs Determination of water absorption and rheological properties using a farinograph

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Označení normy:BS EN ISO 5530-1:2025
Počet stran:46
Vydáno:2025-01-27
ISBN:978 0 539 00270 6
Status:Standard
DESCRIPTION

BS EN ISO 5530-1:2025


This standard BS EN ISO 5530-1:2025 Wheat flour. Physical characteristics of doughs is classified in these ICS categories:
  • 67.060 Cereals, pulses and derived products
This document 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 flours from wheat (Triticum aestivum L.). NOTE            This document is related to ICC 115/1[5] and AACC Method 54-21.02[6].
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