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Normas BSI – AENOR
20/30374677 DC

20/30374677 DC

BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs. Part 1. Determination of water absorption and rheological properties using a farinograph

Fecha:
2020-05-21 /Definitive
Comité:
AW/4
Equivalencias internacionales:

ISO/DIS 5530-1

Resumen:

This part of ISO 5530 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.).

NOTE

This part of ISO 5530 is based on ICC 115/1[1] and AACC Method 54-21.2[2].

Keywords:
Test equipment, Cereal flour, Rheological properties, Dough, Flour, Wheat, Food testing
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