DIN EN ISO 5530-1:2020 Edition

$33.15

Wheat flour – Physical characteristics of doughs – Part 1: Determination of water absorption and rheological properties using a farinograph (Draft)

Published By	Publication Date	Number of Pages
DIN	2020-06	73

Guaranteed Safe Checkout

Categories: 67.060 - Cereals, pulses and derived products, DIN

If you have any questions, feel free to reach out to our online customer service team by clicking on the bottom right corner. We’re here to assist you 24/7.
Email:[email protected]

Description

This part of ISO 5530 specifies a method, using a farinograph, for the determination of the water absorption of flours and the mixing behavior of doughs made from them by a constant flour mass procedure, or by a constant dough mass procedure.

Additional information

Published Code	DIN
Published By	Deutsches Institut für Normung
Publication Date	2020-06
Pages Count	73
Language	Germany
Descriptors	Absorption, Agricultural products, Definitions, Determination, Dough, Flour, Food products, Pastes (food), Physical properties, Rheological properties, Test performance, Testing, Water, Water absorption, Wheat, Wheat flour, Rheology
File Size	5.8 MB
ICS Codes	67.060 - Cereals, pulses and derived products

Preview PDF


PDF Format	Searchable	Printable	Preview Now

DIN EN ISO 5530-1:2020 Edition

Related products