BS EN ISO 5530-1:2014
Current
The latest, up-to-date edition.
Wheat flour. Physical characteristics of doughs Determination of water absorption and rheological properties using a farinograph
Hardcopy , PDF
English
31-12-2014
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagent
6 Apparatus
7 Sampling
8 Procedure
9 Evaluation of the farinogram and calculation of
the derived rheological characteristics
10 Precision
11 Test report
Annex A (informative) - Description of the farinograph
Annex B (informative) - Examples of farinograms
Annex C (informative) - Results of interlaboratory tests
Bibliography
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