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

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

12-31-2014

Publisher

British Standards Institution

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

Describes 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.

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]

Committee	AW/4
DevelopmentNote	Supersedes 11/30196958 DC. (01/2015)
DocumentType	Standard
Pages	36
PublisherName	British Standards Institution
Status	Current
Supersedes	11/30196958 DC : 0

Standards	Relationship
ISO 5530-1:2013	Identical
EN ISO 5530-1:2014	Identical

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 712:2009	Cereals and cereal products — Determination of moisture content — Reference method
ISO 5725-2:1994	Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 24333:2009	Cereals and cereal products — Sampling

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BS EN ISO 5530-1:2014

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

Table of Contents

Abstract

Scope

General Product Information

International Equivalents

Standards Referencing This Book

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