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immediate downloadReleased: 2014-12-31
BS EN ISO 5530-1:2014
Wheat flour. Physical characteristics of doughs Determination of water absorption and rheological properties using a farinograph
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| Standard number: | BS EN ISO 5530-1:2014 |
| Pages: | 36 |
| Released: | 2014-12-31 |
| ISBN: | 978 0 580 86710 1 |
| Status: | Standard |
DESCRIPTION
BS EN ISO 5530-1:2014
This standard BS EN ISO 5530-1:2014 Wheat flour. Physical characteristics of doughs is classified in these ICS categories:
- 67.060 Cereals, pulses and derived products
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]