Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph
STANDARD published on 29.12.1988
Designation standards: ISO 5530-3:1988
Publication date standards: 29.12.1988
The number of pages: 6
Approximate weight : 18 g (0.04 lbs)
Country: International technical standard
Category: Technical standards ISO
Description / Abstract: Is based on Standard No.115 of the International Assotiation for Cereal Science and Technology (ICC). The method consists in measuring and recording of the consitency of a dough as it is formed from flour and water, as it is developed, and as it is broken down. An informative annex A gives a description of the valorigraph.