Published
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.
PUBLISHED
ISO 5530-3:1988
90.60
Close of review
Dec 3, 2023
ABANDON
ISO/PWI 5530-3
Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph
90.60 Close of review