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SRPS ISO 5530-3:2013

Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph

May 31, 2013

General information

90.60     Dec 2, 2023

ISS

E034-4

International Standard

67.060  

English  

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Scope

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.

Life cycle

NOW

PUBLISHED
SRPS ISO 5530-3:2013
90.60 Close of review
Dec 2, 2023

Related project

Adopted from ISO 5530-3:1988

National regulations and standards

„Сл. гласник РС“, бр. 68/16
Pravilnik o kvalitetu žita, mlinskih i pekarskih proizvoda i testenina