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delSRPS EN ISO 5530-1:2015

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)

General information

10.98    

ISS

E034-4

European Norm

67.060  

English  

Projekat je napušten zbog toga što je međunarodni standard koji je služio kao osnova za donošenje evropskog standarda (ISO 5530-1:2013) preuzet 2013. godine kao identični srpski standard SRPS ISO 5530-1:2013.

Scope

ISO 5530-1:2013 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.).

Life cycle

NOW

ABANDON
delSRPS EN ISO 5530-1:2015
10.98 New project rejected

Related project

Adopted from EN ISO 5530-1:2014

Adopted from ISO 5530-1:2013 IDENTICAL