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