Објављен
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.
ОБЈАВЉЕН
ISO 5530-3:1988
90.60
Завршетак поступка преиспитивања стандарда
3. 12. 2023.
НАПУШТЕН
ISO/PWI 5530-3
Pšenično brašno — Fizička svojstva testa — Deo 3: Određivanje apsorpcije vode i reoloških svojstava korišćenjem valorigrafa
90.60 Завршетак поступка преиспитивања стандарда