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ISO 5530-3:1988

Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph
29. 12. 1988.

Опште информације

90.60     3. 12. 2023.

ISO

ISO/TC 34/SC 4

Međunarodni standard

67.060  

francuski   engleski  

Kupovina

Objavljen

Jezik na kome želite da primite dokument.

Apstrakt

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.

Životni ciklus

TRENUTNO

OBJAVLJEN
ISO 5530-3:1988
90.60 Završetak postupka preispitivanja standarda
3. 12. 2023.

REVIDIRAN OD

NAPUŠTEN
ISO/PWI 5530-3

Nacionalna preuzimanja

SRPS ISO 5530-3:2013  
ISS

Pšenično brašno — Fizička svojstva testa — Deo 3: Određivanje apsorpcije vode i reoloških svojstava korišćenjem valorigrafa

90.60   Završetak postupka preispitivanja standarda

E034-4 Saznaj više