This document 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 flours from wheat (Triticum aestivum L.).
NOTE This document is related to ICC 115/1[5] and AACC Method 54-21.02[6].
OBJAVLJEN
ISO 5530-1:2025
PROJEKAT
ISO/FDIS 5530-1
50.20
Početak postupka odobravanja definitivnog teksta nacrta standarda
8. 9. 2025.
Pšenično brašno – Fizička svojstva testa – Deo 1: Određivanje apsorpcije vode i reoloških svojstava korišćenjem farinografa
45.99 Slanje nacrta FV u CCMC
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