ČSN EN ISO 5530-1 (461507)

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph

Automatically translated name:

Wheat flour - Physical characteristics of doughs - Part 1 : Determination of water absorption and rheological properties using a farinograph ( standard for direct use as CSN ).



STANDARD published on 1.9.2015


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The information about the standard:

Designation standards: ČSN EN ISO 5530-1
Classification mark: 461507
Catalog number: 97709
Publication date standards: 1.9.2015
SKU: NS-614208
The number of pages: 40
Approximate weight : 120 g (0.26 lbs)
Country: Czech technical standard
Category: Technical standards ČSN

The category - similar standards:

Cereals, pulses and derived products

Annotation of standard text ČSN EN ISO 5530-1 (461507):

This part of ISO 5530 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.). NOTE: This part of ISO 5530 is based on ICC 115/1[1] and AACC Method 54-21.2.[2

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