BS EN ISO 5530-1:2014 - Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph

BS EN ISO 5530-1:2014

Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph

Status : Current, Work in hand   Published : December 2014

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HARDCOPY



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.).




Standard NumberBS EN ISO 5530-1:2014
TitleWheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
StatusCurrent, Work in hand
Publication Date31 December 2014
Normative References(Required to achieve compliance to this standard)ISO 712
Informative References(Provided for Information)BS ISO 5725-2:2019, ISO 5725-2:2019, ISO 5725-1, AACC Method 54-21.02, ISO 24333, ICC 115/1
International RelationshipsEN ISO 5530-1:2014,ISO 5530-1:2013
DescriptorsTest equipment, Cereal flour, Rheological properties, Dough, Flour, Wheat, Food testing
ICS67.060
Title in FrenchFarines de blé tendre. Caractéristiques physiques des pâtes. Détermination de l'absorption d'eau et des caractéristiques rhéologiques au moyen du farinographe
Title in GermanWeizenmehl. Physikalische Eigenschaften von Teigen. Bestimmung der Wasserabsorption und der rheologischen Eigenschaften mittels Farinograph
CommitteeAW/4
ISBN978 0 580 86710 1
PublisherBSI
FormatA4
DeliveryYes
Pages36
File Size2.097 MB
Price£214.00


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