Resumen
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.
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Informaciones generales
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Estado: PublicadoFecha de publicación: 1988-12Etapa: Cierre de la revisión [90.60]
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Edición: 1Número de páginas: 6
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Comité Técnico :ISO/TC 34/SC 4ICS :67.060
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