International Standard
ISO 5530-1:2013
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
Reference number
ISO 5530-1:2013
Edición 3
2013-04
International Standard
Vista previa
ISO 5530-1:2013
43417
No disponible en español
Publicado (Edición 3, 2013)

ISO 5530-1:2013

ISO 5530-1:2013
43417
Idioma
Formato
CHF 129
Convertir Franco suizo (CHF) a tu moneda

Resumen

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.).

Informaciones generales

  •  : Publicado
     : 2013-04
    : Norma Internacional para revisar [90.92]
  •  : 3
     : 26
  • ISO/TC 34/SC 4
    67.060 
  • RSS actualizaciones

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