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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
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:
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
Preview of the standard ČSN EN ISO 5530-1 (461507)
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