ISO 5530:1988
ISO 5530:1988 Wheat flour – Physical characteristics of doughs – Part 3: Determination of water absorption and rheological properties using a valorigraph
CDN $82.00
Description
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.
Edition
1
Published Date
1988-12-29
Status
PUBLISHED
Pages
6
Language
English
Format
Secure PDF
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Abstract
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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