logo

Standards Manage Your Business

We Manage Your Standards

ISO

ISO 5530-3:1988

Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph

Standard Details

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.

General Information

Status : Published
Standard Type: Main
Document No: ISO 5530-3:1988
Document Year: 1988
Pages: 6
Edition: 1
  • ICS:
  • 67.060 Cereals, pulses and derived products

Life Cycle

Currently Viewing

Published
ISO 5530-3:1988
Knowledge Corner

Expand Your Knowledge and Unlock Your Learning Potential - Your One-Stop Source for Information!

© Copyright 2024 BSB Edge Private Limited.

Enquire now +