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Can I read Wheat flour -- Physical characteristics of doughs -- Part 1: Determination of water absorption and rheological properties using a farinograph on EtoBox?
Wheat flour -- Physical characteristics of doughs -- Part 1: Determination of water absorption and rheological properties using a farinograph by ISO/TC 34/SC 4 Cereals and pulses is a reference work available to read on EtoBox.
What is Wheat flour -- Physical characteristics of doughs -- Part 1: Determination of water absorption and rheological properties using a farinograph about?
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.).
Who reads Wheat flour -- Physical characteristics of doughs -- Part 1: Determination of water absorption and rheological properties using a farinograph?
It is typically read by working professionals who need an authoritative practice reference.
Common subject areas: medicine, law, business, engineering.
- Author
- ISO/TC 34/SC 4 Cereals and pulses
- Publisher
- ISO
- Published
- 2013
- Language
- EN
- Category
- reference
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