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20/30374677 DC | 21 May 2020 | BSI Knowledge
Standard
20/30374677 DC
BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs - Part 1. Determination of water absorption and rheological properties using a farinograph
Current
•
Published:
21 May 2020
Overview
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References
History
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Product Details
Descriptors
Test equipment
Cereal flour
Rheological properties
Dough
Flour
Wheat
Food testing
ICS Codes
67.060 Cereals, pulses and derived products
Committee
AW/4
International relationships
Identical to:
ISO/DIS 5530-1
ISBN
—
Publisher
BSI