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ISO 5530-3:1988

Current Revision

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

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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.


SDO ISO: International Organization for Standardization
Document Number ISO 5530
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO TC 34/SC 4
Publish Date Document Id Type View
Not Available ISO 5530-3:1988 Revision