Abstract Preview

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
    Publication date : 1988-12
  • Edition : 1
    Number of pages : 6
  • :
    ISO/TC 34/SC 4
    Cereals and pulses
  • 67.060
    Cereals, pulses and derived products

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