This standard was last reviewed and confirmed in 2018. Therefore this version remains current.
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.
Status : PublishedPublication date : 1988-12
Edition : 1Number of pages : 6
Technical Committee:Cereals and pulses
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