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.).
Status : PublishedPublication date : 2013-04
Edition : 3Number of pages : 26
Technical Committee:Cereals and pulses
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