SR ISO 5530-1:1999

Wheat flour. Physical characteristics of doughs. part 1: Determination of water absorption and rheological properties using a farinograph

Standardul stabileşte metoda care foloseşte farinograful, pentru determinarea absorbţiei apei în făinuri şi în amestecuri pentru aluaturi preparate din acestea. Metoda se aplică la făina de grâu (Triticum Aestivum L.)

General information

Status : Withdrawn
Approval date : 12/7/1998
Publish date : 12/8/1998
Withdrawal date : 5/31/2013
Number of pages : 16
ICS : 67.060 Cereals, pulses and derived products
Technical Committee : 180 - Cereal and cereal products

Relations with other standards:

Replaced by SR EN ISO 5530-1:2015