BH GSO ISO 5530-3:2016
ISO 5530-3:1988
Bahraini Standard
Current Edition
·
Approved on
10 February 2016
Wheat flour -- Physical characteristics of doughs -- Part 3: Determination of water absorption and rheological properties using a valorigraph
BH GSO ISO 5530-3:2016 Files
English
6 Pages
Current Edition
Reference Language
BHD
19.89
BH GSO ISO 5530-3:2016 Scope
This part of ISO 5530 specifies a method, using a valorigraph 1), for the determination of the water absorption of flours and the mixing behaviour of doughs made from them.
The method is applicable to flour from wheat (Triticum aestivum Linnaeus).
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