SSH EN ISO 5530-1:2014

Miell gruri - Karakteristikat fizike të brumit - Pjesa 1: Përcaktimi i absorbimit të ujit dhe vetitë reilogjike duke përdorur farinografin (ISO 5530-1:2013)

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)

Publication date: 24 mar 2015

General information

Current stage: 60.60 Effective date: 24 mar 2015

Originator: DPS

Owner: DPS/KT 360

Type: European Norm

ICS: 67.060

Gjuha: anglisht

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Statusi: Publikuar

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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.).

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SSH ISO 5530-1:2000

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SSH EN ISO 5530-1:2014
60.60 Standard published
24 mar 2015

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IN_DEVELOPMENT
prSSH EN ISO 5530-1:2026

SSH EN ISO 5530-1:2014

Miell gruri - Karakteristikat fizike të brumit - Pjesa 1: Përcaktimi i absorbimit të ujit dhe vetitë reilogjike duke përdorur farinografin (ISO 5530-1:2013)

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)

General information

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Scope

Life cycle

PREVIOUSLY

NOW

REVISED BY

Related project

Adopted from EN ISO 5530-1:2014