This document 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 flours from wheat (Triticum aestivum L.).
NOTE This document is related to ICC 115/1[5] and AACC Method 54-21.02[6].
Miell gruri - Karakteristikat fizike të brumit - Pjesa 1: Përcaktimi i absorbimit të ujit dhe vetitë reilogjike duke përdorur farinografin (ISO 5530-1:2026)
English