Reference number
ISO 5530-3:1988
International Standard
ISO 5530-3:1988
Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph
Edition 1
1988-12
Read sample
ISO 5530-3:1988
11591
Published (Edition 1, 1988)
This publication was last reviewed and confirmed in 2018. Therefore this version remains current.

ISO 5530-3:1988

ISO 5530-3:1988
11591
Language
Format
CHF 42
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Abstract

Is based on Standard No.115 of the International Assotiation for Cereal Science and Technology (ICC). The method consists in measuring and recording of the consitency of a dough as it is formed from flour and water, as it is developed, and as it is broken down. An informative annex A gives a description of the valorigraph.

General information

  •  : Published
     : 1988-12
    : Close of review [90.60]
  •  : 1
     : 6
  • ISO/TC 34/SC 4
    67.060 
  • RSS updates

Life cycle

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