ISO 5530-3:1988

Current Revision
Wheat flour -- Physical characteristics of doughs -- Part 3: Determination of water absorption and rheological properties using a valorigraph

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ISO 5530-3:1988

Wheat flour -- Physical characteristics of doughs -- Part 3: Determination of water absorption and rheological properties using a valorigraph

PUBLISH DATE 1988
ISO 5530-3:1988

Is based on Standard No.115 of the International Association for Cereal Science and Technology (ICC).

The method consists in measuring and recording of the consistency 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.

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