šŸ”„šŸ”„ Donā€™t Miss Out on Our End of Autumn Sale. If you have any questions, feel free to click the bottom right corner to contact our customer service..

Concat us[email protected]
Shopping Cart

No products in the cart.

šŸ”
BS EN ISO 5530-1:2014

BS EN ISO 5530-1:2014

$167.15

Wheat flour. Physical characteristics of doughs – Determination of water absorption and rheological properties using a farinograph

Published By Publication Date Number of Pages
BSI 2014 36
PDF Format Searchable Printable Preview Now
Guaranteed Safe Checkout
Category:

If you have any questions, feel free to reach out to our online customer service team by clicking on the bottom right corner. Weā€™re here to assist you 24/7.
Email:[email protected]

This part of ISO 5530 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.).

NOTE This part of ISO 5530 is based on ICC 115/1[1] and AACC Method 54-21.2.[2]

PDF Catalog

PDF Pages PDF Title
4 Foreword
6 Foreword
7 Section sec_1
Section sec_2
Section sec_3
1 Scope
2 Normative references
3 Terms and definitions
9 Section sec_4
Section sec_5
Section sec_6
Section sec_6.1
Section sec_6.1.1
Section sec_6.1.2
Section sec_6.2
Section sec_6.3
Section sec_7
4 Principle
5 Reagent
6 Apparatus
7 Sampling
10 Section sec_8
Section sec_8.1
Section sec_8.2
Section sec_8.2.1
Section sec_8.2.2
Section sec_8.2.3
Section sec_8.2.4
Section sec_8.2.5
Section sec_8.2.6
Section sec_8.3
Section sec_8.3.1
Table tab_1
8 Procedure
8.1 Determination of the moisture content of the flour
8.2 Preparation of farinograph
8.3 Test portion
13 Section sec_8.3.2
14 Section sec_8.4
Section sec_8.4.1
Section sec_8.4.2
Section sec_9
Section sec_9.1
Section sec_9.2
8.4 Common rules of determination
9 Evaluation of the farinogram and calculation of the derived rheological characteristics
9.1 General
9.2 Water absorption of flour
15 Section sec_9.3
9.3 Characteristics relating to the consistency of dough
16 Table tab_d
Figure fig_1
Section sec_10
Section sec_10.1
Section sec_10.1.1
Section sec_10.1.2
10 Precision
10.1 Interlaboratory tests
17 Section sec_10.2
Table tab_2
Section sec_10.3
Table tab_3
Section sec_11
10.2 Repeatability
10.3 Reproducibility
11 Test report
18 Annex sec_A
Annex sec_A.1
Annex sec_A.1.1
AnnexĀ A
(informative)

Description of the farinograph

19 Table tab_f
Figure fig_A.1
Annex sec_A.1.2
20 Annex sec_A.1.3
21 Annex sec_A.1.4
Annex sec_A.2
Annex sec_A.3
Annex sec_A.4
Annex sec_A.4.1
22 Annex sec_A.4.2
Annex sec_A.4.3
Figure fig_A.2
23 Annex sec_B
Annex sec_B.1
Figure fig_B.1
AnnexĀ B
(informative)

Examples of farinograms

24 Annex sec_B.2
Figure fig_B.2
25 Annex sec_B.3
Figure fig_B.3
26 Annex sec_B.4
Figure fig_B.4
27 Annex sec_B.5
Figure fig_B.5
28 Annex sec_C
Annex sec_C.1
Table tab_C.1
Annex sec_C.2
AnnexĀ C
(informative)

Results of interlaboratory tests

29 Table tab_C.2
30 Figure fig_C.1
Figure fig_C.2
31 Figure fig_C.3
Figure fig_C.4
32 Reference ref_1
Reference ref_2
Reference ref_3
Reference ref_4
Reference ref_5
Reference ref_6
Reference ref_7
Reference ref_8
Bibliography

Related products

BS EN ISO 5530-1:2014
$167.15