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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

Publication date:   Dec 29, 1988

General information

90.60   Close of review   Dec 3, 2023

ISO

ISO/TC 34/SC 4 Cereals and pulses

International Standard

67.060   Cereals, pulses and derived products

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Scope

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.

Life cycle

NOW

PUBLISHED
ISO 5530-3:1988
90.60 Close of review
Dec 3, 2023

REVISED BY

ABANDON
ISO/PWI 5530-3