ISO 5530-3:1988
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Farines de blé tendre — Caractéristiques physiques des pâtes — Partie 3: Détermination de l’absorption d’eau et des caractéristiques rhéologiques au moyen du valorigraphe
| Published By | Publication Date | Number of Pages |
| ISO | 1988-12 | 8 |
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.
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