GOST R 51404-1999
Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
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GOST R 51404-1999
Standard No.
GOST R 51404-1999
Release Date
1999
Published By
RU-GOST R
Status
Withdraw
2014-01
Latest
GOST R 51404-1999
Scope
This standard establishes a method for determining the water absorption of flour and the rheological properties of dough kneaded from it, using
GOST R 51404-1999 Referenced Document
GOST 29143-1991
Cereals and cereal products. Determination of moisture content (routine reference method)
GOST 6709-1972
Distilled water. Specifications
GOST R 51404-1999 history
1999
GOST R 51404-1999
Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
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