GOST R 51414-1999
Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a valorigraph

Standard No.

GOST R 51414-1999

Release Date

1999

Published By

RU-GOST R

Latest

GOST R 51414-1999

Scope

This standard establishes a method for determining the water absorption of soft wheat flour and the rheological properties of dough when kneading.

GOST R 51414-1999 Referenced Document

• GOST 29143-1991 Cereals and cereal products. Determination of moisture content (routine reference method)
• GOST 6709-1972 Distilled water. Specifications
• GOST ISO 2170-1997 Cereals and pulses. Sampling of milled products

GOST R 51414-1999 history

• 1999 GOST R 51414-1999 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a valorigraph