BS EN ISO 5530-1:2014
Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
- Standard No.
- BS EN ISO 5530-1:2014
- Release Date
- 2014
- Published By
- British Standards Institution (BSI)
- Latest
- BS EN ISO 5530-1:2014
BS EN ISO 5530-1:2014 Referenced Document
- ISO 24333 Cereals and cereal products - Sampling
- ISO 5725-1 Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions*， 2023-07-01 Update
- ISO 5725-2 Accuracy (trueness and precision) of measurement methods and results — Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method*， 2019-12-06 Update
- ISO 712 Cereals and cereal products - Determination of moisture content - Reference method
BS EN ISO 5530-1:2014 history
- 2014 BS EN ISO 5530-1:2014 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
