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BS EN ISO 5530-1:2025 Wheat flour. Physical characteristics of doughs - Determination of water absorption and rheological properties using a farinograph >
BS EN ISO 5530-1:2025 Wheat flour. Physical characteristics of doughs - Determination of water absorption and rheological properties using a farinograph, 2025
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- 8.1 Determination of the moisture content of the flour
- 8.2 Preparation of the farinograph
- 8.3 Test portion [Go to Page]
- 8.4 Common rules of determination
- 9.1 General
- 9.2 Water absorption of flour
- 9.3 Characteristics relating to the consistency of dough
- 10.1 Interlaboratory tests
- 10.2 Repeatability
- 10.3 Reproducibility
- 10.4 Comparison of two groups of measurements in two laboratories [Go to Page]
