ISO 5530-4:2002 PDF
Wheat flour (Triticum aestivum L.) — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph
Open preview (PDF)Wheat flour (Triticum aestivum L.) — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveographTitle (English):
ISO 5530-4:2002
Wheat flour (Triticum aestivum L.) — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph
- Document status:
- Withdrawn
- Format:
- Electronic (PDF)
- Number of pages:
- 25
- Publication date:
- August 29, 2002
- Edition:
- ISO IS 5530 edition 3 version 1
- ICS:
- 67.060
Description (English):
ISO 5530-4:2002 specifies a method, using an alveograph, for determining certain rheological properties of doughs obtained from soft or hard wheat flours (Triticum aestivum L.).
Technical details
- Technical committee
- ISO/TC 34/SC 4 - Cereals and pulses
- SKU
- ISO 5530-4:2002
