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ISO 5530-1:1997

Wheat flour -- Physical characteristics of doughs -- Part 1: Determination of water absorption and rheological properties using a farinograph

This part of ISO 5530 specifies a method, using a farinograph, for the determination of the water absorption of flours and the mixing behaviour of doughs made from them.

The method is applicable to flour from wheat (Triticum aestivum L.).

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International Organization for Standardization [iso]

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