EN
SR EN ISO 5530-1:2026
Făină de grâu. Caracteristici fizice ale aluaturilor. Partea 1: Determinarea absorbției apei și a caracteristicilor reologice folosind farinograful
This document specifies a method using a farinograph for the determination of the water absorption of flours and the mixing behaviour of doughs made from them by a constant flour mass procedure or by a constant dough mass procedure. The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.). NOTE This document is related to ICC 115/1[5] and AACC Method 54-21.02[6].
Status :
In vigoare
Data aprobării : 27.02.2026
Număr de pagini : 48
ICS : 67.060 Cereale, leguminoase si produse derivate
Comitet tehnic : 180 - Seminţe de consum
- Inlocuieste SR EN ISO 5530-1:2025