ISO 5530-3:1988 面粉.生面团的物理特性：第3部分：用淀粉粘稠力计测定吸水性及流变性

标准编号：ISO 5530-3:1988

中文名称：面粉.生面团的物理特性：第3部分：用淀粉粘稠力计测定吸水性及流变性

英文名称：Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph

发布日期：1988-12

标准范围

基于国际谷物科学和技术协会（ICC）第115号标准。该方法包括测量和记录由面粉和水形成的面团的稠度，以及面团形成和分解的稠度。资料性附录A给出了valorigraph的说明。

Is based on Standard No.115 of the International Assotiation for Cereal Science and Technology (ICC). The method consists in measuring and recording of the consitency of a dough as it is formed from flour and water, as it is developed, and as it is broken down. An informative annex A gives a description of the valorigraph.

标准预览图