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water absorption in wheat flour

water absorption in wheat flour, Total:38 items.

In the international standard classification, water absorption in wheat flour involves: Cereals, pulses and derived products, Animal feeding stuffs.


General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, water absorption in wheat flour

  • GB/T 14614-1993 Method for determination of water absorption of wheatflour and rheological properties of doughs using afarinograph
  • GB/T 14614-2006 Wheat flour.Physical characteristics of doughs.Determination of water absorption and rheological properties using a farinograph

International Organization for Standardization (ISO), water absorption in wheat flour

  • ISO 5530-3:1988 Wheat flour; physical characteristics of doughs; part 3: determination of water absorption and rheological properties using a valorigraph
  • ISO 5530-1:2020 Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
  • ISO 5530-1:1988 Wheat flour; physical characteristics of doughs; part 1: determination of water absorption and rheological properties using a farinograph
  • ISO 5530-1:2013 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
  • ISO 27971:2008 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
  • ISO 27971:2015 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology

RU-GOST R, water absorption in wheat flour

  • GOST R 54498-2011 Whole meal and flour from Triticum Aestivum. Determination of water absorption and rheological properties using a mixolab
  • GOST ISO 5530-1-2013 Wheat flour. Physical characteristics of doughs. Part 1. Determination of water absorption and rheological properties using farinograf

British Standards Institution (BSI), water absorption in wheat flour

  • BS EN ISO 5530-1:2014 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
  • BS EN ISO 27971:2008 Cereals and cereal products - Common wheat (Triticum aestivum L. ) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
  • BS EN ISO 27971:2015 Cereals and cereal products. Common wheat (Triticum aestivum L.). Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology

IN-BIS, water absorption in wheat flour

German Institute for Standardization, water absorption in wheat flour

  • DIN EN ISO 5530-1:2015-03 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013); German version EN ISO 5530-1:2014 / Note: To be replaced by DIN EN ISO 5530-1 (2020-06).
  • DIN EN ISO 5530-1:2020-06 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020); German and English version prEN ISO 5530-1:2020 / Note: Date of issue 2020-05-08*Intended...
  • DIN EN ISO 5530-1:2020 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020); German and English version prEN ISO 5530-1:2020
  • DIN EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013); German version EN ISO 5530-1:2014
  • DIN CEN/TS 15731:2008 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology; German version CEN/TS 15731:2008
  • DIN EN ISO 27971:2008 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology (ISO 27971:2008); English version of DIN EN ISO 27971:200

Danish Standards Foundation, water absorption in wheat flour

  • DS/ISO 5530-1:2013 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph

VN-TCVN, water absorption in wheat flour

  • TCVN 7848-1-2015 Wheat flour - Physical characteristics of doughs .Part 1:Determination of water absorption and rheological properties using a farinograph
  • TCVN 7848-1-2008 Wheat flour.Physical characteristics of doughs.Part 1: Determination of water absorption and rheological properties using a farinograph
  • TCVN 7848-3-2008 Wheat flour.Physical characteristics of doughs.Part 3: Determination of water absorption and rheological properties using a valorigraph

Association Francaise de Normalisation, water absorption in wheat flour

  • NF EN ISO 5530-1:2015 Farines de blé tendre - Caractéristiques physiques des pâtes - Partie 1 : détermination de l'absorption d'eau et des caractéristiques rhéologiques au moyen du farinographe
  • NF V03-765:2009 Cereal and cereal product - Common wheat (T. aestivum) flour - Measure of flour water absorption and rheological behaviour of dough during mixing using the Mixolab.
  • NF V03-765:2020 Cereal and cereal product - Common wheat (T. aestivum) flour - Measure of flour water absorption and rheological behaviour of dough during mixing using the Mixolab.
  • NF V03-717-1*NF EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1 : determination of water absorption and rheological properties using a farinograph
  • NF V03-717-1:1998 Wheat flour. Physical characteristics of doughs. Part 1 : determination of water absorption and rheological properties using a farinograph.
  • NF V03-170:2008 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology.

AENOR, water absorption in wheat flour

  • UNE-EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)

European Committee for Standardization (CEN), water absorption in wheat flour

  • EN ISO 5530-1:2014 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
  • FprEN ISO 5530-1:2021 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021)
  • FprEN ISO 5530-1 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021)
  • EN ISO 27971:2015 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
  • EN ISO 27971:2008 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology

PT-IPQ, water absorption in wheat flour

  • NP 3653-2000 Cereal products Wheat flour.Physical characteristics of doughs Determination of water absortion and rheological properties using a farinograph

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