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Rheological Properties of Dough

Rheological Properties of Dough, Total:4 items.

In the international standard classification, Rheological Properties of Dough involves: Cereals, pulses and derived products.

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Rheological Properties of Dough

• GB/T 14615-2006 Wheat flour.Physical characteristics of doughs.Determination of rheological properties using an extensograph
• GB/T 14614-2006 Wheat flour.Physical characteristics of doughs.Determination of water absorption and rheological properties using a farinograph

European Committee for Standardization (CEN), Rheological Properties of Dough

• EN ISO 5530-2:2014 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph

British Standards Institution (BSI), Rheological Properties of Dough

• BS EN ISO 5530-2:2015 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using an extensograph

Others:   Physical properties of dough Rheological properties, properties of the dough, floury properties of dough, Tensile Properties of Dough, Dough Rheological Properties, According to the characteristics of the dough, Rheological Properties of Dough, Dough Rheological Properties.