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Rheology of flour
Rheology of flour, Total:8 items.
In the international standard classification, Rheology of flour involves: Cereals, pulses and derived products.
Association Francaise de Normalisation, Rheology of flour
- 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.
British Standards Institution (BSI), Rheology of flour
- BS 4317-22:1989 Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a valorigraph
- BS 4317-20:1999 Methods of test for cereals and pulses - Determination of water absorption of flour and rheological properties of doughs using a farinograph
- BS EN ISO 5530-2:2015 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using an extensograph
General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Rheology of flour
- 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), Rheology of flour
- EN ISO 5530-2:2014 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph