Wheat flour. Physical characteristics of doughs - Determination of water absorption and rheological properties using a farinograph

Wheat flour. Physical characteristics of doughs - Determination of water absorption and rheological properties using a farinograph

£306.00
£306.00
£153.00
Sold out

1   Scope

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].