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

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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].