NF ISO 5530-4

NF ISO 5530-4

August 2003
Standard Cancelled

Wheat flour (Ttriticum aestivum L.) - Physical characteristics of doughs - Part 4 : determination of rheological properties using an alveograph

ISO 5530-4:2002 specifies a method, using an alveograph, for determining certain rheological properties of doughs obtained from soft or hard wheat flours (Triticum aestivum L.).

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Main informations

Collections

National standards and national normative documents

Publication date

August 2003

Number of pages

33 p.

Reference

NF ISO 5530-4

ICS Codes

67.060   Cereals, pulses and derived products

Classification index

V03-717-4

Print number

1 - 13/11/2003

International kinship

ISO 5530-4:2002
Sumary
Wheat flour (Ttriticum aestivum L.) - Physical characteristics of doughs - Part 4 : determination of rheological properties using an alveograph

ISO 5530-4:2002 specifies a method, using an alveograph, for determining certain rheological properties of doughs obtained from soft or hard wheat flours (Triticum aestivum L.).

Replaced standards (1)
NF ISO 5530-4
September 1992
Standard Cancelled
Wheat flour. Physical characteristics of doughs. Part 4 : determination of rheological properties using an alveograph.

Standard replaced by (1)
XP V03-170
January 2006
Standard Cancelled
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

Le présent document décrit une méthode de détermination, au moyen de l'alvéographe, des caractéristiques rhéologiques des pâtes obtenues à partir de farines de blé "soft" à "hard" (Triticum aestivum L.) issues de mouture industrielle ou de mouture d'essai en laboratoire. Il décrit également les conditions d'obtention de la farine d'essai au moyen d'un moulin de laboratoire qui distingue deux étapes : la préparation des grains mis en mouture et la mouture proprement dite.

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