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<p class="MsoBodyText"><span lang="EN-GB">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.</span></p>
<p class="MsoBodyText"><span lang="EN-GB">The method is applicable to experimental and commercial flours from wheat (<em style="mso-bidi-font-style: normal;">Triticum aestivum</em> L.).</span></p>
<p class="Note"><span lang="EN-GB">NOTE<span style="mso-tab-count: 1;"> </span>This document is related to ICC 115/1<sup>[</sup><sup>5</sup><sup>]</sup> and AACC Method 54-21.02<sup>[</sup><sup>6</sup><sup>]</sup>.</span></p>
Reģistrācijas numurs (WIID)
75566
Darbības sfēra
<p class="MsoBodyText"><span lang="EN-GB">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.</span></p>
<p class="MsoBodyText"><span lang="EN-GB">The method is applicable to experimental and commercial flours from wheat (<em style="mso-bidi-font-style: normal;">Triticum aestivum</em> L.).</span></p>
<p class="Note"><span lang="EN-GB">NOTE<span style="mso-tab-count: 1;"> </span>This document is related to ICC 115/1<sup>[</sup><sup>5</sup><sup>]</sup> and AACC Method 54-21.02<sup>[</sup><sup>6</sup><sup>]</sup>.</span></p>
