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| Название (рус.): | Мука пшеничная. Физические характеристики теста. Часть 1. Определение водопоглощения и реологических свойств с применением фаринографа |
| Название (англ.): | Wheat flour; physical characteristics of doughs; part 1: determination of water absorption and rheological properties using a farinograph |
| Описание (англ.): | Is based on Standard No.115 of the International Assotiation for Cereal Science and Technology (ICC). The method consists in measuring and recording of the consistency of a dough as it is formed from flour and water, as it is developed, and as it is broken down. An informative annex A gives a description of the farinograph. An annex B gives information on the precision of the method. |
| Заменён стандартами: | ISO 5530-1(1997.12) |
| Дата регистрации: | 02.03.90 |
| Дата введения: | 15.12.88 |
| Дата отмены: | 01.12.97 |
| Код КГС: | Н39 |
| Код ОКСТУ: | 9293;9209 |
| Код ОКП: | 9293;9209 |
| Нормативные ссылки: | NF ISO 5530-1(1989/AFNOR), EQV*NF V03-717-1(1989/AFNOR), EQV*NP-3653(1991/IPQ), EQV*BS 4317 PART 20(1989/BSI), EQV ISO 2170-1980*ISO 712-1985 |
| Ключевые слова: | ABSORPTION AGRICULTURAL PRODUCTS DETERMINATION DOUGH DOUGHS FLOUR FLOURS (FOOD) FOOD PRODUCTS RHEOLOGICAL PROPERTIES TESTING TESTS WATER WHEAT WHEAT FLOUR FLOURS : FOOD CORN .GB. |
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