Мука пшеничная. Физические характеристики теста. Часть 2. Определение реологических свойств с применением экстенсографа
Название (англ.):
Wheat flour; physical characteristics of doughs part 2: determination of rheological properties using an extensograph
Описание (англ.):
Is based on Standard No.114 of the International Assotiation for Cereal Science and Technology (ICC). The method consists in preparing of a dough from flour, water and salt in a farinograph under specified conditions, moulding of a test piece on the balling unit and moulder of the extensograph intoa standard shape. After a fixed period of time, stretching the test piece, and recording the force, required. Immediately after the first stretching two repetitions, with the same test piece, of moulding, rest period, and stretching. The size and shape of the curves obtained are a guide to the baking characteristics of the flour.
Заменён стандартами:
ISO 5530-2:1997
Дата регистрации:
15.12.89
Дата введения:
15.12.88
Дата отмены:
01.12.97
Код КГС:
Н39
Код ОКСТУ:
9110;9109
Код ОКС(МКС):
67.060
Код ОКП:
9110;9109
Нормативные ссылки:
NF ISO 5530-2(1989/AFNOR), EQV*NF V03-717-2(1989/AFNOR), EQV*BS 4317 PART 21(1989/BSI), EQV ISO 2170-1980*ISO 5530-1-1988*ISO 712-1985