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| Название (рус.): | Мука пшеничная. Физические характеристики теста. Часть 3. Определение водопоглощения и реологических свойств с применением валориграфа |
| Название (англ.): | Wheat flour; physical characteristics of doughs; part 3: determination of water absorption and rheological properties using a valorigraph |
| 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 consitency 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 valorigraph. |
| Дата регистрации: | 01.03.89 |
| Дата введения: | 15.12.88 |
| Код КГС: | Н39 |
| Код ОКСТУ: | 9110;9109 |
| Код ОКС(МКС): | 67.060 |
| Код ОКП: | 9110;9109 |
| Нормативные ссылки: | BS 4317 PART 22(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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