标准摘要
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. The method is applicable to experimental and commercial flours from wheat ( Triticum aestivum L.). NOTE This document is related to ICC 115/1 [ 5] and AACC Method 54-21.02[6].
英文名称Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph