标准摘要
[中文适用范围]： 基于国际谷物科学技术协会 (ICC) 第 115 号标准。 该方法包括测量和记录面团由面粉和水形成、发酵和分解时的稠度。 资料性附录 A 给出了价值记录仪的描述。 [外文原描述]： 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.
英文名称Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph