Status : Published (Under review)

This standard was last reviewed and confirmed in 2018. Therefore this version remains current.
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Abstract

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.

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General information

  • Status
     : Published
    Publication date
     : 1988-12
    Stage
    : Close of review [90.60]
  • Edition
     : 1
    Number of pages
     : 6
  • Technical Committee :
    ISO/TC 34/SC 4
    ICS :
    67.060 
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