Methods Type: Generic Methods
References
- ICC-Standard No. 130, Sampling of milling products (semolina, flours, agglomerated flours and by-products); 1980
- ICC-Standard No. 110/1, Determination of the moisture content of cereals and cereal products (Practical method); 1976
- ISO 3696, Water for analytical laboratory use - Specification and test methods, 1987
Definitions
"Rheological properties of a dough" means the resistance of the dough to stretching and its extensibility, under the conditions of the method, until the moment when it begins to rupture.
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